Matcha – Ceremony and cuisine

Discover matcha, a green tea ground into a fine powder, to choose according to its origin and intended use: pure tasting, lattes, cooking, or baking.

Our selection features Sillage Nippon, a Japanese ceremonial matcha, intended to be enjoyed on its own, and Poudre d’Escale, an organic Chinese matcha for cooking. The origin and preparation instructions are specified on each product page.

For traditional preparation, discover Sillage Nippon. For your culinary creations, discover Poudre d’Escale, suitable for both sweet and savory recipes.

Which matcha to choose?

Not all matchas are created equal. Their quality depends notably on the cultivars used, as well as the cultivation, harvesting, and processing methods employed after picking.

A ceremonial-grade matcha is generally intended to be enjoyed on its own, while other grades are perfectly suited for lattes, pastries, or everyday recipes. Choosing the right matcha is, above all, about finding the one that suits how you enjoy it.

How to prepare matcha?

Unlike other teas, matcha is not steeped: the powder is whisked directly into hot water using a chasen, the traditional bamboo whisk. Water that is too hot can mask its delicate aroma and accentuate its bitterness.

To fully enjoy its qualities, follow the preparation instructions provided on each product page and use an appropriate amount.

To enhance your tasting experience


The success of an infusion sometimes comes down to a few degrees or a few seconds. Discover our guide Tsuru dedicated to water temperature and steeping time to understand how these two parameters transform your cup.