Matcha tea (抹茶) is a green tea that has been ground into a bright green powder with a powerful flavour.

Matcha is a genuine tradition in Japan and is best known through the tea ceremony.

It can be drunk as a beverage, but can also be used in pastries.

Matcha is also known for its many health benefits.

There are 3 main types of matcha.

Premium matcha: Matcha suitable for all uses, as a plain drink or in lattes, for example.

Ceremonial matcha: The best quality, not very bitter and with a flavour rich in umami.

Matcha for cooking: For use in cakes, creams, ice creams, etc. as an ingredient in a preparation.

How to prepare matcha?

Traditionally, matcha is drunk mixed with hot water, without anything else.

Although preparing real matcha according to the rules of the tea ceremony cannot be improvised, it would be a shame not to try and prepare matcha in a simpler way.

Add around 1g of matcha to 75/80ml of water at between 70 and 80°C.

Use Chashaku bamboo spatulas to get the right amount of matcha.

The tea is then stirred energetically with a bamboo whisk (chasen) until a layer of fine, firm bubbles forms on the top.

We recommend using water low in calcium.

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