We are committed to offering you exceptional matcha while respecting the expertise of our producers. They are often small Japanese families who maintain artisanal methods, with limited harvests to ensure optimal quality. The production of high-quality matcha also follows a slow and inflexible process. For example, a traditional stone mill produces only about 40g of matcha per hour. Specialized equipment is rare, which limits production speed.

Faced with growing demand and limited production volumes, some products may be out of stock despite our efforts to restock as best as possible. To avoid missing your favorite matcha, we recommend signing up for email alerts on the product pages: you will be notified in real time as soon as a restock is available.

Matcha, powdered Japanese green tea, is much more than just a drink: it is a superfood with multiple benefits for both body and mind. Used for centuries in the Japanese tea ceremony, it is now recognized worldwide for its exceptional health virtues. Here are the main benefits of matcha, validated by science and tradition.

1. An exceptional source of antioxidants

Matcha is extremely rich in catechins, especially EGCG (epigallocatechin gallate), an antioxidant known for its protective effects against cellular aging, chronic inflammation, and certain cardiovascular diseases. By weight, matcha contains up to 137 times more antioxidants than a regular brewed green tea.

2. Stable energy, without nervousness

Unlike coffee, the caffeine in matcha is released slowly into the body, thanks to the presence of L-theanine, a rare amino acid. The result: a lasting stimulating effect, without nervous spikes or energy crashes. Matcha is often recommended to improve concentration and mental endurance, without the side effects of coffee.

3. Improved concentration and mental clarity

The unique combination of caffeine and L-theanine promotes a state of relaxed alertness, highly sought after in meditative practices. Studies have shown that this synergy improves memory, concentration, and reaction time. It is a valuable ally for those seeking a natural cognitive boost.

4. Support for metabolism and weight loss

Matcha naturally stimulates the metabolism, promoting fat burning during physical activity. Some research suggests it may increase fat oxidation and improve athletic performance when consumed before exercise.

5. Strengthening the immune system

Thanks to its richness in antioxidants, vitamins (A, C, E), and minerals (potassium, calcium, zinc), matcha supports the body’s natural defenses. It also has antibacterial and antiviral properties, making it a helpful support during seasonal changes.

6. Natural detoxification

Matcha is shade-grown, which increases its content of chlorophyll, a powerful natural detoxifier. Chlorophyll helps eliminate heavy metals and toxins from the body while promoting clearer skin and a brighter complexion.

Matcha, the iconic powdered green tea from Japan, comes in several qualities and uses. Depending on its origin, cultivation, harvesting, and grinding methods, it can exhibit varied nuances of taste, texture, and color. To choose the right matcha, it is essential to understand the different types of matcha available on the market.

1. Ceremonial Matcha (Ceremonial Grade)

This type of matcha is considered the most noble. It is meant to be consumed pure, whisked with hot water (following the rules of the Japanese tea ceremony).

• Origin: first harvest leaves, from the most tender buds.
• Taste: sweet, intense umami, without bitterness.
• Color: bright, vivid green.
• Use: usucha (light tea) or koicha (thick tea), without adding milk or sugar.
  

Ideal for discerning enthusiasts, rituals, or those who want to savor matcha in its purest form.

2. Premium / Superior Matcha

This very good quality matcha can also be consumed pure, but it is sometimes used in drinks like matcha lattes, especially when seeking a fine and balanced taste.

• Origin: first or second harvests, young but slightly more mature leaves.
• Taste: balanced, slightly grassy, with umami notes.
• Color: bright green to light green.
• Use: to drink pure or as a latte with plant-based or dairy milk.
  

Perfect for daily use, for those looking for a good compromise between quality and accessibility.

3. Culinary Matcha (Culinary Grade)

Specifically designed to be used in cooking and baking, this matcha is more robust to withstand heat and other ingredients.

• Origin: more mature leaves, later harvests.
• Taste: more vegetal, sometimes bitter, but still noticeable even when mixed.
• Color: duller green, sometimes slightly yellowish.
• Use: pastries, ice creams, sauces, smoothies, sweetened drinks.
  

Ideal for chefs, artisans, and culinary creations, where the taste of matcha must remain perceptible despite other ingredients.

Matcha is often perceived as quite expensive. This price is not arbitrary: it reflects a unique combination of ancestral know-how, demanding production techniques, and exceptional quality of raw materials. Here is what truly justifies the price of matcha.

1. A very specific tea cultivation

Matcha is produced from tencha leaves, a type of green tea grown in the shade for several weeks before harvest. This technique, called shading (kabuse), increases the chlorophyll, L-theanine (a relaxing amino acid), and antioxidant content.

This method requires special nets, more labor, and reduces plant productivity: you get fewer leaves, but of better quality.

2. A fine, hand-picked harvest

High-end matcha is harvested by hand, selecting only the youngest spring leaves. Unlike industrial tea, no machines are involved in this delicate process. The result: a rich, refined matcha without bitterness… but produced in very small quantities.

