Find 3 exceptional Matchas in their hermetic jar.

🔸Organic Matcha Yume (40g tin): This organic Matcha green tea from a spring harvest comes from Kirishima, in Kagoshima prefecture, on the southernmost main island of Japan, Kyushu.
Before emulsifying, the fine powder reveals notes of milk chocolate.

🔸Uji Matcha (40g tin): It is produced near Kyoto (the ancient capital of Japan) in the mythical region of Uji, and more precisely in Ujitawara, hometown of Nagatani Soen, inventor of the Sencha style.
Its fresh and tasty emulsion offers a velvety texture as well as a slightly bitter and sweet taste with notes of greasy grass and snow peas.
A touch of iodine tops it all off and gently tickles the palate.

🔸Matcha Fuka Midori (20g tin): Made of three cultivars (Gokou, Yabukita, Sayamakaori), it gives the emulsion a greedy character with its notes of cocoa and almond milk.
In the mouth the attack is soft and unctuous supported by its accents of green vegetables, chlorophyll, followed by a finish subtly evoking the taste of sunflower seeds.
Dense and supported by a slight astringency, this elegant Matcha is sure to please!

For best freshness, use within 6 months of opening and store in a cool place.

Preparation of the traditional Matcha

• Sieve the desired amount of Matcha with a fine sieve.^*
• Heat the chawan (bowl) with hot water.
• Discard the water and wipe the bowl with a clean cloth.
• Depending on the desired intensity, put 1 to 2 g (1/2 to 1 tsp) of Matcha in the center of the bowl.
• Gently pour 65 to 100 ml water at 75°C over the tea.
• Whisk vigorously with a chasen (Matcha whisk) for about 30 seconds until a homogeneous foam forms.
• Taste.

^*Optional. Matcha powder keeps better in the cold and sifting it will make the foam

Read our article on matcha