Our Tips

Chez Maïdo Matcha, on ne choisit pas entre ses enfants. Mais on peut vous aider à trouver celui qui vous correspond le mieux. Vous avez probablement déjà croisé le matcha partout : dans votre feed Instagram, sur les cartes des coffee shops, dans les rayons bio de votre supermarché. Mais depuis quelque temps, un autre thé japonais commence à faire parler de lui : le hojicha. Et la question revient souvent : « C'est quoi la différence, concrètement ? Lequel choisir ? » On vous répond avec honnêteté (et sans jargon inutile). Parce que chez Maïdo, on croit qu'un bon choix, c'est d'abord un choix éclairé. Matcha et hojicha : même plante, deux personnalités Commençons par le commencement. Matcha et hojicha sont tous les deux issus du Camellia sinensis, le théier japonais. Ils font partie de la même grande famille des thés verts. Mais c'est un peu comme deux frères qui auraient grandi dans des environnements très différents : leur caractère n'a rien à voir. Le matcha, c'est l'intensité maîtrisée Le matcha est obtenu à partir de feuilles cultivées à l'ombre pendant plusieurs semaines avant la récolte. Cette technique favorise la chlorophylle et les acides aminés, notamment la fameuse L-théanine. Résultat : un vert éclatant, un goût umami unique, et une énergie douce appréciée dans le monde entier. Chez Maïdo, vous retrouvez nos trois matchas : Mei-san pour la douceur, Daichi-san pour l'intensité, et Kaori-san pour la créativité en cuisine. [cta-produit-2] Le hojicha, c'est la douceur réconfortante Le hojicha suit un chemin très différent. Il est généralement fabriqué à partir de feuilles plus matures ou de tiges, qui sont torréfiées à haute température. C'est cette torréfaction qui change tout : la couleur vire du vert au brun cuivré, les arômes deviennent grillés, noisettés, presque caramélisés. Et surtout, ce processus réduit naturellement la caféine. Cela en fait une boisson particulièrement douce, idéale pour les personnes sensibles aux stimulants ou pour les moments plus calmes de la journée. Chez Maïdo, notre hojicha s'appelle Aki-san, et il est dès maintenant disponible sur notre boutique. Une alternative chaleureuse et gourmande au matcha, sans caféine ou presque, parfaite pour varier les plaisirs.  [cta-produit-3] Parlons bien-être : lequel choisir ? Pour l'énergie et la concentration : avantage matcha Le matcha est naturellement riche en caféine et en L-théanine. Ce duo crée une énergie plus stable que le café, souvent décrite comme une concentration calme et durable. Si vous cherchez un rituel du matin ou un coup de boost sans nervosité excessive, le matcha reste un excellent choix. Pour la douceur et le soir : avantage hojicha Le hojicha contient très peu de caféine, ce qui en fait une boisson idéale en fin de journée. Son goût rond et torréfié rappelle parfois le café, sans les effets stimulants. C'est aussi une excellente option pour celles et ceux qui aiment les saveurs réconfortantes mais souhaitent éviter la caféine. Pour l'estomac sensible : avantage hojicha Grâce à la torréfaction, le hojicha est souvent perçu comme plus doux et plus léger. Beaucoup l'apprécient après les repas ou lorsqu'ils souhaitent une boisson chaude facile à boire. Le face-à-face : matcha vs hojicha Matcha Hojicha Goût Umami, végétal, frais Grillé, noisette, rond Caféine Présente Très faible Moment idéal Matin / journée Après-midi / soirée Effet recherché Énergie & focus Détente & confort Alors, lequel choisir ? Choisissez le matcha si vous recherchez de l'énergie, de la concentration, et un goût végétal raffiné. Choisissez le hojicha si vous souhaitez une alternative au matcha plus douce, réconfortante, avec très peu de caféine. Et si vous nous demandez notre avis ? Les deux. Un matcha le matin pour démarrer la journée avec intention, un hojicha le soir pour ralentir en douceur. [cta-produit-1] Découvrez Aki-san, notre hojicha Maïdo Avec Aki-san, Maïdo vous propose une nouvelle façon de savourer le thé japonais : plus ronde, plus chaleureuse, plus apaisante. Disponible dès maintenant sur notre boutique, Aki-san est la parfaite alternative au matcha pour les amateurs de saveurs torréfiées et les personnes qui souhaitent limiter la caféine.