3. Slow grinding with a stone mill

Grinding matcha is an extremely slow process: a single traditional mill can produce about 30 to 40g of matcha per hour. This artisanal pace preserves the nutritional properties and fineness of the powder.

At this level of precision, production cannot be accelerated without losing quality.

4. Know-how passed down through generations

In Japan, exceptional matcha production relies on master blenders and specialized producers, sometimes established in the same regions for centuries (such as Uji, Nishio, or Shizuoka).

Their expertise is the result of long years of learning and guarantees a subtle balance between vegetal sweetness, umami, and silky texture.

5. Limited volumes, global demand

Global demand for matcha has exploded in recent years, especially due to its health benefits and culinary uses. However, artisanal production cannot increase at the same pace.

Result: the supply remains limited, which naturally raises prices, especially for higher grades.

Buying good matcha is investing in quality, taste, and respect for centuries-old Japanese traditions. It is also choosing a rare product, carefully cultivated without compromise.

Yes, matcha contains caffeine — and even more than most traditional green teas. But unlike coffee, the caffeine in matcha is absorbed more slowly by the body, thanks to its richness in L-theanine, an amino acid with relaxing effects. This unique duo provides a gentle, lasting energy without the nervousness or sudden crash associated with coffee.

On average, 1 gram of matcha contains between 30 and 35 mg of caffeine. For a traditional bowl of matcha (about 2g), this represents 60 to 70 mg of caffeine — slightly less than an espresso (about 80-100 mg), but with a very different effect.

Average caffeine content:

• Matcha (2g): 60 to 70 mg
• Classic green tea: 20 to 30 mg
• Espresso coffee: 80 to 100 mg
• Filtered coffee: 100 to 140 mg
  

Thanks to L-theanine, the caffeine in matcha acts more gradually, without causing agitation and lasting for several hours.

In fact, this is why matcha has been used for centuries by Japanese Buddhist monks to stay awake and focused during long meditation sessions.

Using boiling water to prepare matcha is a common mistake that can deeply alter the taste and benefits of this exceptional tea powder. Here’s why it’s essential to respect an ideal water temperature—generally between 70°C and 80°C—for preparing matcha.

1. Preserve the delicate aromas of matcha

Matcha is a finely ground green tea made from the best tencha leaves. It is characterized by vegetal, sweet, and umami notes. Water that is too hot (above 85°C) burns these volatile aromatic compounds, resulting in a bitter, astringent, and unbalanced taste.

2. Respect the structure of amino acids

One of the main components of matcha is L-theanine, an amino acid responsible for its umami flavor and calming effects. Excessive temperature can degrade L-theanine, reducing its relaxing effect.

3. Preserve antioxidant properties

Matcha is known for its exceptional antioxidant content, especially catechins. These molecules are sensitive to excessive heat: boiling water can impair their effectiveness, diminishing matcha’s health benefits.

4. Avoid excessive bitterness

Water that is too hot promotes rapid extraction of tannins, which increases matcha’s bitterness. Quality matcha deserves to be enjoyed in all its subtlety, with a gentle roundness on the palate and a fine creaminess.

A matcha bowl (chawan) is preferable to a regular bowl for several reasons, both practical, aesthetic, and cultural:

1. Shape suited for the whisk (chasen)
The matcha bowl is wide and fairly deep, which allows optimal use of a chasen (bamboo whisk) without splashing.

Its base is generally stable, facilitating the fast circular motion needed to froth the matcha.

2. Thickness and material
The chawan is often made of thick ceramic, which retains heat well without burning the hands.

This thickness also provides a comfortable grip during tasting.

3. Aesthetic and experience
The chawan is an integral part of the matcha experience. It is often handmade and chosen according to the season or occasion, adding a contemplative and aesthetic dimension.

Each bowl is unique and contributes to the visual and tactile appreciation of the moment.

4. Facilitates measuring
The flat or slightly rounded bottom of the chawan allows the matcha powder and water to be well distributed, making the mixture more homogeneous than with a bowl with too straight sides.

🌿 Before use
Soak the bristles in a bowl of warm water for 30 seconds to 1 minute. This softens them and reduces the risk of breaking during whisking.

Avoid boiling water, which could split the bamboo.

🍵 After use
Rinse with clear water (no soap, as it could leave odors and flavors). Soaking in warm (not boiling) water is sufficient to soften the bristles and extend the utensil’s lifespan.

Remove matcha residue by gently shaking or carefully running your finger between the bristles.

Air dry, ideally upside down on a kusenaoshi (chasen stand), so it keeps its shape and water doesn’t pool in the bamboo.

Avoid damp or enclosed places to prevent mold.

⚠️ Absolutely avoid

• Dishwasher
• Soap
• Drying in a closed cupboard
• Leaving warm water too long, which can split the bamboo