This fine powder of bright Japanese green comes from the Uji region, renowned worldwide for the quality of its Matcha.

Composed of three cultivars (Gokou, Yabukita, Sayamakaori), it offers to 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, consume Matcha 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 between 1 and 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 smoother and prevent lumps from forming.

Read our article on matcha