🌿 The story of our matcha: from the hills of Kyushu to your cup
Each bowl of Mademoiselle Matcha is an invitation to slow down 💭.
Behind this vibrant green powder lies a world of patience, attentive hands, and bountiful land. 🌎
🌸 Kyushu, an island nourished by volcanoes and mists.
In southern Japan, the island of Kyushu unfolds its volcanic hills and humid valleys 🌋.
The sea surrounds its lands, the wind brings salty air, the rain nourishes the mineral-rich soils.
This mild, subtropical climate gives matcha a round, silky and slightly umami flavor, almost without bitterness 🍃.
👩🌾 Organic farms, united by respect for the land.
Our matcha comes from Japan's largest network of organic matcha producers.
a collective of more than 200 small family farms on the island of Kyushu.
Here, culture is often the work of women, mothers and grandmothers 🌱,
whose hands know every leaf and every gesture.
Choosing organic means protecting their health as much as our own 💚.
No pesticides, no chemical fertilizers: just earth, water, sun and time.
🍃 One single harvest, the promise of the best.
While the majority of Japanese producers practice 2 to 3 harvests per year with chemical inputs,
Our farms choose a single harvest in the spring 🌞.
This unique harvest concentrates the essence of tea:
The first, most tender leaves are protected from the sun for several weeks. They absorb:
- 🌿 L-theanine – to soothe and clarify the mind,
- 💪 Catechins – powerful antioxidants,
- ✨Chlorophyll – detoxifying and revitalizing.
The result: a bright green matcha, smooth on the palate and rich in nutrients. 🍵
🌏 A rare treasure that crosses oceans
In Japan, 98% of matcha is still consumed locally.
Only 2% travel to the rest of the world.
and among them, certified organic matcha is a true gem 🌟.
Each gram of Mademoiselle Matcha is therefore a precious gift that crosses the seas to reach you.
🔄 From field to bowl: an artisan's ritual
1. Shade – The tea plants are covered for several weeks to protect the young leaves and develop their umami 🌱.
2. Hand harvesting – The pickers choose the most tender leaves one by one ✋.
3. Steam – A gentle steam treatment stops oxidation and preserves the emerald color 💨.
4. Drying & trimming, The leaves become tencha, stripped of their stems and veins 🍂.
5. Stone grinding – The tencha is slowly ground on traditional granite grinding wheels ⏳. ➜ A single grinding wheel produces barely 40g of matcha per hour, guaranteeing an ultra-fine powder.
6. Selection of the cellar master – An expert blends the batches to balance sweetness, umami and liveliness 🌸.
💖 A moment of beauty and presence
Each cup of Mademoiselle Matcha bears the mark of these patient hands, of these women who pick at the dawn, of this volcanic island that offers its fertility and its mist 🌿.
Drinking this matcha is to honor a circle of care: the earth, those who cultivate it, and your own body.
