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Free shipping on orders over €45
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Green tea powder finely stone-ground. From ritual tasting to culinary creation, discover nunshen’s two organic matchas.
抹茶 — MATCHA
Much more than a drink, a heritage
In Japanese, 抹茶 means “ground tea”. Its particularity: the tea leaf is not infused but reduced to an extremely fine powder, then dispersed in hot water with a bamboo whisk.
Deeply rooted in Japanese culture, matcha accompanied the meditation of monks and the concentration of samurai before battle. At the heart of the Cha no Yu ceremony, it is an invitation to slow down and savour the moment.
Three weeks before harvest, the tea plants are placed in the shade: the leaf then produces more chlorophyll and amino acids — including theanine — for an intense colour and a characteristic umami flavour.
Choosing well
Which one is for you?
For tasting
The Premium n°70
Drink it on its own, whisked with hot or cold water, or as a matcha latte. Finesse, softness and intense colour for a moment’s pause.
For cooking
The Yogashi n°701
Add it to sweet or savoury recipes that require cooking. Power and heat resistance, at the right price.
NUNSHEN SOURCING: From Kagoshima to your bowl
Our two matchas are produced in the Kagoshima region, in the south of Japan, on the island of Kyūshū: selected by Carine Baudry, Director of Sourcing and Creation.
1. Shading
Three weeks in the shade before harvest, to boost chlorophyll and theanine.
2. Steaming
A quick pass through steam fixes the leaf and preserves its colour without oxidation.
3. The stone mill
A slow, meticulous grinding that protects the aromas, colour and fineness of the powder.
Benefits
Vitality in perfect balance
Grown in the shade, matcha concentrates the virtues of the whole green tea leaf.
Serenity
Theanine, an amino acid with relaxing effects, soothes stress and promotes concentration.
Gentle energy
A gradual, lasting boost of vitality, without the nervous spike of coffee.
Antioxidants
Naturally rich in antioxidants, an ally for a healthier everyday life.
Detox & chlorophyll
A high chlorophyll content, for its intense colour and purifying properties.
The ritual
How to prepare your matcha
A few simple gestures for a frothy, velvety bowl.
01
Measure
Scoop 1 to 2 chashaku (≈ 2 g) of matcha using the bamboo spatula.
02
Pour
Add a little water at 80 °C — never boiling — into your Akiko bowl.
03
Whisk
Whisk briskly with the chasen, forming an “M” or a “W”, until a fine froth forms.
04
Enjoy
Savour immediately. For a latte version, top up with frothy hot milk.
The accessories
The equipment for the ritual
The traditional Japanese objects for preparing matcha with precision and elegance.
15,00 €
Begin the ritual
Treat yourself to the art of Japanese matcha
Two organic qualities, their accessories and our recipes: everything to make matcha a moment of your own.