Looking for a coffee alternative for your relaxing evenings without sacrificing the pleasure of a warm, comforting drink? Hojicha might just become your new ideal companion. This roasted Japanese green tea, with its caramelised aromas and amber colour, hides surprisingly impressive benefits behind its apparent simplicity — and it's winning over more and more fans. Unlike its cousin matcha, hojicha plays the gentleness card thanks to its low caffeine content and its naturally sweet flavour. Born from an ancestral roasting technique that transforms green tea leaves into golden nuggets, this Japanese brew offers a unique tasting experience while preserving precious therapeutic properties.But what are the actual health benefits of hojicha? How does the roasting process influence its virtues? And most importantly, how can you intelligently incorporate this tea into your daily life to make the most of everything it has to offer?Between age-old tradition and modern science, let's discover this Japanese treasure that reconciles pleasure and wellbeing — perfect for everyone who wants to explore the benefits of Japanese teas. What is hojicha? Hojicha stands apart from other Japanese green teas thanks to its unique roasting process. Unlike matcha or sencha, which keep their emerald colour, hojicha leaves are roasted at high temperature, giving them that characteristic reddish-brown hue and their irresistible toasted scent. This heat transformation completely changes the tea's aromatic profile. Gone is the sometimes pronounced bitterness of classic green tea! Hojicha develops notes of hazelnut, caramel, and even roasted coffee. Traditionally made from sencha, kukicha or even bancha leaves, this roasted tea reveals particular benefits thanks to its reduced caffeine content and digestive properties. Its natural gentleness makes it the ideal companion for autumn evenings and quiet moments to yourself, when you're looking for comfort without the buzz. The history and traditions of hojicha in Japan Hojicha is not an ancient tea like matcha. This comforting drink was born in the 1920s in Kyoto, when tea merchants were looking for a way to use their less commercially appealing bancha and sencha leaves. The brilliant idea? Roasting them in special porcelain vessels called "hōroku." This roasting technique completely transformed the tea's aromatic profile, creating those characteristic caramelised notes. Unlike other Japanese green teas, hojicha can be drunk at any time of day. Its low caffeine content makes it the perfect companion for Japanese winter evenings. Families serve it to children and the elderly, after meals or in the evening before bed, enjoying its benefits without the stimulating effects. The unique roasting process that makes all the difference Hojicha is roasted in rotating cast-iron drums, a technique that requires particular expertise. The green tea leaves are roasted at high temperature for just a few minutes, transforming their green colour into a beautiful golden brown. This crucial step develops the characteristic hazelnut and caramel aromas. It also considerably reduces the caffeine content, making this tea perfect for an evening cup. The timing of the roast directly influences the final aromatic profile: the longer it goes, the more the toasted notes dominate. What's in this roasted green tea Hojicha owes its unique character to its particular composition, shaped by the roasting process that transforms green tea leaves into a brew with caramelised notes. The tannins lose their astringency through heat, making this infusion particularly gentle on the palate. The caffeine (equivalent to what's found in tea) decreases considerably during roasting, allowing for an evening cup without disrupting sleep. Antioxidants also evolve: while some polyphenols degrade, other beneficial compounds emerge — notably pyrazines, responsible for those characteristic roasted aromas. This unique transformation directly influences the nutritional profile of the tea, setting it apart from classic sencha. The roasting also develops complex aromatic compounds that can sometimes recall coffee or roasted nuts. What does hojicha taste like? Hojicha reveals a completely unique flavour profile that sets it apart from other Japanese teas. Its roasting gives it toasted and caramelised notes, reminiscent of roasted chestnuts or light coffee. This heat transformation considerably softens the natural bitterness of green tea. On the palate, you discover a round and comforting drink with aromas of hazelnut and biscuit. Its smoky character stays delicate — never overpowering. This natural gentleness makes hojicha an excellent introductory tea for those who find sencha too vegetal. With its delicate flavour and its many benefits, hojicha offers an experience that is both delicious and good for you. The different forms of hojicha Hojicha comes in several forms depending on your tasting preferences. Whole leaf hojicha offers an authentic experience, with its caramelised notes revealing themselves slowly in the teapot.Hojicha powder, more convenient, allows you to quickly prepare lattes and baked goods. This ground form instantly releases its roasted hazelnut aromas. Finally, individual