

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