Japanese matcha powder

From a shaded leaf to a bright green powder

It begins with a tea bush in Japan. In winter it rests. In spring it grows its first young leaves, soft and pale green.

For the last weeks before the harvest, the bushes are covered with shade cloths. With less light, the leaves turn a deeper green and keep more of their sweetness. That is where the smooth, rich taste of matcha comes from.

After the harvest, the leaves are steamed within hours, so they keep their colour. They are dried, the stems and veins are removed, and what remains is ground into a powder so fine it feels like silk.

With other green tea you steep the leaves and throw them away. Matcha you whisk into water and drink completely: the whole leaf. That is why the colour is so bright and the taste so full.

Our matcha is imported into the Netherlands and distributed by Sucre & Co, the company Hito Matcha is part of. It meets European food legislation, and every batch comes with the required certificates.

How to use it

1. A bowl of matcha: 2 grams of matcha with 70 ml of water at 70 to 80 °C, whisked until frothy.
2. Matcha latte: whisk 2 grams of matcha with 30 ml of hot water, then add 150 to 200 ml of warm or cold milk.
3. Baking: sift the matcha into your dry ingredients so it spreads evenly.

How much matcha do I use per cup?

About 2 grams for 70 ml of water. Use a little more for a stronger bowl.

Why shouldn't the water be boiling?

Boiling water makes matcha taste bitter. Water between 70 and 80 °C keeps it smooth and fresh.

Does matcha contain caffeine?

Yes. Matcha is made from tea leaves, so it contains caffeine, just like other green tea.

Where can I buy Hito matcha powder?

At shops, cafes and online stores that stock Hito Matcha. See where to buy.