sachets appeal for their everyday practicality.Each format reveals the benefits of hojicha differently — from soothing relaxation to digestive properties — depending on the intensity of roasting chosen by the producer. Hojicha benefits: the health virtues of this roasted tea We often talk about matcha as "green gold"… but we frequently forget its more discreet, more toasted, almost mysterious cousin: hojicha.Roasting literally transforms the properties of this tea: it drastically reduces the caffeine (three times less than sencha!) and develops soothing compounds. Lower in caffeine, gentler on the stomach, naturally comforting… hojicha is often adopted by those looking for a lighter alternative to green tea or coffee. So what are the real benefits of hojicha?Is it just a pleasant tea to drink, or does it have genuine health virtues? Low caffeine content: benefits for sleep and stress Unlike matcha or some classic green teas, hojicha naturally contains very little caffeine. Why? Because it's roasted at high temperature — a process that significantly reduces its caffeine content. The result: a drink that's much gentler on the nervous system.In practice, that means fewer energy spikes followed by crashes, less nervousness, and above all the ability to drink it late in the day without disrupting sleep. If you're sensitive to caffeine, prone to stress or night-time wake-ups, hojicha can become an excellent alternative to coffee or even classic green tea.It's the perfect tea to slow down the pace, accompany a quiet evening, or establish a gentle ritual before bed — without sacrificing the pleasure of a warm, aromatic drink. Antioxidants and anti-inflammatory properties of hojicha Even though it's roasted, hojicha is still a green tea… and therefore a great source of antioxidants. During roasting, some catechins decrease slightly, but hojicha retains beneficial polyphenols that are good for the body. These compounds help combat oxidative stress, which is responsible for cellular ageing and many chronic inflammatory conditions.The heat of the roasting also transforms some of the tea's molecules, giving rise to woody and lightly caramelised aromas… but also compounds with soothing properties for the digestive system. The result: a softer, less astringent tea, often better tolerated by sensitive individuals.Consumed regularly as part of a balanced diet, hojicha can therefore help support the body's natural defences and contribute to a less inflammatory environment.It's not a magic potion, but it's an interesting option for those looking for a comforting hot drink that's both light and beneficial for the body. Hojicha: a gentle ally for sensitive joints When it comes to joint pain or osteoarthritis, we often immediately think of supplements or medication. Yet some simple daily habits can also contribute to joint comfort. Hojicha, with its particular profile, can be one of those small wellness gestures. As we've just seen, this roasted green tea naturally contains antioxidants, including catechins, known for their role in combating oxidative stress. And oxidative stress is involved in inflammatory processes that can worsen joint pain. Without being a miracle cure, incorporating hojicha into a holistic routine (balanced diet, gentle exercise, adequate hydration) can help support the body in the face of chronic inflammation. A helpful companion in a weight management approach We'd rather be upfront: no tea will magically melt the kilos away. But some can intelligently support a weight management approach. Hojicha is one of them.Like all teas from the Camellia sinensis plant, hojicha contains antioxidants that support healthy metabolic function. Even if roasting slightly reduces the catechin content compared to classic green tea, hojicha retains interesting compounds to support the body day to day. Its real advantage for weight management? It easily replaces sugary drinks or repeated coffees. With its naturally toasted, slightly nutty and comforting flavour, it delivers a sense of pleasure with no added sugar and no calories. So fewer impulsive snacking urges, and fewer sweet cravings at the end of the day.In summary, hojicha is not a fat-burning miracle. But integrated into a balanced diet and an active lifestyle, it can become a simple, enjoyable and sustainable ally in a weight management routine! How to prepare and enjoy hojicha Hojicha wins people over with its rare balance: simple preparation, and a surprisingly rich aromatic potential.Behind its apparent ease lies a deeply warming tea, capable of offering a gentle tasting experience as well as more creative takes. Whether savoured in the traditional way or reimagined in modern recipes like lattes, hojicha deserves to be prepared with care to reveal the full subtlety of its roasted notes.Here's how to get the most out of it — respecting tradition first, then following your own tastes! The traditional Japanese preparation method In Japan, hojicha is prepared like a classic loose-leaf tea. Use around 3 to 5 grams of leaves per cup (200 to 250ml), steeped in hot but not boiling water, ideally around 80 to 90°C (176 to 194°F). The infusion generally lasts 30 seconds to 1 minute. No need to leave it longer: