Matcha specialty
Our Matcha
Our matcha is a first-harvest ceremonial matcha, a blend of two cultivars, Saemidori and Yabukita, and comes from the Yame region on the island of Kyushu, more precisely from an eight-generation family production at Yame Chuo Tea Garden.
The island of Kyushu, in southern Japan, enjoys ideal climatic conditions, giving its tea a characteristic sweetness. The Saemidori variety, with its sweet, fruity and buttery notes, flourishes particularly well in this region, thanks to the absence of frost in winter.
In the cup, our matcha develops iodized, creamy, fruity notes, a fine astringency and a typically umami finish.
Tasting in shop
Matcha latte with cow's or oat's milk, iced or infused, find all our matcha-based beverages in our boutiques.
Matcha Latte Recipe
Step 1
In a cappuccino cup, add 3g of matcha and 30g of water at 60°c.
Step 2
Whisk very vigorously for at least 10 seconds, until an emulsion forms. The final result should be foamy.
Tip: Soak the whisk for a few seconds in hot water to soften it before starting.
Step 3
Then whip up a foam of milk (cow's milk or oat milk) and blend in like a classic cappuccino.