2 g of powder
Pass the matcha through a fine sieve. Optional with ours, which is already very fine.
MATCHAM
MATCHAM
From Japan to Lausanne
A 100% Japanese ceremonial matcha, chosen for its deep flavour and its umami.
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Our matcha
Three sizes, one single matcha.
A visual world of our own
Ritual
Making great matcha at home
70 to 80 °C
Never boiling water: any hotter and the matcha turns bitter.
50 to 70 ml
Whisk briskly with the chasen, until the foam is fine and tight.
Enjoy
With milk or without — have a look at our recipes page below.
Journal
Our tips
Preparation, origin, benefits: the essentials to get started.
Why is matcha so green?
Shaded before harvest, the tea plant produces more chlorophyll, which gives matcha its bright, distinctive colour.
Why shouldn't the water boil?
Water that is too hot brings out the bitterness. Around 70 to 80 degrees preserves the roundness and the umami.
Does matcha contain caffeine?
Yes. Its effect is often felt as more gradual than coffee's, thanks to the ritual and to the natural make-up of powdered green tea.