hojicha releases its roasted aromas quickly. Unlike some green teas, it doesn't turn bitter. The roasting removes the astringency sometimes present in other varieties. The result is an amber-brown liquor, smooth and round, with notes of hazelnut, light caramel and sometimes even a hint of cacao. It can be re-infused a second time without any problem. The second cup will simply be a little lighter, but still pleasant. Traditionally, hojicha accompanies meals, particularly in the evening. Its low caffeine content makes it a perfect after-dinner companion. Modern variations and creative recipes with hojicha Today, hojicha is enjoying a genuine revival — particularly in its powder form. More convenient, more concentrated and incredibly versatile, it allows you to fully enjoy its warm, toasted notes… with complete ease. To prepare it pure, simply dissolve around 1 to 2 grams of hojicha powder (½ to 1 teaspoon) in 150 to 200ml of hot water around 80°C (176°F). Stir gently until the texture is smooth. You can also use a matcha whisk to better disperse the powder and incorporate the water more evenly, which gives a rounder, silkier drink. The powder dissolves and immediately releases its toasted, lightly caramelised aromas. As a latte, it becomes a soft and enveloping alternative to coffee. Mix the powder with a small amount of hot water to create a smooth base, then add warm milk (plant-based or regular). You've got yourself a creamy, comforting drink, perfect for an afternoon break. In the evening, lightly sweetened with honey or maple syrup, it wonderfully accompanies those cosy moments: a blanket, a book, soft lighting. Its fine texture also makes it an ideal ingredient in cooking. Folded directly into a cake batter, a dessert cream, a tiramisu or homemade granola, it adds a unique aromatic depth while staying delicate. Even a hot chocolate can take on a warmer dimension with a hint of hojicha! Modern hojicha, especially in powder form, adapts to your every mood. Pure, as a latte or in baking, it transforms simple moments into genuine moments of comfort. Precautions and contraindications for hojicha Hojicha is often considered one of the gentlest and most accessible teas for everyday consumption. Thanks to its roasting, it generally contains less caffeine than classic green teas, making it suitable for people sensitive to caffeine or those wanting to limit their intake later in the day. That said, it's still a tea. Even in small quantities, caffeine may not suit some very sensitive individuals, pregnant or breastfeeding women, or those with severe sleep disorders. As with all teas, it also contains tannins that can slightly hinder iron absorption if consumed in large quantities during meals. The rule is simple: listen to your body. Consumed in moderation and integrated into a balanced routine, hojicha is a comforting drink that is well tolerated by the vast majority of people. How to choose a quality hojicha Not all hojicha is created equal. Behind that amber-brown colour and those comforting roasted notes, quality can vary enormously depending on the origin, the roasting method, and the care taken in production. First, look at the origin. A quality hojicha comes from Japan, where the roasting of green tea is a genuine craft. Regions like Kagoshima, Kyoto and Shizuoka are renowned for their mastery of roasted teas. Origin isn't just a marketing detail: it influences the aromatic finesse and the balance on the palate. Next, the raw material is essential. A good hojicha comes from carefully selected tea leaves — sometimes even quality bancha or sencha — then precisely roasted. A well-executed roast produces warm notes of hazelnut, cacao, caramel or toasted bread, with no burnt bitterness or overly dominant smoky taste. If the flavour recalls burnt coffee or ash, the roast was likely excessive. Colour is also an indicator. In leaf form, a premium hojicha displays warm, uniform reddish-brown tones. In powder form, the shade should be light brown to chocolate brown, fine and even. A powder that's too coarse may indicate a less carefully produced product. Aroma, finally, is telling: an exceptional hojicha offers a soft, enveloping, almost biscuity smell. If the nose is flat or too aggressive, the quality is questionable. And then there's the most important criterion: balance. An excellent hojicha should be round, smooth and approachable, with no harshness. It should make you want to come back for more. Because a good hojicha isn't just a hot drink. It's a moment apart. Conclusion Hojicha reveals all the subtlety of Japanese tea artistry. This roasted wonder offers a perfect alternative for those who want the benefits of green tea without the downsides of caffeine. Its unique profile, anti-inflammatory properties and potential support for joint comfort make it a precious ally for your daily wellbeing. The roasting completely transforms the experience: no more sleepless nights after one too many cups! Hojicha accompanies you from morning to evening with its comforting caramelised notes. Whether you prepare it using the traditional method or incorporate it into your culinary creations, it brings that authentically Japanese touch that makes all the difference.

