In collaboration with Julien, who specializes in importing exceptional Japanese teas, we offer you a selection of original and very high-quality Japanese teas.

Here we offer you organic ceremonial Ima matcha tea, imported as whole leaves directly from Japan. Each batch is analyzed in an independent laboratory for heavy metals (aluminum, cadmium) and pesticides.

It is then ground in France by Julien, in a workshop just 5 km from ours: it's an ultra-short supply chain. Julien grinds his tea on an authentic Japanese granite millstone 48 hours before delivering it to us, guaranteeing optimal freshness and a complete absence of oxidation.

Commercially produced matcha is industrially ground, but the friction heats the powder, which vaporizes the lighter aromatic compounds and oxidizes the chlorophyll. In contrast, a stone mill works slowly, crushing the leaf without heating it, at a rate of approximately 30 to 40 grams per hour . This slow process preserves the jade-green hue, the fine texture of the powder, and all the aromas of the matcha.

At Julien's, the matcha is ground by hand in numbered micro-batches. Once a batch is gone, it no longer exists.

The result is a matcha of unique freshness (impossible to obtain with commercial products which are ground several years in advance and whose aromas are bland), of an intense jade green color, with a velvety foam, an absolute creaminess, and an umami that persists for a long time.

On the palate it offers an earthy and invigorating attack, followed by a sweet finish reminiscent of vanilla and red fruits.

WHY DOES A MATCHA GROUND IN FRANCE MAKE ALL THE DIFFERENCE?

Matcha is an unstable product, and oxidation begins as soon as the leaves are ground. This alters both the color and the taste of the matcha. Matcha ground in Japan takes several months to reach Europe. Matcha ground in France is in your bowl a few days after grinding, and its properties are therefore preserved.

The result is a matcha of a freshness impossible to achieve otherwise in Europe. Intense jade green color, velvety crema, umami that lingers on the palate.

WHAT IS MATCHA?

Matcha is a powdered green tea. Unlike other teas that are steeped in water, here the entire leaf is ground and consumed. But true matcha is much more than just green tea powder.

THE MAKING OF OUR MATCHA:

This exceptional tea is made in 5 key steps, which take place in 2 different countries to offer you an ultra-fresh and bitterness-free matcha:

IN JAPAN:

- Shade-taking (Ōi) : a few days before harvest, the tea plants are protected from light, which increases chlorophyll production and gives the tea a very intense jade green color.

- Harvesting (Tekisai) : This takes place at the beginning of May and is entirely done by hand. The leaves are also sorted by hand one by one to remove any that are too tough or damaged.

- Steaming (Josei) : This is done within an hour of picking for optimal freshness. The leaves are steamed, which stops their oxidation (unlike other Chinese teas which are roasted). This traditional Japanese method preserves the chlorophyll and the silky texture of the tea.

- Drying (Tencha) : The steamed leaves are dried at a low temperature (<50°C) and then sorted again to retain only the tender part of the leaf. This is the only part permitted for producing matcha. The Tencha is then exported whole to France to preserve all its qualities. Indeed, matcha is an unstable product, and oxidation begins as soon as the leaves are ground. This alters both the color and the taste of the matcha. Matcha ground in Japan takes several weeks to arrive in Europe. Matcha ground in France is in your bowl less than a week after grinding. This is why we offer matcha imported whole from Japan and then ground at the time of your order. The result is a matcha of a freshness impossible to obtain otherwise in Europe, with an intense jade green color, no lumps, and a velvety crema that lingers on the palate.

IN FRANCE :

- Grinding (Ishiusu): In a workshop just a few kilometers from our location, the Tencha is ground on an authentic Japanese Oshima Stoneworks stone mill, the same technology used by Uji producers for generations. Its slow rotation speed prevents overheating, thus preserving the matcha's properties. This Japanese mill has a low yield (30 hours of grinding per kg of tea), compared to other lower-end matchas that are ground with industrial mills that quickly heat and oxidize the tea. The result is an extra-fine powder (10 microns maximum), guaranteeing a lump-free texture and a smooth crema.

Origin: Japan, Wazuka terroir

Certification: organic farming

Manufacturing method: artisanal and manual

Weight: 20 grams (approximately 10 cups)

Quantity per bowl: 2 grams

Water temperature: 60°C

Whisking: 20 seconds

Each batch will be ground 48 hours before it arrives at our workshop, for exceptional quality that cannot be found elsewhere.