matcha de cérémonie maitre du thé

Introduction to matcha

Matcha: Japan's green treasure and contemporary elixir

Over the past few years, matcha has been gaining in popularity: on social networks, in specialist cafés and in wellness routines. But behind this jade-green powder lies a thousand years of know-how and precise distinctions that you need to know to make an informed choice.

What is matcha? A tea of shade and mastery

Matcha is a very finely ground Japanese green tea. Unlike other teas, it is not a traditional infusion: the entire leaf is consumed, making it one of the richest teas in antioxidants, chlorophyll and L-theanine.

Before harvesting, the tea bushes are shaded for 3 to 4 weeks, increasing their chlorophyll and amino acid content. After hand-picking, only the most tender leaves are kept, steamed, dried and then slowly ground between two granite millstones. The result is a fine, soft, vibrant powder.

The different grades of matcha: culinary, premium, ceremonial

  • Culinary Matcha: used in pastries and smoothies. Less expensive, more bitter, often made with lower-quality leaves.

  • Matcha premium: ideal for everyday use as a latte or cold drink. Good balance between flavor, color and price.

  • Ceremonial Matcha: for pure consumption (usucha or koicha). Made from the first harvest, with a mild, slightly umami aroma and no bitterness.

How to prepare matcha?

Traditionally, matcha is prepared using a bowl (chawan), a bamboo whisk (chasen) and a fine strainer. Sift 1 to 2 g of matcha, add 60 to 70 ml of water at 70-75°C, then whisk vigorously in an M-shape until you obtain a fine foam.

A modern variation: matcha latte, with vegetable or animal milk for a smooth, creamy version.

Matcha benefits: clarity, energy, longevity

  • Rich in antioxidants (catechins, EGCG): fights against oxidative stress.

  • Natural source of L-theanine: promotes a state of calm alertness.

  • Contains caffeine, but is slow-release thanks to L-theanine.

  • Helps concentration, detoxification and metabolic support.

  • Excellent support for meditative practices or slow morning rituals.

Production regions and influence on quality

The best matchas come from the Japanese regions of Uji (Kyoto), Nishio (Aichi), Yame (Fukuoka) or Kagoshima. Each terroir influences sweetness, umami and texture. Japan's great masters preserve tea plant lines, refine shading and refine grinding methods to reveal a matcha worthy of Zen tea ceremonies.

Booming global demand

The worldwide craze for matcha is due to :

  • Its health and well-being image

  • Culinary versatility

  • Aesthetics (color, rituals, photogenics)

  • Its alignment with slow living and mindfulness trends

But beware: the rise in popularity is leading to lower-quality mass production. So it's essential to know the provenance, grade and cultivation method before you buy.

Back to blog