This matcha comes from the legendary region of Uji, near Kyoto (the former capital of Japan), and more precisely from Ujitawara, hometown of Nagatani Soen, inventor of the sencha tea style. Its powerful and tasty emulsion offers a velvety texture and a slightly bitter-sweet flavor, with notes of oily grass and snow peas. A touch of gentle iodine tickles the palate, overshadowing everything.

Origin: Japan
Caffeine Level: High
Brewing Time: 3-5 minutes
Water Temperature: 165°F

Preparation: To prepare a good matcha, it is necessary to follow some simple but very specific steps. Firstly, take the box of matcha out of the refrigerator half an hour before preparing for it to adjust. Sift the desired amount of matcha. To do this, use a teaspoon to 'press' the matcha through a small sieve such as an infuser or flour sifter. The sieving of the matcha makes the foam smoother and prevents the formation of lumps. Reheat your chawan (bowl), empty the water and wipe dry. Put a level teaspoon of sieved tea into the bowl, or two chashaku (matcha spoonfuls). Rinse your chasen (tea whisk) in hot water to soften its strands. Pour 65 ml (1/4 cup) of water at 165 ° F onto the tea. Matcha is drunk in 3 to 5 sips only. Once you've poured the water, begin to whisk vigorously. Whisk first in the bottom of the bowl, taking care not to crush the strands of the whisk. When the foam begins to form, lift the whisk gently to the surface of tea while continuing to whisk to break up any large bubbles.