• Description
  • Specs
  • This fine bright green powder offers, when whisked, a gastronomic character with notes of cocoa and almond milk.
    On the palate it is soft and creamy backed by accents of green vegetables and chlorophyll.
    Dense, and with a slight and supportive astringency, this sleek matcha is sure to please!

    PREPARATION
    Quantity 1 tsp / 65 ml
    Temperature 75°C

    To prepare a good Matcha, just follow a few simple, but precise, steps.

    • Ideally, remove the Matcha from the fridge and leave at room temperature for 30 minutes before use (Ideal but not essential).
    • Sift the measure of Matcha you need through a sieve for a creamier mousse and to prevent lumps.
    • Warm your chawan (bowl) with hot water, empty and wipe it dry. Add 1 tsp, or two chashaku (Matcha spoons) of sifted Matcha into the bowl.
    • Rinse the chasen (bamboo whisk) with hot water to loosen the strands.
    • Trickle 65ml of water (75°C) onto the tea
    • Whisk with energy with a chasen (bamboo whisk). Start beneath the surface. As a mousse starts to form, gradually raise your whisking towards the central surface. With practice you will produce more foam each time.
  •  Quantity: 20g

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