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 mousse is very easy to obtain, which will please both less experienced amateurs and connoisseurs.

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

For freshness, consume Matcha within 6 months of opening and store in a cool place.

Preparation of traditional Matcha

• Sift the desired amount of Matcha using a fine sieve.^*
• Warm up the chawan (bowl) with hot water.
• Discard 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) of Matcha in the center of the bowl.
• Carefully pour in 65 has 100  ml of water to 75°C on tea.
• Whisk vigorously with a chasen (Matcha whisk) for about 30 seconds until a smooth foam forms.
• Taste.

^*Optional. Matcha powder keeps best when refrigerated and sifting it will make the foam

Read our article on matcha