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Arlette Rohmer, fondatrice des Jardins de Gaïa

How to make Matcha!

Matcha is a precious green tea made from a shade-grown tea called Tencha. Only the tender part of the leaf is used and is ground to a powder with a millstone.

Because the leaves have been protected from the sun, this tea powder is distinctive for its beautiful deep green colour and its high levels of amino acids which give it a very sweet and tasty flavour. Traditionally used in the tea ceremony (Chanoyu), the creamy liquor of this green tea is a real concentration of benefits for body and mind.

Crisp and invigorating, matcha can also be used as a very original ingredient for making delicious cocktails, savoury dishes and unusual cakes.

To preserve the flavour, it is best to keep it in the refrigerator once opened.

To prepare matcha:

➥ Moisten the chasen to soften it. Pour hot water into a matcha bowl and discard the water.

➥ With a cha-shaku, put in two measures of matcha (about 2 g), or the equivalent of 1 teaspoon.

➥ Pour in the water, heated to 80 °C, and start beating very slowly, loosening the powder from the bottom. Then beat vigorously in an « M » shape without touching the bottom to make the infusion foam.

➥ When you have a thick foam, finish by beating gently to make it as fine and smooth as possible. Be sure to keep the elbow and the wrist very flexible: the movement should come from the shoulder.


Écrit par Les Jardins de Gaïa

Pionniers sur le marché des thés et tisanes bio et équitables, Les Jardins de Gaïa proposent, depuis 1994, des grands crus nature, des classiques et des créations maison originales. Privilégiant les petits producteurs et les récoltes manuelles, ils ont développé au fil des années une gamme généreuse et variée de thés, rooibos et tisanes aux qualités gustatives reconnues, ainsi qu’une gamme d’épices bio et prémiums proposée sous la marque Terra Madre. Tel un jardin épanoui, la force des Jardins de Gaïa tient dans la diversité des terroirs et l’engagement des hommes qui la travaillent…

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