Camellia Sinensis, a Montreal-based tea company, is drawing attention to matcha as interest in this finely milled Japanese green tea continues to rise. Known for its smooth texture and vibrant flavour, matcha is available in two grades: culinary and ceremonial.
Culinary matcha is stronger in taste and pairs well with milk in beverages such as lattes. Ceremonial matcha, considered more delicate, is traditionally prepared with hot water only.
To make a matcha latte, Camellia Sinensis recommends using their Matcha Sora, cultivated by a 16-generation tea-growing family in Uji, Japan. The process starts with placing 2–3 grams in a Chawan bowl, adding a sweetener if desired, and whisking with 50 millilitres of hot water. Milk is then heated and frothed separately before being added to the matcha. For an iced version, use cold frothed milk and pour over ice.
For ceremonial matcha, the method is simpler but requires attention to detail. A small amount of matcha is sifted into a pre-warmed Chawan and whisked with water between 65°C and 75°C. This avoids bitterness and allows the natural character of the tea to come through.
Founded in 1998, Camellia Sinensis operates three boutiques across Montreal and Quebec City and is recognized internationally for its carefully selected teas. Each year, their tasters visit producers around the world to bring back high-quality teas cultivated using ethical farming methods.
Matcha products, teaware, and brewing tools are available through the Camellia Sinensis online store.