Matcha

The Japanese word matcha means “powdered tea”. A classic green tea is steeped and its leaves are then removed; matcha, on the other hand, is whisked straight into the water. You therefore drink the whole leaf, ground into a very fine, bright green powder. Yet it comes from the same plant as every other tea, Camellia sinensis.

The difference starts in the field. Traditionally, tea bushes grown for matcha are shaded for the last few weeks before harvest, under veils or mats. Deprived of part of the light, the young leaves become more tender and turn a deep green. After picking, they are steamed, dried, then stripped of their stems and veins: this gives tencha, the leaf ready to be ground.

Grinding used to be done between two slowly turning millstones, so as not to heat the powder. This way of drinking tea reached Japan at the end of the 12th century, brought back from China by monks, before giving rise to the tea ceremony. The Uji region, near Kyoto, is still one of the most renowned for its production.

In our Paris 12e shop, the matcha comes from Bioptimal, a French organic brand based in Loire-Atlantique. Its ingredient list fits on one line: 100% organic matcha tea, origin Japan, with no additives. The brand gives the Uji region as its source and packs it in France in a resealable kraft zip pouch.

Three sizes are available. The 50 g pouch of organic matcha is the discovery size, to taste it and get the hang of the whisk before committing. The 150 g pouch is the everyday size, for a regular bowl or latte. The large 400 g size is for fans who drink it often or cook with it a lot.

Matcha also turns up in ready-to-eat products. The Jarmino matcha collagen bar contains matcha powder, combined with collagen peptides, dates and cashew nuts: an easy snack to take with you. On the same shelf you will find other plant powders to blend into a smoothie, such as moringa or spirulina.

The traditional preparation needs very little equipment. Put a small spoonful of powder in a bowl, ideally sifted to avoid lumps, add a little water at 70-80 °C, never boiling, then whisk briskly in a zigzag with a bamboo whisk, the chasen, until a fine foam forms. Water that is too hot brings out bitterness; gentler water gives a rounder, vegetal, slightly umami taste.

No chasen at home? A milk frother, a small whisk or even a spoon will do; the foam will simply be less fine. For a matcha latte, whisk the powder in a little hot water, then top up with hot or cold milk, dairy or plant-based. In the kitchen, one spoonful is enough to give a cake, shortbread or a cream a bright green colour.

Matcha dislikes air, heat and light: once the pouch is open, it gradually loses its colour and aroma. Close the zip carefully after each use and keep it in a cool, dry place away from light; that is also why it is best to choose a size that suits how much you drink. Like all tea, matcha naturally contains caffeine: the brand advises against it for children, teenagers and pregnant or breastfeeding women.

What is the difference between matcha and green tea?

Both come from the same plant. Classic green tea is steeped and its leaves removed; matcha is a shaded, ground leaf that you whisk and drink entirely. Its taste is more intense, both vegetal and umami.

Which size of matcha should I choose?

For a first try, the 50 g pouch lets you taste it before the powder loses its freshness. If you drink it every day, the 150 g is the most practical; the 400 g suits keen fans and baking.

Does matcha contain theine?

Yes: theine and caffeine are the same molecule. The Bioptimal matcha label states 1.2 g of caffeine per 100 g of powder. If you are sensitive to it, avoid drinking it late in the day.

Where can I buy matcha in Paris?

At Herba Barona, 10 rue Théophile Roussel, Paris 12e, Tuesday to Saturday from 9:30 am to 6:30 pm, near Ledru-Rollin and Bastille metro stations. You can also order online and collect in store or have it delivered within France.