Matcha

Matcha

What it is

The bushes are shaded for three weeks before harvest, which forces them to make more chlorophyll and more theanine — that is where the colour and the savoury depth come from. The leaves are then stone-ground, a kilo taking about an hour.

In the kitchen

Never use boiling water — 70 to 80°C at most. Boiling water makes it aggressively bitter within seconds.

Goes with

White chocolate Cream Adzuki bean White sugar Sesame Vanilla Lemon Rice

Same species

Assam tea Ceylon tea Da Hong Pao Darjeeling tea Earl Grey Genmaicha

Also used with

Black sesame paste Brown rice syrup Hoshigaki Kuzu Methylcellulose F50 (HPMC) Phycocyanin

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