Matcha Seian
Matcha Seian

Matcha Seian

Green tea, Japan

Matcha is a green tea from Japan that has been reduced to a fine powder by passing through a stone millstone. It is traditionally served during the tea ceremony, the cha no yu, whipped with a bamboo whisk in a bowl. There are several qualities depending on its use: the soft and velvety ceremonial matcha which will be delicious prepared whipped, and the full-bodied culinary matcha, ideal for lattes and cooking.

Matcha Seian is a ceremonial tea, it comes from the prefecture of Kyoto, and more precisely from Uji. It is a blend of 3 cultivars Saemidori, Samidori and Gokou elaborated by Mr. Nakanishi. I selected it for its balance, its length in mouth all in velvety with umami and a green vegetable sensation then slightly chestnut in the aftertaste, all in softness.

Preservation: once opened, put it in the refrigerator well closed so that it keeps its freshness and its beautiful soft green color.

Regular price26,00 €

Matcha & Yuzu Cake

What you need for a cake tin

  • 10g of Cooking Matcha Bio
  • 2 eggs
  • 1dl of "neutral" oil
  • 1dl of whole milk
  • 1 half packet of baking powder
  • 150g of powdered sugar
  • 200g of flour
  • 1 pinch of salt
  • 1 bag of candied yuzu or the zest of 1 yuzu


  1. Preheat the oven T7 (200°C).
  2. Separate the egg whites from the yolks. Whip the yolks with the oil then the milk then the sugar.
  3. Mix the flour with the sifted Cooking Matcha Bio and the yeast. Add this mixture to the previous one. Add the candied yuzu peels.
  4. Beat the egg whites until stiff with a pinch of salt and gently fold them into the mixture.
  5. Bake at T6 (180°C) for about 30 minutes. You can cover with a sheet of aluminum foil halfway through cooking to keep the beautiful green color on the crust. Then leave to rest in the hot oven for about 20 minutes.

Sommelier's advice

Serve with a warm Sencha Zairai green tea or a fresh Sencha & Yuzu green tea.

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