Tea preparation

What is matcha tea and how to prepare it?

Publish on 09.12.2025 by Gaia Gardens

Matcha is a precious green tea made from a tea called Tencha. Only the soft part of the leaf is kept and ground to a powder using a stone grinder.

Because the leaves have been protected from the sun, the powder is an intense green color, and its high amino acid content gives it a very mild, flavourful aroma.

Traditionally prepared in the Chanoyu tea ceremony, the smooth liquor of this green tea is a real concentrate of benefits for body and mind.

How to prepare matcha?

Preparing traditional matcha requires a little equipment and skill. But don't worry, it can be learned very quickly.

What you need to prepare matcha tea

Your matcha
A chasen: the famous bamboo whisk
A chawan: a large bowl for preparing matcha tea
A cha-shaku: a matcha measuring spoon
And, last but mot least: a sieve to prevent lumps during preparation

Steps in preparing matcha

Step 1

Moisten the chasen with hot water to soften it. This is an important step, as the pistils of the matcha whisk are fragile when dry. Before you start, also check that all the pistils are intact, to avoid small pieces of bamboo ending up in the infusion.

Step 2

Using the cha-shaku, the traditional bamboo spoon that serves as a measuring device, put two doses of matcha (about 2 g) or the equivalent of 1 teaspoon into your matcha bowl.

Step 3

Pour in around 80 ml of water at 75°C and start beating slowly, loosening the powder from the bottom. Then beat vigorously, making "M" shapes with your wrist, in a light, supple manner, to froth the mixture.

Step 4

When the foam is dense, slow down the movement by raising the whisk to the surface to chase away any remaining bubbles, then stop the movement in the center of the bowl by gracefully raising your wrist to take the whisk out vertically. Now you can enjoy your matcha. For purists, this tasting is traditionally done in three sips!

History and origins of matcha

Originating in China, where it seems to have been used during the Song dynasty (960-1279), Matcha 抹茶 green tea was imported to Japan in 1191 by the monk Eisai.

Neglected in China, it became popular in Japan when it found its way into the rituals of Buddhist monks as a meditation beverage. During tea ceremonies established according to the principles of Sen No Rikyu, he passed on matcha to his pupils as the drink indicated for Cha-no-yu ceremonies. In the 16ᵉ century, the idea spread that more people could find peace and inner calm through the tea ceremony: matcha became popular.

Ripening just before harvest in the dark. The youngest, most tender leaves (Tencha) are reduced to a fine powder under the rotation of stone millstones. Then precise preparation with a bamboo whisk, the Chasen. Everything comes together to turn this emerald powder of absolute finesse into a truly singular product.

The intensity of the liqueur can be modulated by changing the amount of tea powder removed.

To preserve its full flavor and freshness, we recommend storing in the refrigerator after first use.

The benefits of matcha tea

Because the leaves of the tea plants have been protected from the sun and their chlorophyll content has increased, this tea powder is distinguished not only by its beautiful, luminous green color, but also by its high amino acid content, which gives it a very mild, flavorful aroma.

Its bright jade-green frothy cup is surprising the first time you try it, but this sweet, mild, light, fruity, fresh tea with its intense aroma is so original that you'll keep coming back for more!

The smooth liquor of this green tea is a real concentrate of benefits for body and mind. Matcha was originally enjoyed by the upper classes of Japanese society, including the samurai, who found it an invaluable aid to concentration and relaxation.

Matcha: to drink and eat

Powdered tea has many uses, as it can be consumed as tea or as an ingredient in recipes or cocktails.

Powdered teas are increasingly popular with chefs, pastry chefs, and baristas for the taste and color they add to a dish in the blink of an eye.

Matcha, appreciated for its invigorating and tonic properties, has become the third most popular flavor after chocolate and vanilla. It is a highly original ingredient that can be used to make delicious ice cream, noodles, pasta, cat's tongue cookies, cakes, financiers, dessert creams, and more. It has become an ingredient in its own right in many recipes. It is used both as a natural coloring agent and as an ingredient that pleasantly flavors recipes with its green hue and the freshness typical of green tea.

Alongside our traditional matcha teas, which range from matcha for cooking to prestigious ceremonial teas, we offer Matcha Yuzu and Hojicha powder, which allow you to experiment with new flavors while retaining the charm of whipped tea and its preparation.

Its Yuzu-flavored version, a citrus fruit particularly prized in Japanese cuisine, brings extra freshness to a recipe and pleasant fruity notes accompanied by a hint of bitterness.

Our hojicha for cooking allows you to explore a different world of flavors, between sweetness and warmth. Added to milk foam, it can be used to make a stunning cappuccino with irresistible notes of hazelnut and toast. In pastries, pancake batter, or any other gourmet preparation, this green tea, which is very popular in Japan, brings the charm of its particularly warm, rich roasted flavors and its pretty hazelnut color.

With a touch of inventiveness and originality, these powdered teas with their intense, flavorful, and "contagious" aromas offer a multitude of possibilities.

In addition to traditional tea in a teapot, this is a new way to enjoy our favorite drink and incorporate it into our daily lives...

For use in cooking, you can simply sprinkle a few tablespoons of these powdered teas over your pasta, cakes, or other delicacies, depending on the desired intensity of flavor.

Matcha latte: the "cappuccino" for tea lovers

Matcha latte, as its name suggests, is a drink that mainly combines matcha powder with milk and can be enjoyed hot or cold. In recent years, this original and tasty matcha has gained popularity thanks to its image as a healthy drink renowned for being rich in antioxidants. Considered an alternative to coffee, matcha latte is attracting more and more people looking for well-being and new flavors.

Our Matcha Latte, a drink that fits your dietary habits!

Unlike most matcha lattes, which contain milk powder that may not always be suitable for your diet, our recipe lets you choose the type of milk you want to use. It contains high-quality matcha green tea powder obtained through traditional stone grinding, pectin (20%) for an extremely creamy texture, and cane sugar for a delicious taste. All these organic ingredients, combined with the plant-based or animal milk of your choice, will allow you to create a matcha latte that is truly to your taste.

Tips for preparing our matcha latte:

Hot:

Mix 1 tablespoon of Matcha Latte with 50ml of hot water at 80°C in a shaker, with an electric frother, or in a blender. Add 250ml of hot milk of your choice. Mix again. It's ready!

Iced:

Mix 1 tablespoon of Matcha Latte with 50ml of hot water at 80°C in a shaker, with an electric frother or in a blender. Pour into a glass filled with ice cubes. Add 200ml of cold milk, stir and enjoy! You can also put the mixture in a blender to obtain a nice milk foam.

Variation for these two recipes, depending on your taste: you can use only milk for an even creamier and more flavorful result.

Matcha Smoothie:

Fill a 250 ml beaker with ice cubes. Add vanilla soy milk (or other milk: cow's milk, rice milk, oat milk, etc.). Pour everything into a blender. Add 2 tablespoons of Matcha Latte, blend for 30 seconds, and enjoy this fresh, sweet tastein a cloud ofcreaminess!