Japanese Organic Matcha

Julien Huot, founder of Thés & Traditions, personally selects our matchas from Japanese producers renowned for the quality of their shade-growing and the fineness of their grind.

Our Matcha Selection at T&T

At Thés & Traditions, we've put together a complete matcha range: from the premium ceremonial matcha Shizuku to matcha lattes in vanilla, strawberry and chocolate hazelnut, as well as our blends Chai Matcha and Sencha Matcha for a gentler approach. And to practise the ritual properly: authentic accessories including a bamboo whisk (chasen), artisan bowls (chawan) and gift sets.

Matcha: A Journey into the Heart of Japanese Tradition

Picture yourself cradling a bowl of vivid green, its subtle aroma conjuring bamboo forests and zen gardens. That's the experience of matcha green tea, a fine powder that goes far beyond a simple drink to become a way of life. From its intense green colour to its layered flavour, matcha is no passing trend; it's a centuries-old heritage that continues to captivate tea lovers around the world.

Matcha: Origins, Benefits and Preparation

The Origins of Matcha

Matcha's history is as rich as its flavour. The story begins in the 12th century, when the Buddhist monk Eisai returned from China with a new method of preparing tea. At the time, tea was regarded as a precious medicine, consumed mainly in monasteries for its stimulating properties during long meditation sessions.

Over the centuries, matcha spread beyond religious circles to become a cornerstone of Japanese culture. It was in the 16th century that the legendary tea master Sen no Rikyū codified the principles of the Japanese tea ceremony, elevating the preparation and drinking of matcha to a refined art. This ceremony, known as chanoyu, embodies the Zen ideals of harmony, respect, purity and tranquillity.

Today, matcha holds a place of honour in global tea culture, a symbol of the sophistication and elegance of Japanese gastronomy.

What is Matcha?

Matcha is a Japanese green tea unlike any other. Where black tea or Sencha are steeped and strained, matcha is consumed whole: the leaves are ground into a fine powder and whisked directly into water. This means every nutrient in the leaf makes it into your cup.

What sets matcha apart from other green teas is its unique growing and harvesting process. The tea leaves destined to become matcha are shaded for three to four weeks before harvest. This technique, known as "oishita", slows photosynthesis and boosts chlorophyll production, giving matcha its characteristic bright green color while increasing its amino acid content, particularly L-theanine.

Matcha comes in several grades, from culinary grade used in baking and cooking to the finest ceremonial grade reserved for pure drinking. Quality depends on many factors: the location of the plantations, the timing of the harvest, and the method of processing.

Preparing Matcha

How do you prepare matcha the traditional way?

Preparing matcha is an art in itself, rooted in the principles of the Japanese tea ceremony. Here are the steps for making matcha the traditional way:

1. Warm the bowl: Begin by pouring hot water into your tea bowl (chawan) to warm it. Discard the water and dry the bowl.
2. Measure the matcha: Use a small bamboo scoop (chashaku) to measure approximately 2 grams (1–2 teaspoons) of matcha powder. Sift the powder into the bowl to prevent clumps.
3. Add water: Pour about 60–80 ml of hot water (not boiling, ideally around 80°C/175°F) into the bowl. Water that is too hot can make the matcha bitter.
4. Whisk: Use a bamboo whisk (chasen) to briskly mix the matcha and water together. Move in a quick W or M motion, being careful not to scrape the bottom of the bowl.
5. Create a froth: Continue whisking until a fine, creamy foam forms on the surface. This usually takes around 15 to 20 seconds.
6. Enjoy: Your matcha is ready. Drink it straight away to enjoy its full flavour and creamy texture.

For a more intense experience, you can prepare thick tea (koicha) by using more matcha powder and less water. This version is typically reserved for formal ceremonies and calls for a very high-quality matcha.

How do you make a matcha latte?

The matcha latte is a modern and popular take that brings together the goodness of matcha and the comfort of creamy milk. Here's how to make one:

1. Prepare the matcha: In a bowl, whisk 1 to 2 teaspoons of matcha powder with a small amount of hot water (around 60 ml) to form a smooth paste.
2. Whisk: Use a bamboo whisk or a small electric frother to blend well and remove any lumps.
3. Heat the milk: Warm about 180 ml of plant-based milk (almond, oat, soy) or dairy milk. For an iced version, use cold milk.
4. Combine: Pour the warm milk over the matcha mixture, stirring gently.
5. Sweeten (optional): Add a little honey, maple syrup or simple syrup to taste.
6. Finish: For a final touch, dust a little matcha powder over the top of your latte.

