Matcha green tea, 25 g

Particular attention is paid to the careful production process for this green tea.

In the center of Japan, in Kyoto Prefecture, lies Uji, a mecca for matcha production. This is where the tea bushes that produce this delicious green tea grow. In order to obtain the best quality, a detailed procedure must be strictly adhered to. A few weeks before harvesting, the tea plants are covered with a black cloth to filter out the sun's rays. This means that the tea plants have to fight to grow. This increases the release of amino acids, which sweeten the taste of the tea and give it its beneficial properties. The tea leaves, richly laden with chlorophyll, are now ready to be plucked.

After harvesting, the leaves are steamed for a few seconds. This step prevents oxidation and guarantees the rich green color of the tea. Then the heart of the leaf is separated from the veins, so that only the soft part remains, which is called "tencha". Finally, the tencha is ground very finely. Traditionally, this is done with two stone millstones. The fineness of the powder is comparable to that of talcum powder, which is used in cosmetics or for baby powder.

What does matcha tea taste like?

Chlorophyll and amino acids give matcha its special taste. The taste is very herbal and for many Europeans a little strange at first. As with a good wine, it takes several tastings to discover all its subtleties. You will notice sweet and herbaceous notes, but no bitterness. Like many other ingredients in Japanese gastronomy, it is close to umami. Matcha tea has an original texture, very round and velvety, which caresses the palate with every sip.

Baking with matcha green tea

Matcha tea brings sophistication and originality to your pastries! Matcha green tea is often used in Japanese cuisine, not only because of its intense green color, but also because of its taste. Use it sparingly and add 1 to 4 teaspoons of matcha, depending on the recipe.

You can use it for ice cream, yogurt cake, coconut panna cotta or to sprinkle on a chocolate cake. Its sweetness and delicate flavors go perfectly with many desserts: homemade sorbet, macaroons, tiramisu... Try it in a soup, on prawns or with lean fish in a cream sauce. If you are a chocolate lover, we even recommend mixing the matcha powder with couverture to make a matcha chocolate bar.

To do this, add about half a tablespoon to 100 grams of couverture, mix in and then pour into the mold as usual. We recommend white couverture, as this is the best way to give the matcha a bright green color. The powder can also be used for tea, but in this form it is very concentrated and dissolves quickly from the bag.

If you still want to try it, pour a little into a fine-mesh bag and pour hot water at 70 degrees over it. This ensures that the nutrients and flavorings in the matcha tea are not destroyed. After 2-3 minutes, you can remove the bag and enjoy the tea. However, due to the powder form, we still recommend only using it for baking or for mixing with other products.

Matcha green tea, a traditional tea with the color of jade

In Japan, tasting matcha tea is considered an art inspired by Zen Buddhism. Each gesture is codified and refers to numerous art forms such as painting, architecture, poetry, ceramics and calligraphy.

This ceremony has remained unchanged for over ten centuries. The Chan Buddhists, for example, are used to drinking it during the sacraments. In Buddhist culture, drinking matcha tea would enable spiritual ascension.

Benefits of matcha green tea

Matcha is known for its antioxidant properties, which can reduce the risk of cancer, but it also has many other benefits. It is rich in vitamins A, B, C, E, P, proteins and minerals such as magnesium. Among other things, it is effective against diabetes and high blood pressure, prevents food poisoning and has an anticoagulant effect that improves the fluidity of the blood.