Matcha tea leaves are very rich in active antioxidants. They are harvested by hand, in the Nishio region of Japan, in May and June.
The leaves are then steamed for a few seconds to set their properties.
Later, the main veins of the leaves will be removed using an artisanal machine to keep only the heart of the leaf; is the richest part, where all the antioxidant benefits are found.
Finally, after being carefully dried, the leaves are ground between two granite millstones to obtain a green powder. The latter is 100% natural, rich in flavors, with a very discreet bitterness.
Pour 70mL of water at 70-75° over 1 gram of matcha tea (i.e. one level teaspoon).
Mix with a whip, or with an electric sparkling wine.
MATCHA TEA CEREMONY
YOUR BEAUTY ROUTINE
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