Here is a must to taste a matcha in the purest Japanese tradition. Consisting of a powder of a beautiful density and a bright and deep green, this tea is of obvious quality. On the nose, after carefully preparing it, there are fresh and very slightly iodized vegetal notes. The foam is sublime, of a beautiful density. The liquor is a beautiful deep dark green. In the mouth, there is a remarkable roundness, a superb umami and very fresh and graceful vegetal notes. A little iodized touch and a few gourmet starters complete the pleasure of this tasting of rare quality.
Our highest quality matcha and probably one of the best certified organic in Japan. Two cultivars are used to produce this Matcha, Asanoka and Okumidori, which gives it a round, powerful and umami taste. It is produced with stone millstones, with Tencha of the highest quality.
- A very fresh matcha, imported by plane from Japan, and preserved at all times in a refrigerated atmosphere.
- Real ORGANIC, pure and respectfully - strictly controlled by ECOCERT FR-BIO-01.
Matcha tea is a high quality green tea powder. To obtain this powder, the farmers must first produce a green tea called Tencha. It is a leaf green tea, which has been obtained by harvesting tea plants which have been shaded at least 20 days before harvesting using bamboo scaffolding and, for the most prestigious, mulching covering them. This shade slows the growth of the tea plant, forces the production of chlorophyll, and encourages a high leaf amino acid content. Visually, the leaf is darker green, tastefully, this shading reinforces the sweet side, and umami, bittersweet, characteristic of the best Matcha.
So, whether it's for your morning awakening, a Matcha shake, for a smoothie or a Matcha Latte, opt for the best quality, the freshest, and above all Certified ORGANIC.
- First, you have to put a little water at room temperature (really a very small volume of water, a bottom of about 10ml) in the Chawan and start whisking slowly, in a circular way to make a pre- mixture and avoid the formation of lumps.
- Then, add 90ml of water at a temperature of 70 and 80 degrees and then whisk vigorously describing "M" in order to foam the Matcha until the foam is very dense then then gradually slow down to break the big bubbles. Stop in the center of the chawan and remove the Chasen.
- The water temperature should be between 70 and 80 degrees. If you used a temperature between 90 and 100 degrees it would burn the tea and develop bad flavors.
- Using your Chasen, whisk the Matcha by making gestures reminiscent of the letter M. Your Ceremonial or Imperial Matcha has a very fine powder, this will promote ease of dissolution, and you will obtain a very nice foam and a creamy Matcha.
Méghane P. published the 06/12/2022 following an order made on 25/11/2022
Très bon ! L'umami pourrait être plus prononcé, mais il a de belles notes végétales et un arrière-goût sucré. Il est un brin trop amer pour que je l'apprécie en koicha, mais ça viendra peut-être avec le temps.
Maud L. published the 17/05/2022 following an order made on 27/04/2022
Très bonne qualité de Matcha. Pas d'amertume une jolie mousse. Que du bonheur en bouche. Je recommande vivement.
Anonymous customer published the 29/03/2022 following an order made on 18/03/2022
excellent matcha
Anonymous customer published the 02/09/2021 following an order made on 25/08/2021
Jolie boîte offrant un très bon conditionnement, préservant les notes florales de ce matcha. Les saveurs se développent progressivement et offrent une gamme riche à notre palais. Une belle assise.
