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

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

The creamy foam is very easy to obtain, which will appeal to both the less experienced and the connoisseur.

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

For more freshness, consume the Matcha within 6 months after opening and keep in a cool place.

Preparation of the traditional Matcha

• Sift the desired amount of Matcha using 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