When you start getting seriously interested in matcha, you quickly come across two terms that keep coming up: single cultivar and blend. On one side, a matcha made from a single variety of tea plant. On the other, a matcha born from the expertise of a tea master who assembles several cultivars to create a unique flavour profile. The question is worth asking: should you favour the purity of a single cultivar or the complexity of a blend? The answer, as is often the case in the world of Japanese tea, isn't as clear-cut as you might think. This complete guide helps you understand the differences, the advantages of each approach, and most importantly, how to choose the matcha that genuinely matches your expectations… and you'll understand why at Maïdo, we mostly offer blends! What is a matcha cultivar? Before diving into the single cultivar vs blend debate, it's essential to understand what a cultivar actually is. A cultivar (a contraction of "cultivated variety") refers to a specific variety of the Camellia sinensis tea plant that has been selected, crossbred and propagated by cuttings for its particular characteristics: flavour, aroma, colour, cold resistance, harvest period, amino acid content, and so on. Japan has more than 100 officially registered green tea cultivars, although only a few are commonly used for matcha production. Each cultivar has its own gustatory identity, shaped by its genetics but also by the terroir (soil, altitude, microclimate) and the producer's cultivation techniques. Cultivars can be compared to grape varieties in wine: a Pinot Noir has nothing in common with a Cabernet Sauvignon, just as an Okumidori matcha differs profoundly from a Gokou matcha. The main cultivars used for matcha Here are the cultivars most commonly found in quality matcha production: Yabukita: The most widespread cultivar in Japan, accounting for around 75% of the national green tea production. Versatile and robust, it offers a balanced profile between umami, light bitterness and vegetal notes. It's often used as a base in blends and works very well for culinary matcha and lattes. It's also the cultivar used in our bestseller Mei-san! [cta-produit-1] Okumidori: Its name literally means "late green", as its young shoots appear approximately one week after Yabukita. This cultivar produces a deeply intense green matcha, with a pronounced umami, very little bitterness and notes of hazelnut. It's highly prized for ceremonial-grade matcha and is a key ingredient in many premium blends. At Maïdo, it features in our Daichi-san matcha (which is a blend of three cultivars — Okumidori, Asanoka and Saemidori). Samidori: An iconic cultivar from the Uji region of Kyoto, Samidori was developed in 1939 by Koyama Masajirou. It's recognised for its creamy texture, its deep and refined umami, its natural sweetness and very low astringency. It's one of the reference cultivars for high-end ceremonial matcha, both in usucha (thin tea) and koicha (thick tea). Gokou: Originally from Kyoto, Gokou is distinguished by a powerful aromatic profile: intense umami, floral and hazelnut notes, and a thick, creamy texture. It's considered one of the finest cultivars for koicha and brings remarkable depth to blends. Saemidori: Its name means "pure green" or "vivid green." A cross between Yabukita and Asatsuyu, it's renowned for its exceptional natural sweetness, its almost non-existent bitterness and its brilliantly vibrant green colour. It's a very accessible cultivar, ideal for those discovering ceremonial matcha for the first time. That's part of what makes our Daichi-san so special! [cta-produit-2] Asahi: One of the rarest and most prestigious cultivars. It offers an intense and sweet umami, an extremely soft texture and practically no bitterness. Finding a single cultivar Asahi matcha is a genuine privilege reserved for special occasions. Single cultivar matcha: the pure expression of a terroir What is a single cultivar matcha? A single cultivar matcha (or mono-cultivar) is produced exclusively from one variety of tea plant. All the leaves come from the same cultivar, often from the same estate, and sometimes from the same harvest. It's the most direct and transparent expression of what a tea plant can offer. To use the musical analogy often heard in the tea world: if a blend is a symphony orchestra, a single cultivar is a soloist. Its voice is clear, assertive, unfiltered. What are the advantages of single cultivar matcha? 1. Full traceability: You know exactly what you're drinking: which cultivar, which region, often which producer. It's the highest possible level of transparency. 2. Unique expression of terroir: Each cultivar expresses the characteristics of its soil, climate and farming practices differently. An Okumidori from Kirishima (Kagoshima) will not taste the same as an Okumidori from Uji (Kyoto). 3. Palate exploration and education: For those who want to understand matcha in depth, tasting single cultivars side by side is the most formative exercise. You learn to identify the flavour signatures of each variety, much like you would with grape varieties in wine. 4. Contemplative dimension: In Japanese tradition, the most prestigious ceremonial matchas — known as oiemoto-okonomi ("the tea grand master's favourite") — are often selected from a single estate. This purity aligns with the principles of authenticity and simplicity that are central to chanoyu (the tea ceremony). What are the limitations of single cultivar matcha? Seasonal variation: Since there's no blending to balance out year-to-year fluctuations, the flavour of a single cultivar can vary noticeably from one harvest to the next. For some enthusiasts, that's part of the charm; for others, it's a drawback. That's actually why at Maïdo we made a particular choice with our most premium product, Daichi-san: a blend, in order to maintain the same taste year after year! Sometimes unbalanced profile: Some cultivars, taken in isolation, can present a profile that's too pronounced in one direction: too vegetal, too bitter, or conversely too mild without enough complexity. Comparative tasting experiences show that many single cultivars aren't necessarily as well-balanced on the palate as a good blend. Often higher price: The rarity of certain