Matcha

Matcha green tea powder is famous the world over. Its vibrant flavour and silky texture have much to do with this.

A must

Matcha powder is the undisputed superstar of Japanese teas. Its extremely fine texture, its hypnotic colour, sometimes emerald, sometimes electric, its ancient method of preparation, around which Japanese culture has built a famous ceremonial… And above all, its creamy, airy texture, its refined taste and its thousand and one ways of preparation.

Matcha gets its deep, sweet, green flavour from the high quality leaves from which it is grown. Twenty days before plucking, the tea plants destined to become matcha (or gyokuro, another high-quality Japanese green tea) are covered to protect them from the sun. This ‘stress’ forces the leaves to produce greater amounts of chlorophyll and amino acids, which give them their complex, invigorating flavour.

Paying attention to detail

The shaded leaves must then be washed, steamed, dried, dehulled and finally ground into a fine powder, like icing sugar, so gently that the friction doesn’t transfer any heat to them – that would spoil their flavour! The whole process may seem tedious, but none of the steps are unnecessary: Japanese farmers have been perfecting it for 900 years.

The resulting matcha can be whisked in a traditional bowl with the famous 80-strand “chasen” whisk and drunk hot or cold. True purists drink it with “wagashi”, rice paste sweets, in accordance with ancestral customs. But matcha can also be used to add flavour and vibrant colour to many dishes: cheesecakes, financiers, muffins, mochi… Let your imagination run wild!