Photo zoomée de feuilles de thé dans leur environnement naturel.

What is matcha?

  • Matcha is a green tea powder of Japanese origin, known for its multiple benefits and richness in antioxidants. Unlike traditional teas, matcha is made from tea leaves, called tencha , grown in the shade to concentrate their nutrients. These leaves are then finely ground to produce a delicate and vibrant powder.
  • Thanks to its unique manufacturing method and its characteristic Umami taste, matcha has become a must-have, whether for preparing an authentic tea, creamy lattes or even innovative recipes. This ancestral tea, a symbol of serenity and tradition, is increasingly appreciated around the world for its energizing and soothing properties.

Its production follows a rigorous process that includes different stages.

The production of matcha

  • Shading tea plants

    The tea leaves are covered for several weeks before harvest, the deprivation of light will alter the metabolism of the plant and soften the taste of the tea to make it Umami .

  • The harvest

    The tea leaves used to make matcha are the youngest shoots called "Tencha". The harvest takes place in May, it is the first harvest and the one that guarantees the best quality.

  • Steam cooking

    After harvesting, the leaves are exposed to steam. This step helps preserve their bright colors and stops the oxidation process, thus keeping the leaves fresh.

  • Drying/grinding

    The leaves are then dried. The veins and stems of the leaves are removed, leaving only the most tender part.

    Once dried, they are ground very slowly using granite millstones or a machine to obtain this fine, silky powder.

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photo montrant des champs de thé au Japon, d'où sont issus nos thés matcha. Une jolie petite cabane en bois au milieu de la photo.

If you want to know a little more!

  • Matcha is part of the green tea family, which all come from the same plant, "Camellia sinensis." Green teas, unlike oolong or black teas, are steamed for several seconds to stop oxidation.

  • The tea plants are covered for several weeks before harvest, which creates a low-light environment that has a significant impact on the final taste of the tea. In fact, covered plants will tend to produce more chlorophyll (essential for photosynthesis) to capture the little light that reaches them. This is responsible for the intense green color characteristic of matcha.

  • The lack of light will also slow down the transformation of Theanine into Catechin (responsible for the astringency of the tea) which will in fact be more present and give the matcha this Umami taste!

  • The plant will also draw more energy from the soil through its roots. The nature of the soil and the nutrients it contains play an important role in the final result of the tea obtained. So there are many factors that come into play in the flavor of the tea, the climate being one of them as well.

Thanks to this careful cultivation method and the fineness of its grinding, matcha offers a unique sensory experience that sets it apart from other green teas. Its velvety texture, bright color and balanced taste make it a refined drink full of character.

Our ceremonial Matcha teas

Explore our collection of exceptional matcha teas, carefully selected to offer authentic flavors and incomparable quality, perfect for matcha lovers and moments to share.