cultivars (Asahi, Uji Hikari, high-quality Gokou) and their limited production push prices up. Less suited to certain uses: For a matcha latte or culinary use, the subtle nuances of a single cultivar risk being masked by milk or other ingredients. Blend matcha: the ancestral art of Japanese assemblage What is a blend matcha? A blend matcha combines the leaves of two or more cultivars, sometimes from different estates or different harvests. The goal is to create a harmonious, balanced and consistent flavour profile over time. In Japan, this art of assemblage is called gogumi (合組). It has been practised for centuries and is in fact the standard of the Japanese matcha industry. Great tea houses like Marukyu Koyamaen or Ippodo, whose reputation spans several generations, are famous for their carefully guarded secret blends. One crucial point to understand: blending takes place at the tencha stage (the dried leaves before grinding), not after they've been transformed into powder. The tea master (chashi) must be able to anticipate how a tencha blend will behave once ground into matcha. So yes, it's an exercise that takes years, even decades of experience… which is why on our side, we place our complete trust in our producer in Japan, who has been doing this as a family since the 19th century! Why is blending so important in Japanese tradition? Each premium blend receives a poetic name (chamei) assigned by the producer — a tradition deeply embedded in Japanese tea culture. These evocative names (referencing the seasons, nature, poetry) are not mere commercial labels: they place the matcha within a cultural and aesthetic dimension that is inseparable from the tea ceremony. What are the advantages of blend matcha? 1. Balance and harmony of flavours: The tea master can combine a cultivar rich in umami with another that brings sweetness, and a third that adds aromatic depth. Blending makes it possible to achieve a balance between the four pillars of matcha flavour: umami, sweetness, bitterness and astringency. 2. Consistency from year to year: This is one of the major advantages. Since climatic conditions vary each year, the tea master adjusts the blend proportions to maintain a consistent flavour profile. Your favourite matcha will taste the same every year! This is primarily why we chose a blend for Daichi-san. 3. Greater complexity: A well-crafted blend can create a depth of flavour and an evolution on the palate that no single cultivar could achieve alone. The interaction between different cultivars produces layers of flavour that unfold as you taste. 4. Better value for money: By combining cultivars from different price ranges, producers can offer high-quality matcha at more accessible prices than a rare premium single cultivar. 5. Versatility: A good blend is (in theory) designed to work just as well as usucha as it does in a latte, making it a more practical everyday choice. Matcha purists might sometimes tell you that making a latte with an excellent blend is a shame… but at Maïdo, we simply say: enjoy your matcha however you like it! Are there any limitations or downsides to a blend matcha? Unfortunately, yes. But when you weigh up the pros and cons, you realise that blends are genuinely excellent for their versatility and their very stable flavour over time. That said, a few small limitations are worth noting: 1. Less traceability: The exact composition (which cultivars, what proportions) is rarely disclosed. You have to trust the producer's reputation and expertise. 2. Less distinctive gustatory identity: By nature, a blend smooths out the rough edges and most striking particularities of each cultivar in favour of overall harmony. 3. Variable quality depending on the producer: Not all blends are equal. An assemblage of mediocre cultivars will remain mediocre, whatever the skill of the blender. The quality of the raw materials remains decisive. How to choose between single cultivar and blend? The choice between a single cultivar and a blend depends above all on your consumption profile, your flavour expectations and how you intend to use it. Go for a single cultivar if… You're a tea enthusiast who wants to educate your palate by exploring the differences between cultivars. You practise the tea ceremony and are looking for a contemplative, one-of-a-kind experience. You love the idea of tasting the expression of a specific terroir, as you would when tasting a single-varietal wine. You appreciate seasonal variation and find pleasure in the fact that one harvest is slightly different from the last. ℹ️ Recommended cultivars for beginners: Saemidori (accessible and naturally sweet), Okumidori (balanced and umami-forward), Samidori (creamy and refined). Go for a blend if… You're looking for a reliable everyday matcha with a consistent taste from one order to the next. You're new to matcha and want to first understand what a "balanced" matcha tastes like before exploring more distinctive profiles. You use your matcha in a variety of ways (usucha, latte, cooking) and need a versatile product. You're looking for an excellent quality-to-price ratio without sacrificing flavour. [cta-produit-3] Single cultivar vs blend: the false quality hierarchy One of the most widespread (and most misleading) misconceptions is that "single cultivar = better than blend." This perception comes largely from the world of coffee, where "single origin" is often associated with a premium positioning. It's also a way for many brands to justify prices that are sometimes well above what they should be — and to maintain higher margins. In reality, in the world of Japanese matcha, it's historically the opposite: blending is the norm, even at the highest levels of quality. The most prestigious matchas served in the great tea ceremony schools (Urasenke, Omotesenke) are blends, not single cultivars. The word "blend" does not in any way imply inferior quality. It means "intentionally composed for a specific flavour objective." Quality depends on the raw materials (leaf grade, shading duration, harvest period) and the expertise of the tea master — not the number of cultivars. Equally, a single cultivar matcha is not automatically superior. A culinary-grade Yabukita will remain a basic matcha, even if it's mono-cultivar.

