Find 3 exceptional Matchas in their airtight jar.

?Organic Matcha Yume (40g box):  This organic Matcha green tea from a spring harvest comes from Kirishima, in Kagoshima Prefecture, on Japan’s southernmost main island, Kyushu.
Before emulsifying, the fine powder reveals notes of milk chocolate.

?Matcha Uji (40g box):  It is produced near Kyoto (the ancient capital of Japan) in the mythical region of Uji, and more precisely in Ujitawara, the birthplace of Nagatani Soen, inventor of the Sencha style.
Its fresh and tasty emulsion offers a velvety texture as well as a slightly bitter and sweet flavor with notes of fatty grass and snow peas.
A touch of iodine tops it all off, gently tickling the palate.

?Matcha Fuka Midori (20g box):  Composed of three cultivars (Gokou, Yabukita, Sayamakaori), it gives the emulsion a gourmet character with its notes of cocoa and almond milk.
On the palate, the attack is soft and creamy, supported by its accents of green vegetables and chlorophyll, followed by a finish subtly evoking the taste of sunflower seeds.
Dense and supported by a slight astringency, this elegant Matcha is sure to please!

For freshness, consume Matcha within 6 months of opening and store in a cool place.

Preparation of traditional Matcha

• Sift the desired amount of Matcha using a fine sieve.^*
• Warm up the (bowl) with hot water.
• Discard the water and then wipe the bowl with a clean cloth.
• Depending on the desired intensity, put between 1 and 2  g (1/2 to 1 tsp) of Matcha in the center of the bowl.
• Carefully pour in 65 has 100  ml of water to 75°C on tea.
• Whisk vigorously with a (Matcha whisk) for about 30 seconds until a smooth foam forms.
• Taste.

^*Optional. Matcha powder keeps best when refrigerated and sifting it will make the foam