A matcha latte is a wonderful way to bring matcha's distinctive flavour into your daily routine, offering a gentler introduction than traditional matcha.

Using Matcha in the Kitchen

Did you know matcha works beautifully in cooking too?

Matcha goes well beyond the bowl. Its versatility in the kitchen is remarkable. From culinary grade to premium varieties, it can elevate both sweet and savoury dishes alike. Here are some creative ways to bring matcha into your recipes:

• Baked goods: Add matcha to cakes, cookies, muffins or macarons for a distinctive flavour and a beautiful green hue.
• Smoothies: A teaspoon of matcha can turn your morning smoothie into an energising, nutrient-rich drink.
• Ice creams and sorbets: Matcha pairs beautifully with frozen desserts, adding freshness and a touch of sophistication.
• Dressings: Stir matcha into oil-and-vinegar dressings for an unexpected, elegant twist.
• Pasta: Mix matcha into fresh pasta dough for a subtle Japanese-inspired touch.
• Rice: A little matcha stirred into white rice gives it a lovely colour and a delicate flavour.
• Marinades: Use matcha in marinades for fish or poultry to add an interesting umami depth.

When cooking with matcha, keep in mind that its flavour can be quite assertive. Start with small amounts and adjust to taste. In baking, matcha pairs particularly well with white chocolate, almonds and citrus.

Storing Matcha

Proper storage is essential to preserve matcha's freshness and character. Here are a few tips to keep your matcha at its best:

• Airtight container: Always store matcha in an airtight container to protect it from moisture and outside odours.
• Away from light: Light degrades matcha's sensitive compounds. An opaque container or a dark cupboard is ideal.
• Stable temperature: Avoid temperature fluctuations. A cool, dry spot is preferable, but steer clear of the refrigerator, which can introduce moisture.
• Minimise air exposure: Seal the container carefully after each use to limit contact with air.
• Use within two months: For the best flavour and freshness, consume your matcha within two months of opening.

Well-stored matcha holds its vivid green colour and fresh aroma. If yours begins to fade or develops a stale smell, it's time to replace it.

Why Is Matcha So Expensive?

Matcha's higher price reflects a labour-intensive production process and the exceptional care required at every stage:

1. Shade-growing: Cultivating tea under shade requires specialised structures and considerable manual labour.
2. Hand-picking: Only the finest leaves are selected and harvested by hand, a time-consuming process.
3. Careful processing: The drying and grinding process is slow and precise to preserve quality.
4. Equipment: The stone mills used for grinding are costly and yield only small quantities.
5. Expertise: Producing high-quality matcha requires years of experience and a refined skill set.
6. Rarity: The finest matcha varieties are produced in limited quantities, which adds to their value.

The exceptional quality of ceremonial grade matcha justifies its cost, delivering a tasting experience unlike any other. That said, matcha is available at various grades and price points, making it possible for everyone to find a product suited to their budget and how they plan to use it.

Matcha and its properties: what the sources say

Matcha contains a high concentration of catechins, particularly EGCG (epigallocatechin gallate), antioxidant compounds found in green tea. According to the EFSA, green tea catechins contribute to the protection of cells against oxidative stress. This is what makes matcha a more concentrated source of antioxidants than a standard brewed green tea, since the whole leaf is consumed.

Matcha also provides L-theanine, an amino acid associated with a sense of calm, focused energy without the sudden spike. For general guidance on tea and plant consumption, refer to the recommendations of the ANSES.

Frequently Asked Questions

What is the difference between ceremonial matcha and culinary matcha?
Ceremonial matcha (such as our Shizuku) is made from the youngest, most tender leaves, stone-ground to a very fine powder, and is meant to be whisked and enjoyed pure in a bowl. Culinary matcha uses more mature leaves, ground more coarsely: it's ideal for lattes, baking and recipes. Our Aura matchas are suited to both uses.

How do you make a matcha latte at home?
Use 1 to 2 grams of matcha (about a quarter of a rounded teaspoon), 50 ml of water at 70–80°C, whisk in a quick zigzag motion until a froth forms, then add 150 ml of warm milk (dairy or plant-based). Without added sugar, the result is more delicate and refined. Our flavoured Aura matchas (vanilla, strawberry, chocolate hazelnut) are designed with this use in mind.

Does matcha contain caffeine?
Yes, as with any green tea. A bowl of matcha contains approximately 30 to 70 mg of caffeine depending on the grade. That's less than a coffee (80–120 mg) but considerably more than a standard brewed green tea (20–30 mg), since you're consuming the whole leaf. L-theanine softens the effect, however, sparing you the abrupt energy spike of coffee.

