The name of this Matcha « Shiro »,means « white » in Japanese. This is a grade that refers to the high quality of the tea.
Matcha Shiro is produced in Japan, in the Shizuoka prefecture, from the Saemidori tea cultivar best known for producing shade-grown teas, which are made by covering the tea plants with straw or stretched canvas three weeks before harvest. Deprived of light, the tea leaves develop fewer tannins, making for a richly creamy texture.
A rare and precious grand cru used in the Cha No Yu ceremony (Japanese tea ceremony). Rich and complex, this Matcha is also ideal for tasting purposes.
The Matcha :
In the 12th century, the Buddhist monk, Eisai, returned from China with tea plant seeds which were then planted in different locations throughout the Japanese archipelago. At this time, the custom was to prepare the drink by grinding the tea to a fine powder, and then beats the mixture in a bowl. Only indulged in by the highest stratum of society for a long time, tea gained in popularity and is currently a central part in the Japanese Zen philosophy and aesthetic, thanks to the Cha No Yu ceremony.
In Japan, a distinction is made between shaded teas and light teas. Like Gyokuro and Kabuse Cha, Matcha is produced using tea plants that have been shaded from the sun before harvesting. For three weeks, the plants are increasingly shaded from the light, thereby encouraging the development of amino acids and enhancing the Umami flavour (the fifth flavour). Rich in amino acids and polyphenols, this tea is particularly renowned for its health benefits.
Matcha is a green tea made from leaves (Tencha) which are ground to obtain a very fine powder.
Preparation advice:To avoid affecting the quality of this fragile tea, store in the fridge once open.
- Shizuoka, Japan
- Tea colour:
- green tea
- Appearance: leaves finely ground into powder
- Colours: vivid green
- Scents: very grassy
- Colour: jade green foam
- Texture: very creamy
- Taste: umami
- Flavours: intense grassy notes, nutty undertones
- Aromatic profile and length in the mouth: the strong grassy and fruity flavour notes areconveyed by a particularly rich, creamy texture
Suggestion of preparation
Preparing Matcha :
Matcha differs from all other teas given that as its leaves have been turned into a very fine powder. As such, this green tea is beaten rather than infused. It is prepared using a whisk, a bowl and a spatula. Powerful and invigorating, Matcha should be drunk immediately in order to enjoy its complexity to the full.
- Pre-heat the bowl by filling one third of it with hot water and then dip the strands of the whisk into the bowl to soften them. Remove the water and dry the bowl using a cloth.
- Pour two spatulas (or one teaspoon) of Palais des Thés Matcha into the bowl.
- Add 2.5 fl. oz. of water, heated to 170 °F, to the powder.
- Holding the bowl in one hand, whisk the tea briskly (forming a “w”) to obtain an attractive froth. Then taste.
In addition to the Cha No Yu ceremony and tasting, Matcha can also be used in cooking, in particular in pastry-making to produce wagashi (traditional Japanese cakes). For this purpose, use Matcha for cooking.
Grands Crus: savour the exceptional
Rare and ephemeral, teas identified as Grands Crus by Palais des Thés are the result of alchemy between a tea plant variety, its terroir and the talent of an artisan grower. Meticulously plucked, processed and sourced in the most respected tea gardens, our Grands Crus unveil unique flavours that reflect the refinement of their origins.