The healthiest option for stable energy and lasting focus, without jitters.
The benefits of matcha
Matcha is a functional source of energy, globally recognized for its health benefits.
Matcha is naturally rich in antioxidants, as well as L-theanine, an amino acid unique to green tea. It provides more stable and longer-lasting energy than coffee or energy drinks, without sharp spikes, without nervousness, and without crashes. Matcha therefore supports concentration, mental clarity, and a calm state of alertness.
Because the whole leaf is consumed, the body fully benefits from its nutrients and active plant compounds.
Less acidic than coffee, matcha is often better tolerated digestively, making it a gentler alternative for individuals with digestive sensitivity.
Rich in antioxidants, it also helps support the body against oxidative stress, a factor involved in cellular aging.
Drinking matcha means nourishing both body and mind with clean, controlled, and conscious energy.
The harvest
Green tea leaves are grown in the shade for several weeks before harvest in order to intensify their color, their natural sweetness, and their natural L-theanine content.
Only the finest young shoots are carefully harvested to preserve the delicacy of the aromas and the silky texture of the matcha.
They are then slowly stone-ground according to Japanese traditions, once again preserving the vibrant color, nutrients, and aromas of the matcha.
Preparation method
1. Heat the water between 70 °C and 80 °C. Water that is too hot burns the matcha, increases bitterness, and alters the aromas.
2. For a single cup, sift 2 to 3 g of matcha. Precise dosing allows for a perfect balance of smoothness, flavor, and energy.
3. Add approximately 60 to 80 ml of hot water.
4. Whisk briskly using a wrist motion in an M or W shape, without pressing against the bottom of the bowl, for about 1 minute.The goal is to incorporate air to create a fine, smooth, and even foam, without lumps.
5. Then add a little more hot water, depending on the desired texture.
The matcha should be creamy, velvety, and homogeneous, with a delicate foam on the surface.
6. Pour the matcha into a glass with approximately 180 to 220 ml of any hot plant-based milk.
You can froth the milk prior to create a smooth, creamy foam. The addition of cold cream, flavored syrup, or a touch of sugar can elevate the matcha and enrich the experience.
Matcha is at its peak immediately after preparation, when texture, aromas, and active compounds are fully present.