This organic Matcha green tea from a spring harvest comes from Kirishima, in the Kagoshima prefecture, on the southernmost main island of Japan, Kyushu.

Before emulsification, the fine powder reveals notes of milk chocolate.

The creamy mousse is very easy to achieve, which will appeal to both less experienced amateurs and connoisseurs.

The taste of the beverage begins with vegetable notes (endives) and ends with subtle tropical fruit flavors typical of the Yabukita cultivar.

For freshness, consume the Matcha within 6 months of opening and keep refrigerated.

Traditional Matcha Preparation

• Sift the desired amount of Matcha through a fine sieve.^*
• Warm the chawan (bowl) with hot water.
• Empty the water and then wipe the bowl with a clean cloth.
• Depending on the desired intensity, put between 1 and 2 g (1/2 to 1 tsp) Matcha in the center of the bowl.
• Pour gently 65 has 100 ml water to 75°C over tea.
• Whisk vigorously with a chasen (Matcha whisk) for about 30 seconds until a homogeneous foam is formed.
• Enjoy.

^*Optional. Matcha powder keeps best in the refrigerator, and sifting it will make the foam

Read our article on matcha