M'atelier matcha

The quiet art
of matcha.

Ceremonial grade matcha in a 40 g tin. One ingredient, about 20 bowls, and a ritual that takes a minute.

Ceremonial grade matcha · 40 g tin

One ingredient.
A daily ritual.

Finely ground green tea for the traditional whisked bowl, and just as good in a hot or iced latte. No flavourings, no colourings, no additives.

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M'atelier matcha tin beside a spray of bright green matcha powder

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1ingredient: Matcha, powdered green tea. That is the whole list.
40 gper tin: About 20 servings of 2 g each.
2 gper serving: One teaspoon, whisked into 60–70 ml of water.
80 °Cwater: Hot, but never straight off the boil.

A bamboo scoop of matcha held over an open M'atelier tin

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Pureté

Matcha, and nothing else.

Open the tin and you find one thing: ceremonial grade matcha, ground to a fine, bright green powder. We add no flavourings, no colourings and no additives, so every cup is tea and only tea.

On the label40 g

Name: Matcha – powdered green tea
Ingredients: Matcha (100%)
Grade: Ceremonial
Storage: Cool, dry and dark

Artisanal

Whisk it the traditional way.

A bowl of matcha takes about a minute. You need a wide bowl, a bamboo whisk (chasen) and water that has cooled a little after boiling.

A bowl of freshly whisked matcha next to a bamboo whisk and an M'atelier tin

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01Measure
Sift 1–2 g of matcha, about one teaspoon, into the bowl.
02Pour
Add 60–70 ml of water at about 80 °C. Boiling water makes matcha bitter, so let the kettle rest for a few minutes.
03Whisk
Whisk quickly in a zig-zag for 15–20 seconds, until a fine foam covers the surface. Drink it straight from the bowl.

Ritual studio

Build your bowl.

Choose a drink to get the exact measures, then let the circle pace your whisking.

Drink Usucha thinKoicha thickLatte hotLatte iced

Matcha: 2g
Water: 70ml
Temp: 80°C
Milk: 0ml
Whisk: 20s

Cups a day 1

One 40 g tin makes about 20 bowls. At 1 a day, it lasts about 20 days.

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20seconds

Whisk fast in a zig-zag until a fine foam covers the bowl.

Origins

A ritual eight centuries in the making.

Long before it was a café favourite, matcha was a ritual. This is how the whisked bowl travelled from monasteries and tea gardens to kitchens around the world.

1191
Powdered tea crosses the sea
The monk Eisai returns to Japan from Song-dynasty China with tea seeds and the custom of whisking powdered tea in a bowl.
1500s
Shade over the fields
Tea growers in Uji begin covering their bushes in the weeks before harvest. The shaded leaves turn a deeper green, and ground fine they become matcha.
1580s
The bowl becomes a ceremony
Tea master Sen no Rikyū shapes the way of tea around simplicity: one bowl, one whisk, a quiet room.
Today
The ritual travels
M'atelier brings ceremonial grade matcha to kitchens across Europe, in a tin you can whisk from in a minute.

Rows of tea bushes beneath snow-capped Mount Fuji — Tea fields beneath Mount Fuji

Young tea bushes growing under black shade cloth — Bushes under shade covers before harvest

A person in a straw hat picking between rows of tea bushes — Picking by hand between the rows

A wooden farmhouse beside a hillside of tea bushes — A farmhouse beside the tea fields

A granite stone mill with tea leaf on top and green powder below — Leaf ground in a granite stone mill

Close-up of fine green matcha powder — Matcha powder, up close

Close-up of the fine foam on a whisked bowl of matcha — The foam of a freshly whisked bowl

Curving rows of bright green tea bushes on a hillside — Rows of tea bushes on a hillside

Hot or iced

The latte, your way.

Start with a small, strong bowl of matcha, then let milk do the rest. Dairy, oat or almond all work.

Iced

Whisk 2 g of matcha with 40 ml of water at 80 °C. Fill a glass with ice and 150 ml of cold milk, then pour the matcha over the top.

Hot

Whisk 2 g of matcha with 40 ml of water at 80 °C. Top up with 150 ml of steamed milk and sweeten if you like.

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Whisked matcha poured over ice and milk in a glass, M'atelier tins behind

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A stream of matcha poured into a glass of milk

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Qualité

Sealed in a tin. Ready to give.

Each 40 g tin comes in an illustrated box, so it looks as good on a gift table as it does on your kitchen shelf. After opening, close the lid tightly and keep the tin somewhere cool, dry and dark.