Matcha guide

Matcha inherits a practice introduced in China during the Song dynasty, when powdered tea was whisked in a bowl. This custom, gradually abandoned in China, was brought to Japan by the Buddhist monk Eisai in the 12th century, then by Murata Jukō and Sen no Rikyū, who codified the tea ceremony - chanoyu - between the 15th and 16th centuries. Matcha is therefore more than a drink: it belongs to a long lineage of gestures, in which preparation, object and posture matter as much as taste. The powder we know today is the direct heir to this practice.

Matcha is now produced almost exclusively in Japan, from tencha - green tea leaves grown under shade for three to four weeks before harvesting. The main terroirs are Uji (Kyoto), the historic birthplace of Matcha, as well as Nishio (Aichi), Shizuoka and Kagoshima. Each region has specific cultivars, soils and shading methods, which influence the colour - from jade green to a deeper green - and the balance between sweetness, bitterness and umami. The leaves are harvested, steamed, deveined, then slowly ground on a stone mill. This slow grinding determines the fineness of the powder and, consequently, its texture on the palate.

Matcha is distinguished by an intense green colour and a frothy texture. On the palate, it combines a vegetal opening - fresh grass, young shoots - with a roundness carried by umami. The finish can be smooth, sometimes slightly astringent when the water is too hot or the powder too dense. Ceremonial-grade Matchas can be recognised by their smoothness and length on the palate, without any bitter sharpness. So-called culinary Matchas, which are more structured, are designed for use in pastries or milk-based drinks.

Water: low in minerals. Temperature: 75 to 80 °C. Dosage: approximately 1 g of powder per 70 ml of water, adjusted to taste. Method: sift the powder into the bowl, pour in the water, whisk with the bamboo Chasen in a steady M motion, until a fine froth forms. The bowl should be wide and stable, and the whisk moistened beforehand to preserve its tines. Once the drink is ready, it should be enjoyed immediately, in two or three sips, while the froth remains lively.