Matcha is rich in antioxidants, vitamins and minerals. It can :

• Helps boost energy and alertness thanks to natural caffeine.
  
• Promotes concentration and relaxation thanks to L-theanine.
  
• Helps detoxify the body.
  
• Support metabolism and weight management.
  

Matcha should be stored away from light, moisture and heat. Ideally, it should be kept in an airtight container in the refrigerator to preserve its color, taste and antioxidant properties.

Matcha is generally safe for most people. Excessive consumption can lead to nervousness, insomnia or stomach upset due to its caffeine content. We recommend limiting consumption to 2-3 cups a day.

To prepare a traditional matcha and take full advantage of its benefits:

1. Sifting: Sift 1 to 2 teaspoons (2 to 4 grams) of matcha into a tea bowl (chawan) to remove lumps.
2. Add water: Heat water to approx. 70-80°C. Pour about 60 ml of hot water over the matcha.
3. Whipping: Use a bamboo whisk (chasen) to blend the matcha in rapid "W"-shaped strokes until a fine, creamy foam forms on the surface.
4. Consume immediately: Drink matcha immediately after preparation to maximize flavor and benefits.

The most famous matcha-growing regions in Japan are :

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

Matcha: Matcha is made from tencha tea leaves that are shaded before harvesting, which increases their chlorophyll and amino acid content. After harvesting, the leaves are ground into a fine powder. When you consume matcha, you ingest the whole leaf, which amplifies the benefits.

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

Yes, you can consume matcha on a daily basis. It's rich in antioxidants, amino acids such as 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 a day is a reasonable amount.

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

• Drink: As a matcha latte or by adding a spoonful of matcha to your smoothies.
• Cooking: In pastry recipes (cakes, cookies, muffins), pancakes or ice creams.
• Yoghurt or porridge: Mix it with yoghurt, porridge or muesli for a healthy breakfast.

The ideal water for preparing matcha should be heated to around 70-80°C. Water that is too hot can burn the matcha, giving it a bitter taste and degrading its antioxidant properties.

To avoid lumps when preparing matcha:

1. Sift the matcha before use to make it lighter and more homogeneous.
2. Add a small amount of hot water to the matcha and stir gently to form a paste before adding the rest of the water. This helps to dissolve the matcha more evenly.
3. Whisk vigorously with a chasen to dissolve the powder.

To choose a quality matcha, consider the following aspects:

• Color: High-quality matcha has a bright, almost emerald green color.
• Texture: Powder should be fine and silky.
• Aroma: Fresh, slightly sweet and herbaceous.
• Taste: Quality matcha is sweet and umami, with little bitterness.

Yes, matcha contains caffeine, but the presence of L-theanine in matcha attenuates its stimulating effects, offering smoother, longer-lasting energy without the spikes and crashes often associated with coffee. A serving of matcha contains around 30 to 70 mg of caffeine, less than a cup of coffee but more than a conventional cup of green tea.

Matcha is classified into several grades according to its quality:

• Ceremonial grade: Used for tea ceremonies, it is of the highest quality, with a mild flavor, a bright green color and no bitterness.
• Premium grade: Ideal for everyday consumption, it offers a good balance between sweetness and bitterness, with a bright green color, but slightly less intense than the ceremonial grade.
• Culinary grade: Used for cooking, this matcha has a stronger, sometimes more bitter taste, with a less vibrant green color. It is perfect for smoothies, pastries and other preparations.