How to Choose a Good Matcha?

Finding the perfect matcha is like trying to recapture a cherished memory. At Rêve Saveur, we have established four criteria for selecting the matchas we offer at our Martigny tea room.

Matcha is not just a green powder — it is shade-grown Japanese green tea (tencha) ground into a fine powder after removing stems and veins. This process preserves the concentration of L-theanine, an amino acid that moderates the effects of caffeine and promotes calm alertness without jitteriness. A cup of matcha contains around 70 mg of caffeine — slightly less than an espresso — but the effect is smoother and longer-lasting.

Matcha grades

Not all matchas are equal, and the difference between grades dramatically changes the tasting experience.

Ceremonial grade

Made from young first-harvest spring leaves (ichibancha), ceremonial grade stands out for its deep emerald colour and pronounced umami flavour with a hint of sweetness. It is best prepared with hot water alone (around 70–80 °C), without milk or sugar, to appreciate its full aromatic complexity.

Latte grade

Designed to be paired with milk or plant-based milks, latte grade has a more robust flavour profile that holds up to dilution. Too intense on its own, it truly shines in a hot matcha latte or an iced matcha lemonade. This is the grade we use for our drinks at Rêve Saveur.

Quality criteria

1. Origin

Choose matcha imported from Japan, particularly from the Uji region, which offers centuries of expertise. China's Zhejiang province also produces excellent matchas, often more affordable.

2. Colour

A bright, vivid green indicates freshness and a spring harvest, rich in flavour. Avoid yellowish or dull powders — a sign of oxidation or poor storage.

3. Aroma

The ideal matcha has a vegetal, fresh and slightly sweet scent. A more pronounced aroma signals higher quality and a richer, more complex flavour.

4. Packaging

Opaque, hermetically sealed containers protect matcha from light and air — its two main enemies.

Our matcha drinks

• Matcha latte — hot or cold
• Strawberry matcha — best served cold
• Mango matcha — best served cold

The perfect preparation

For lump-free matcha, sift the powder before adding liquid. Start with a small amount of hot water — never boiling — and whisk in a W or zigzag motion until you get a fine froth. Water above 85 °C destroys delicate aromas and emphasises bitterness. Use about 2 g (half a teaspoon) per 80 ml of water for a straight matcha, or pour directly over ice and milk for an iced version.

Storage

Keep your matcha in its original sealed packaging, away from light and heat, at room temperature in a dry place. Once opened, consume within 4 to 6 weeks to enjoy the full freshness of the aromas. Avoid the refrigerator — humidity fluctuations degrade the powder faster than ambient warmth.

Want to taste a carefully selected matcha? Find our matcha drinks among our end-of-meal suggestions at Rêve Saveur.