FAQ
Frequently Asked Questions
Everything you need to know about our matchas, preparation, and your order.
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Ceremonial grade is the highest quality level of matcha. Unlike culinary grade used in cooking, it is made only from the young leaves at the top of the tea plant, harvested in spring.
The result: zero bitterness, ultra-fine texture, natural sweetness. This is the matcha that Japanese tea masters use for traditional ceremonies.
Matcha's bitterness usually comes from three things: poor quality, water that's too hot, or too much powder.
Seika is shade-grown for 4 weeks before harvesting. This technique concentrates L-Theanine, a naturally sweet amino acid, and reduces tannins responsible for bitterness.
Supermarket matchas:
- Culinary grade, lower leaves, inferior quality
- Mass-produced, often oxidized
- Vague origin, blend from several regions
Our matchas:
- Ceremonial grade, young top leaves
- Hand-harvested once a year in Uji
- Freshly ground with granite millstones
- Unique and traceable origin
It's like comparing a capsule coffee to a freshly roasted specialty coffee. The product bears the same name, but it's not the same thing.
Our matchas come from Uji, a small region near Kyoto in Japan. It's the birthplace of matcha for over 800 years.
Our producer cultivates tea using ancestral methods: shading for 4 weeks, manual harvesting in spring, stone grinding. Zero mass production.
Approximately 25 to 35mg of caffeine per gram:
- 1g = approximately 25 to 35mg, equivalent to a light espresso
- 2g = approximately 50 to 70mg, equivalent to a classic coffee
But here's the difference: matcha also contains L-Theanine, which slows down caffeine absorption.
Traditional method:
- Sift 1 to 2g into a bowl
- Add 60 to 80ml of hot water at 70-80°C, not boiling
- Whisk quickly in a W motion for 15 to 20 seconds
- Enjoy when a light foam forms
Matcha latte:
- Whisk 1 to 2g with a little hot water
- Add your favorite hot or cold milk
- Optional: a drizzle of honey or agave syrup
No, it's not mandatory. The bamboo whisk (chasen) gives the best result, but you can also use an electric frother.
The important thing is to dissolve the powder well to avoid lumps.
Yes, absolutely. Our matcha pairs perfectly with oat milk (our favorite for its creamy texture), almond milk, coconut milk, soy milk, or cow's milk.
Hot or iced, with or without sugar. It's up to you to customize your ritual.
- Unopened pouch: 12 to 18 months
- Opened pouch: 2 to 3 months for optimal freshness
Keep the pouch tightly closed, store in the refrigerator, and avoid humidity. Matcha oxidizes over time — in the fridge, it retains all its properties longer.
If you want stable energy for 4 to 6 hours, clear focus without nervousness, no mid-morning crash, 137x more antioxidants than green tea, and zero digestive acidity, then yes.
Coffee gives you a brutal peak followed by a crash. Matcha gives you progressive and stable energy.
Days 1 to 3: You feel a different kind of energy. Softer, more stable. The mind is clear, the body relaxed.
Weeks 1 to 2: Concentration becomes sharper. You enter a flow state more easily. No more need for a second coffee.
Month 1 and beyond: Matcha becomes part of your ritual. Regular energy, stable mood. Daily stress loses its grip.
Yes, absolutely. Our matcha is 100% plant-based, gluten-free, lactose-free, GMO-free, additive-free, and with no added sugar.
Our producer in Uji cultivates traditionally, without aggressive pesticides.