Matcha green tea, 40 g

Matcha green tea

This green tea is produced with particular attention to a careful manufacturing process.

In the heart of Japan, in Kyoto Prefecture, lies Uji, a mecca of Matcha green tea production. Here the tea bushes grow that produce this delicious green tea. To obtain it in the best quality, a detailed process must be strictly followed. A few weeks before harvest, the tea plants are covered with a black cloth to filter out the sun's rays. This means the tea plants have to fight for their growth. This increases the release of amino acids, which sweeten the flavour of the tea and give it its beneficial properties. The tea leaves, now richly loaded with chlorophyll, are ready to be picked.

After harvesting, the leaves are steamed for a few seconds. This step prevents oxidation and guarantees the rich green colour of the tea. The heart of the leaf is then separated from the veins, leaving only the soft part, 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 green tea taste like?

Chlorophyll and amino acids give Matcha green tea its distinctive flavour. The taste is very vegetal and can seem a little unfamiliar to many Europeans at first. Like 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 cuisine, it is close to umami. Matcha green tea has an original texture — very round and velvety — that flatters the palate with every sip.

Baking with Matcha green tea

Matcha green tea brings refinement and originality to your baked goods! Matcha green tea is widely used in Japanese cuisine, not only for its intense green colour but also for its flavour. Use it sparingly and add 1 to 4 teaspoons of Matcha depending on the recipe.

You can use it for ice cream, yoghurt cake, coconut panna cotta or to dust a chocolate cake. Its sweetness and delicate aromas pair perfectly with many desserts: homemade sorbet, macarons, tiramisu… Try it also in a soup, with prawns or alongside lean fish with a cream sauce. As chocolate lovers, we even recommend mixing the Matcha powder with couverture to pour a Matcha Chocolate bar.

To do so, add approximately half to one tablespoon per 100 grams of couverture, blend it in, and then pour into the mould as usual. We recommend white couverture, as this is where Matcha best develops its colour into a vivid green. The powder can also be used for tea, but in this form it is very concentrated and dissolves quickly out of the bag.

If you still want to try it this way, fill a little into a fine-mesh bag and pour water heated to 70 degrees over it. This way the nutrients and aromatic compounds in the Matcha green tea are not destroyed. After 2–3 minutes you can remove the bag and enjoy the tea. Due to its powder form, however, we still recommend using it only for baking or for blending with other products.

Matcha green tea, a traditional tea the colour of jade

In Japan, the tasting of Matcha green tea is considered an art inspired by Zen Buddhism. Every 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. Chan Buddhists, for example, are accustomed to drinking it during sacraments. In Buddhist culture, drinking Matcha green tea is said to enable a spiritual ascent.

Benefits of Matcha green tea

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