Matcha Matcha: Organic Ceremonial Matcha from Japan for gentle everyday energy

Matcha has been enjoyed in Japan for centuries but is still relatively little known in Europe. It is a traditional Japanese drink, remarkable for its vivid colour, its distinctive taste and its many benefits for body and mind.

Unlike ordinary green tea, matcha leaves are carefully hand-picked, dried, then finely ground into a delicate green powder. When you drink matcha you consume the whole tea leaf, so you get the full benefit of everything it has to offer.

Ordinary green tea and matcha both come from the same plant: Camellia sinensis. How they are grown, harvested and drunk, however, differs considerably.

Green tea is grown in full sun, while the leaves destined for matcha are shaded for 20 to 30 days before harvest. This boosts the production of chlorophyll and amino acids, giving matcha its vibrant colour, its distinctive taste and its unique benefits.

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

Unlike green tea, which you steep in hot water, matcha needs no infusion. The green powder is simply whisked into water, so you consume the entire tea leaf and benefit from everything it contains. That is why matcha holds 137 times more antioxidants than ordinary green tea.

1. Heat the water: start by heating water to a maximum of 80°C. Avoid boiling water, as it burns the matcha and turns it bitter.
2. Add the matcha: put half a teaspoon (1 to 2g) of matcha powder in a bowl, then pour in about 60ml of hot water.
3. Whisk: use a chasen (traditional bamboo whisk) or an electric frother. Start by stirring gently to work the powder into the water, then speed up in an "M" motion until a light foam forms.
4. Traditional serve: for a traditional preparation, simply enjoy your matcha with water.
5. Creamy version: for a richer version, add about 200ml of the milk of your choice, hot or cold.

It depends on the quality. Poor-quality matcha can be bitter, like the kind often served in large coffee chains. The high-grade matcha we offer at MatchaMatcha, however, has no bitterness.

Do not use boiling water to prepare your matcha, as it burns the leaves and turns the taste bitter. Keep the water at a maximum of 80°C.

To keep it fresh, store it somewhere cool and dry, such as your fridge, and use it within 3 months of opening. After that, the colour and taste can start to fade.