PREMIUM PACK - Whisk + Spoon + Insulated cup + 6x 30g sachets

Matcha is appreciated for its many benefits sought by consumers. It provides long-lasting energy without nervousness , improves concentration thanks to its high L-theanine content, and boosts cognitive performance . Rich in powerful antioxidants such as catechins, it helps protect cells against aging. Matcha powder also stimulates metabolism, thus promoting weight loss , and strengthens the immune system thanks to its concentration of vitamins. It is a natural ally for relaxation, while supporting heart health and digestion .

• Drink: pure matcha with water, matcha latte, iced matcha, smoothie.
• Culinary: pastries, ice cream and sorbet, chocolate, biscuits, crème brûlée, panna cotta, tart, yogurt.
• Skin and hair care (only Matcha Premium Cérémonie nature): face mask, scrub, shampoo and hair care.

The preparation of a Traditional Matcha follows precise steps, respecting the ancestral Japanese art of the tea ceremony.

Ingredients and materials:

- Large bowl for whisking matcha
- Bamboo whisk (chasen)-
- Bamboo measuring spoon (chashaku)
- Hot water (simmering, between 70°C and 80°C)
- Matcha Premium Ceremony

Preparation steps:

1. Heat the bowl (optional but recommended)
Before you begin, pour hot water into the matcha bowl to warm it up. This helps maintain the right temperature of the tea. Pour out the water and dry the bowl with a clean cloth.

2. Measure the matcha
Use about 1-2 chashaku scoops (or 1 teaspoon) of matcha powder. You can sift the powder before adding it to the bowl for an even smoother mixture.

3. Add hot water
Add about 60 to 80 ml of hot water (between 70°C and 80°C) to the bowl. The amount of water can vary depending on the desired thickness of the tea:

Usucha (light matcha): 1 to 2 chashaku spoons or 1 teaspoon of matcha for 60-80 ml of water.
Koicha (thick matcha): More powder (2-3 teaspoons) with less water (40-50 ml).

4. Whisk the matcha
Use the bamboo whisk (chasen) to mix the powder and water. Hold the whisk with a light hand and start whisking vigorously, forming an "M" or "W" shape with your movement. Continue until you get a fine, homogeneous foam on the surface.

Usucha : The mixture should have a light texture, with a thin layer of foam.
Koicha : No foam, but a thicker, almost creamy texture.

5. Taste
Once the matcha is well whisked, it is ready to be consumed. Hold the bowl with both hands and savor slowly in several sips.

Additional tips:
Use good quality water so that the taste of the matcha is not altered.
Water temperature is essential: water that is too hot can make the matcha bitter.
Take the time to whisk well to obtain a perfect texture, especially if you want a very frothy usucha.

This simple, yet precise ritual allows you to get the most out of the aromas and benefits of matcha.

Ingredients and materials:
- 1 to 2 chashaku spoons of Matcha
- 60 ml of hot water (between 70 and 80°C, slightly simmering)
- 200 ml of milk (vegetable or animal according to your preference)
- 1 teaspoon of honey or agave syrup (optional)

Preparation steps:

1. To make the matcha : Sift the matcha powder directly into a bowl to remove any lumps. Add the hot water, then, using a chasen whisk, beat vigorously in an “M” or “W” shaped motion until the mixture is smooth and slightly frothy.
2. Heating the milk: Heat the milk in a small saucepan. If you want a creamier texture, use a milk frother to create a nice foam.
3. Assembly: In a cup, pour the hot, frothy milk, then gently add the beaten matcha. Mix gently to combine the two preparations well.
4. Tasting: If desired, add a touch of sweetness with honey or agave syrup. Serve immediately and enjoy this delicious matcha latte.

To preserve the quality and extend the life of your matcha whisk (chasen) and measuring spoon (chashaku), follow these simple recommendations :

Matcha Whisk (Chasen) Maintenance :

• Before use: Dip the whisk in hot water for a few minutes to soften the strands, making them less prone to breakage.
• After use: Rinse the whisk with warm, soap-free water to prevent matcha powder from building up on the bristles.
• Drying: Let the chasen dry upside down, in the open air, to avoid humidity which could damage the bamboo.
• Storage: Store the chasen in a dry place away from direct light to protect its shape and durability.

Maintenance of the Matcha Spoon (chashaku) :

• Cleaning: After each use, carefully wipe the spoon with a dry cloth or paper towel to preserve the bamboo. Water and detergents should be avoided.
• Storage: Store the spatula in a cool, dry place, away from moisture and light, to maintain its integrity and natural shape.

Matcha Premium Ceremony: 100% premium Matcha of ceremonial quality.

Matcha Chocolate: Premium ceremonial quality matcha, natural cocoa flavor produced in France (Grasse).

Matcha Vanilla: Premium ceremonial quality matcha, natural vanilla flavor produced in France (Grasse).

Strawberry Matcha: Premium ceremonial quality matcha, natural strawberry flavor produced in France (Grasse).

Matcha Peach: Premium ceremonial quality matcha, natural peach flavor produced in France (Grasse).

Matcha Mint: Premium matcha of ceremonial quality and natural mint flavor produced in France (Grasse).

Whisk (chasen) and Spoon (chashaku): 100% bamboo.

Insulated mug: stainless steel (dishwasher safe but not microwave safe)

Close the bag tightly, keep out of reach of sunlight, at room temperature in a dry and cool place.

Free delivery to a relay point anywhere in France from €35 (delivery 3 to 5 working days).

Delivery to a relay point for any order under €35, delivery costs are €3.90 .

Home delivery by mail, colissimo or UPS (delivery between 2 to 4 working days): €4.50 .

24-hour Chronopost home delivery for all orders placed before 11 a.m.: €14.90 .

For any questions, do not hesitate to contact us by email at the following address: contact@aromamatcha.fr