Recipes, techniques and tips
Recipes, techniques, storage and buying tips: everything we share to help you enjoy Japanese matcha, from the traditional bowl to an iced glass on a summer afternoon on the Croisette.
Matcha and red kuri squash, an autumn pairing
Samhain, Halloween, Obon and tsukimi: autumn festivals in Europe and Japan, and why red kuri squash goes so well with matcha.
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Pumpkin matcha latte
Spiced squash purée, milk foam and matcha poured in last: the step-by-step recipe, in photos and videos.
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Usucha
Traditional matcha, whisked with bamboo into a fine foam.
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Matcha latte
Whisked matcha topped with warm, frothy milk and a heart drawn on top.
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Iced matcha
Ice, cold milk and matcha: the recipe for summer afternoons.
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Ceremonial, premium or culinary matcha?
What these words really mean, and the criteria that matter for each use.
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How to store matcha
Air, light, moisture: simple habits to keep its colour and flavour.
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How to make usucha
The ratio, the water temperature and the whisking technique, step by step.
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