Collection: Japanese matcha tea

Matcha is classified in several grades according to its quality:

• Grade ceremonial : Used for tea ceremonies, it is of the highest quality, with a soft flavor, a bright green color without bitterness.
• Premium grade : Ideal for daily consumption, it offers a good balance between softness and bitterness, with a bright green color, but slightly less intense than the grade ceremonial.
• Culinary grade : Used for cooking, this matcha has a more pronounced and sometimes more bitter taste, with a less vibrant green color. It is perfect for smoothies, pastries, and other preparations.

To prepare a traditional matcha and fully enjoy its benefits:

1. Sink : Thames 1 to 2 teaspoons (2 to 4 grams) from Matcha in a tea bowl (chawan) to eliminate lumps.
2. Add water : Heat water at around 70-80 ° C. Pour around 60 ml of hot water on matcha.
3. Whisk : Use a bamboo whisk (Chasen) to mix matcha by making quick "W" -shaped movements until you get a fine and creamy foam on the surface.
4. Consume immediately : Drink matcha just after preparation to maximize the flavor and the benefits.

The most famous regions for the culture of matcha in Japan are:

• Uji (near Kyoto) : Considered the cradle of Matcha, Uji produces some of the best matchas in the country, renowned for their sweetness and their depth of flavor.
• Nishio (Aichi) : Known for its high quality matcha, often used in ceremonial and premium grades.
• Shizuoka : Although better known for the sencha, Shizuoka also produces quality matcha.

Matcha : Matcha is made from Teckha tea leaves which are shaded before harvest, which increases their content of chlorophyll and amino acids. After the harvest, the leaves are crushed into a thin powder. When you consume matcha, you ingest the whole sheet, which amplifies the benefits.

Ordinary green tea (sencha) : The leaves are infused in hot water and then removed, which means that you only absorb the nutrients soluble in water.

Yes, you can consume matcha daily. It is rich in antioxidants, amino acids like L-theanine, and vitamins. However, due to its caffeine content, it is advisable to moderate the amount consumed to avoid effects such as insomnia or nervousness. In general, 1 to 2 cups per day is a reasonable amount.

Matcha is very versatile and can be integrated into your diet in different ways:

• Beverage : Like Matcha Latte or by adding a matcha spoon to your smoothies.
• Kitchen : In pastry recipes (cakes, cookies, muffins), pancakes or ice cream.
• Yogurt or porridge : Mix it with yogurt, porridge or muesli for healthy breakfast.

The ideal water to prepare the matcha must be heated to approximately 70-80 ° C. Too hot water can burn matcha, giving it bitter taste and degrading its antioxidant properties.

To avoid lumps when preparing Matcha:

1. Sift the matcha Before using it to make it lighter and homogeneous.
2. Add a small amount of hot water At the matcha and gently mixes to form a paste before adding the rest of the water. This helps dissolve matcha more uniformly.
3. Vigorously whip With a Chasen to dissolve the powder well.

To choose a quality matcha, consider the following aspects:

• Color : A high quality matcha has a lively green color, almost emerald.
• Texture : The powder must be fine and silky.
• Aroma : It must have a fresh, slightly sweet and herbaceous scent.
• Taste : Quality matcha is soft and umami, with little bitterness.

Yes, Matcha contains caffeine, but the presence of the-theanine in matcha reduces its stimulating effects, offering a softer and more durable energy, without the peaks and falls often associated with coffee. A portion of matcha contains about 30 to 70 mg of caffeine, less than a cup of coffee but more than a cup of classic green tea.