Matcha

Matcha tea.

Matcha has a long tradition in Japan, and is best known through the tea ceremony. Matcha tea (抹茶), is a green tea in which only the green part of the leaf is kept, reduced to a bright green powder with a powerful taste. It can be drunk as a beverage, but can also be used in baked goods. Matcha is also known for its numerous health benefits.

Matcha uses

Matcha is mainly used in 3 different ways depending on its quality:

Ceremonial matcha: The best quality, with little bitterness and a rich umami flavor. It is used as a pure beverage and in tea ceremonies.
Premium matcha: This is the matcha for all uses. As a drink, plain or in lattes, for example.
Kitchen matcha: For use in cakes, creams, ice creams, etc., as an ingredient in a preparation.

How to prepare matcha?

Traditionally, matcha is mixed with hot water, without anything else. If preparing genuine matcha according to the rules of the tea ceremony can't be improvised, it would be a shame not to try and prepare your matcha in a simpler way!

The classic recommended quantity is to add around 1g of matcha to 75/80ml of water at 70-80°c. We also recommend the use of soft mineral water.

Chashaku, a bamboo spatula, is used to obtain the right amount of matcha. The tea is then vigorously stirred with the chasen, a bamboo whisk, until a layer of fine, firm bubbles forms on top.

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