Can you drink matcha every day?
Yes, in moderation. One to two bowls a day is suitable for most healthy adults. Avoid drinking it after 4 pm if you're sensitive to caffeine, and don't consume several grams a day over extended periods without medical advice: the concentration of catechins may interact with certain treatments (iron absorption, anticoagulants).

What accessories do I need to get started?
For the traditional practice, you'll need a wide bowl (chawan) and a bamboo whisk (chasen). You'll find both in our selection. A Hayase or Yukishino gift set brings together matcha and accessories in one, perfect for starting your own ritual or giving as a gift.

Browse our matcha and accessories selection above to find the right fit for your ritual.

How is matcha tea made?

The production of matcha is a meticulous process that demands time, expertise, and dedication. Here are the main steps:

1. Shade growing: Around 20 to 30 days before harvest, the tea plants are covered to shield them from direct sunlight. This crucial step stimulates the production of chlorophyll and amino acids, particularly L-theanine, which is responsible for matcha's characteristic umami flavour.
2. Selective harvesting: Only the youngest, most tender leaves are picked by hand.
3. Steaming: Immediately after harvesting, the leaves are briefly steamed to halt oxidation and preserve their vivid green colour.
4. Drying and deveining: The leaves are dried, then stripped of their stems and veins. At this stage, they are known as "tencha".
5. Stone-grinding: The tencha is finally ground into a very fine powder using granite stone mills. This is a slow, painstaking process: it takes approximately one hour to produce just 30 grams of matcha.

This intricate process explains why high-quality matcha is often more expensive than other types of tea.

What does matcha taste like?

Tasting matcha is a uniquely sensory experience. Its flavour profile is complex and can vary considerably depending on the quality and preparation of the tea. Here are the main tasting characteristics of matcha:

• Umami: This flavour, often described as savoury or full-bodied, is a hallmark of high-quality matcha. It comes from the presence of amino acids, particularly L-theanine.
• Sweetness: A good matcha has a subtle natural sweetness that balances its other flavours.
• Astringency: A gentle astringency, felt as a slight dryness on the palate, is present in matcha. In a quality matcha, however, it should never dominate.
• Bitterness: A mild bitterness is normal and even welcome in matcha. Excessive bitterness, on the other hand, may point to a lower-grade matcha or incorrect preparation.
• Vegetal notes: You may detect herbaceous notes reminiscent of freshly cut grass or sea greens.

The quality of the matcha has a significant influence on its taste, ranging from a smooth, gentle matcha to the more intense thick tea of higher grades. A top-quality ceremonial matcha will offer a perfect balance of sweetness, umami, and a light astringency, with no excessive bitterness.

The Benefits of Matcha Tea

Antioxidants and Nutrients

Matcha is recognised for its exceptionally high antioxidant content, particularly catechins, which help support the immune system. Here are some of the key beneficial compounds found in matcha:

• Catechins: Matcha is especially rich in epigallocatechin gallate (EGCG), a powerful antioxidant that may have protective effects against certain chronic conditions.
• L-theanine: This unique amino acid promotes relaxation without drowsiness and may help improve focus and memory.
• Caffeine: Matcha contains caffeine, but its stimulating effect is tempered by the presence of L-theanine, resulting in a calm, sustained state of alertness.
• Chlorophyll: Responsible for matcha's intense green colour, chlorophyll may have detoxifying properties.
• Vitamins and minerals: Matcha contains vitamins A, C, E, K and B vitamins, as well as minerals such as potassium, calcium, and iron.

Drinking matcha allows you to absorb these nutrients in greater quantities than regular green tea, since you are consuming the whole leaf rather than simply an infusion of it.

Effects on Mental and Physical Health

Regular matcha consumption may offer a number of beneficial effects on wellbeing:

• Improved focus and memory: The unique combination of caffeine and L-theanine in matcha may enhance cognitive performance, alertness, and memory.
• Metabolism support: Some studies suggest that the catechins in matcha may increase the resting metabolic rate, which could help with weight management.
• Cardiovascular health: The antioxidants in matcha may help reduce LDL (bad) cholesterol and raise HDL (good) cholesterol, supporting overall heart health.
• Stress reduction: The L-theanine in matcha has shown relaxing effects, helping to ease stress and anxiety.
• Cellular protection: Matcha's powerful antioxidants may help protect cells from free radical damage, potentially lowering the risk of certain chronic conditions.

It is worth noting that while these effects are promising, further research is needed to fully confirm some of these benefits in humans. That said, matcha remains a wholesome, nourishing drink when enjoyed as part of a balanced diet.