If you've ever savored Japanese sweets, you've undoubtedly recognized that unique and refined flavor: green tea. Ice cream, mochi, cakes… everywhere, this vegetal, elegant, and subtly bitter note captivates without ever being overpowering. To achieve creamy or gelatinous textures while maintaining a delicate taste, you need an exceptional tea. This is where matcha comes in.

What is matcha?

Matcha is an extremely fine green tea powder , obtained by grinding the leaves between two stones. A seemingly simple process, but one that demands great precision. Outside of Japan, genuine, high-quality matcha and its traditional accessories can sometimes be difficult to find.

In Japan itself, matcha is considered a luxury product. Its quality strongly influences its price, which is sometimes high, as does that of its handcrafted bamboo utensils. This rarity and expertise explain why matcha is intimately linked to a refined tradition: the Japanese tea ceremony .

Origins and preparation ritual

Contrary to popular belief, matcha originated in China during the Song dynasty. It was used in Chan Buddhist rituals. Japanese monks brought this practice back to Japan in the 12th century, where it acquired a profound spiritual and aesthetic dimension.

While China gradually abandoned this form of tea, Japan codified its use through chanoyu , the tea ceremony. The ritual is precise: the matcha is sifted, placed in a bowl using a bamboo spoon (chashaku), then whisked with a traditional whisk (chasen) until a smooth and homogeneous texture is obtained.

Traditionally, matcha is drunk in three sips, accompanied by a small sweet treat to balance its natural bitterness.

A tea to be drunk, contemplated… and respected.