Matcha Matcha: Organic ceremonial matcha from Japan for gentle energy every day

Matcha, which has been consumed for centuries in Japan, is still relatively unknown in France. It is a traditional Japanese drink, notable for its bright color, unique taste, and numerous benefits for physical and mental health.

Unlike traditional green tea, matcha tea leaves are carefully hand-picked, dried, and then finely ground into a delicate green powder. When you drink matcha, you ingest the entire tea leaf, thus fully benefiting from its many virtues.

Both “classic” green tea and matcha come from the same plant: Camellia Sinensis. However, their cultivation, harvesting, and consumption differ considerably.

Green tea is grown in full sunlight, while tea leaves intended for matcha are shaded for 20 to 30 days before harvest. This technique stimulates the production of chlorophyll and amino acids, giving matcha its vibrant color, distinctive taste, and unique benefits.

Only young leaves are selected for matcha, and the stems and veins are removed before grinding into a fine powder. It takes one hour to grind 30 grams of high-quality matcha.

Unlike green tea, which is steeped in hot water, matcha does not require steeping. The green powder is simply diluted in water, allowing the entire tea leaf to be consumed and all its benefits to be enjoyed. This is why matcha contains 137 times more antioxidants than traditional green tea.

1. Heat the water: Start by heating water to a maximum of 80°C. It is important not to use boiling water as it can burn the matcha and make it bitter.
2. Add the matcha: Put 1/2 teaspoon (1 to 2g) of matcha tea powder in a bowl, then pour in about 60ml of hot water.
3. Mix: Use a chasen (traditional bamboo whisk) or an electric whisk to mix the matcha. Start by stirring gently to incorporate the powder into the water, then speed up the movement, forming an “M” shape until you obtain a light foam.
4. Traditional tasting: For a traditional preparation, you can enjoy your matcha simply with water.
5. Gourmet version: For a more indulgent version, add about 200ml of your choice of milk, hot or cold.

The answer depends on the quality of the matcha. Poor-quality matcha can be bitter, like the kind often found in some large coffee chains. However, the high-quality matcha we offer at MatchaMatcha is free of bitterness.

It is important not to use boiling water to prepare your matcha, as this can burn the leaves and make the taste bitter. Be sure to use water at a maximum temperature of 80°C.

To preserve its freshness, we recommend storing it in a cool, dry place, such as your refrigerator, and consuming it within 3 months of opening. After this time, the color and taste may begin to deteriorate.