Trois gestes, deux minutes.

Preparing matcha is not complicated at all. Three steps, two minutes, no fuss.

The classic bowl (usucha)

1. Sift. Sift 2g of matcha (one scoop or a small heaped teaspoon) directly into the bowl. This is the anti-lump secret — don't skip this step.

2. Pour. 70ml of water at 80°C. Never boiling: water that's too hot burns the leaves and brings out bitterness. If you don't have a temperature-controlled kettle, let boiled water cool for 2 minutes.

3. Whisk. Using a chasen (bamboo whisk), make quick "W" motions with your wrist until a fine foam forms on the surface. One minute is enough.

Matcha latte

Whisk 2g of matcha in 60ml of hot water (80°C) to make a smooth base, then top with 150ml of milk — hot or cold, cow's milk or plant-based (oat milk works very well). Sweeten if you wish. No judgment here.

Storing your matcha well

Matcha is a fresh and delicate powder: air, light, heat, and humidity are its enemies. Keep the container tightly closed, in a cool and dry place. After opening, preferably store it in the refrigerator and consume within 2 months to enjoy its peak color and flavor.

Frequently Asked Questions

How many bowls in a 30g box? Approximately 15 bowls or lattes, at 2g per preparation.

What's the difference between your three matchas? The grade and the use. Latte (A+, Aichi) is designed for milk. Ceremony (A++, Nishio) is drunk pure, with water. Reserve (A+++, Kagoshima) is our highest grade, in limited batches — pure, of course.

Does matcha contain caffeine? Yes, naturally — like all green tea. If you are sensitive to it, avoid it late in the day.

Do I absolutely need a chasen? For a pure bowl, it's the tool that creates the true foam — our Ceremony Kit includes one. For a latte, a small whisk or frother works perfectly fine.