You've just found out you're pregnant (congratulations!) and now begins the great waltz of questions. Can I eat sushi? Unpasteurized cheese? And most importantly, can I keep drinking my morning matcha? Because giving up coffee was already hard enough. So if you have to drop the matcha too… Take a breath. The answer isn't as clear-cut as a simple yes or no. Matcha isn't banned during pregnancy, but there are some important precautions to know about. We'll explain everything clearly, without drowning you in scientific studies, so you can make an informed decision with your doctor or midwife. Matcha contains caffeine: that's the central issue Let's start with the essential. Matcha contains caffeine — around 60 to 70mg per bowl prepared with 1 to 2 grams of powder. That's less than an espresso (which comes in at around 80 to 100mg), but it's far from negligible. During pregnancy, caffeine crosses the placental barrier. Your baby is exposed to it, and their immature system takes much longer to eliminate it than yours does. That's why the World Health Organization and most health authorities recommend not exceeding 200mg of caffeine per day during pregnancy. Some recent studies even suggest aiming even lower. In practice, one bowl of matcha per day puts you at about a third of that limit. That's not catastrophic in itself, but you need to add up all your caffeine sources throughout the day: black tea, dark chocolate, sodas, and even some medications contain caffeine too. Matcha doesn't exist in a vacuum — it adds to everything else. The impact on iron absorption: an underestimated issue This is the second point not to overlook, and it's arguably even more important than the caffeine. Matcha is very rich in tannins and catechins, compounds that significantly reduce iron absorption in your body. During pregnancy, your iron needs increase considerably. Your blood volume surges (by up to 50% more!), your baby builds their own iron stores, and the placenta needs iron to function properly. Iron-deficiency anaemia is in fact one of the most common deficiencies among pregnant women. Drinking matcha during or right after a meal in this context is a bit like pulling the handbrake when your body needs all its resources. The iron in your lentils, spinach or prenatal supplement will be less well absorbed. Over nine months, that can really tip the scales. Folic acid: another thing to watch Less well known but just as relevant: some studies indicate that high doses of catechins could interfere with the absorption of folic acid (vitamin B9). And folic acid is absolutely critical during the first trimester, as it plays a major role in the formation of the baby's neural tube. We're talking about high doses here, not a simple bowl of matcha. But if you're someone who loves a well-loaded matcha latte with 3 to 4 grams of powder, the risk is worth mentioning. Once again, the dose makes all the difference. So, do you stop matcha completely? Not necessarily. And it's important to say that, because you often read very categorical recommendations in both directions. The reality is that every pregnancy is different and the decision should be made with your healthcare professional, based on your personal situation. That said, here's what most specialists recommend: First trimester: this is the most sensitive period. Many professionals advise eliminating or reducing matcha to an absolute minimum, mainly because of the interaction with folic acid and the embryo's heightened sensitivity to caffeine. Second and third trimesters: if your iron levels are good and your doctor gives the green light, a light bowl of matcha (1 gram of powder, no more) consumed between meals may be an option. But it's truly a case-by-case decision. If you decide to keep a small intake, a few simple rules apply: never during meals to protect your iron absorption, never in large quantities, and always alongside a diet rich in vitamin C which will help your body absorb iron more effectively elsewhere. Alternatives for matcha lovers If your doctor recommends stopping matcha during your pregnancy (or if you'd rather take no risks at all, which is entirely valid), there are alternatives to keep a comforting little ritual going. Hojicha, a roasted Japanese green tea, contains very little caffeine and far fewer catechins than matcha. It's the closest option in terms of culture and taste, without the drawbacks. Some women also turn to rooibos, which is naturally caffeine-free, or ginger infusions which have the added bonus of helping with first-trimester nausea. And then there's the "I'm putting my matcha on pause and I know I'll enjoy it even more after the birth" strategy. Nine months goes quickly. Your matcha bowl will wait for you patiently. The key takeaways Matcha isn't a poison for pregnant women, but it's not a harmless everyday drink during this period either. Caffeine, the impact on iron absorption, and the potential interaction with folic acid are three good enough reasons to discuss the topic seriously with your doctor rather than relying on advice found on forums. If you continue drinking it, keep to minimal quantities, between meals, and keep a close eye on your blood tests. If you'd prefer to stop completely, that's probably the most cautious decision, and no one will hold it against you. At Maïdo, we always prefer to be honest rather than tell you what you want to hear. Matcha is wonderful, but not at any cost and not in every situation. Take care of yourself, take care of your baby, and we'll be here for your first post-birth bowl of matcha. That one, we promise, will taste even better than usual 😉 [cta-produit-1]

Matcha can reduce iron absorption in the blood. Discover the risks, who is most affected, and how to continue drinking it safely.

Let's be honest: when you first discover matcha and start reading everything you can find on the subject, you quickly want to drink it morning, noon and night. And honestly, we get it. But between those who swear matcha should only be drunk on an empty stomach, those who use it as a 2pm coffee alternative, and those who sip a bowl before their workout… it's hard to know where to stand. The truth is, the moment you drink your matcha genuinely changes how your body absorbs its benefits. Don't worry, we're not going to pull out a spreadsheet. We'll simply walk through each key moment of the day so you can slot your matcha bowl at exactly the right time, based on your goals. Energy, focus, digestion, recovery… every window has its advantages. And if you haven't read our complete guide to the benefits of matcha yet, we recommend taking a look for the full picture. Here, we're going to focus on the when. Morning: the star window (and for good reason) On an empty stomach or after breakfast? This is THE question that keeps coming up. Drinking your matcha in the morning — yes, pretty much everyone agrees on that. But should you drink it on an empty stomach or after eating something first? If you have a sensitive stomach, we recommend eating a little something beforehand. Matcha contains some fairly powerful catechins that, on an empty stomach, can cause mild nausea in some people. Nothing serious, but it's not exactly the wake-up call you dreamed of. On the other hand, if your stomach is iron-clad and nothing phases you before 8am, matcha on an empty stomach can be a real ally. The absorption of antioxidants, and particularly EGCG, is optimized when there are no other foods competing for the process. Your body captures everything, without any interference. Why matcha is better than coffee in the morning We're not going to trash coffee — that would be a little hypocritical. But it's worth recognizing that matcha has a huge advantage in the morning: L-theanine. This amino acid, found almost exclusively in tea (and in record quantities in matcha), works in tandem with caffeine to deliver a stable energy boost, without the famous peak followed by the 10:30am crash. In practice, where coffee sends you an immediate jolt then leaves you deflating like a soufflé, matcha releases its energy over 4 to 6 hours. You stay alert and focused, without the shaky hands or that feeling of your heart beating a little too fast. It's a bit like comparing a sprint to a half-marathon: both have their charm, but for making it through the whole morning, the choice is pretty clear. [cta-produit-3] Late morning: the quiet boost before lunch If you're the type who feels your concentration dipping around 11am, a mid-morning matcha can work wonders. It's actually a pretty underrated window. At that point, your cortisol (the stress hormone, but also the one that naturally wakes you up) starts to drop after its morning peak. A bowl of matcha gently picks up the slack, without shocking your system. You maintain your productivity without pushing yourself, and you arrive at the lunch break without feeling like you've just run a mental marathon. It's also an excellent moment if you practice intermittent fasting, since matcha doesn't break the fast (as long as you're not drowning it in milk and sugar, obviously — tempting as that is, we'll give you that!). After lunch: the smart alternative to the 2pm coffee Digestion and the afternoon slump: matcha to the rescue Ah, the infamous 2pm slump. That moment when your body unilaterally decides that a nap is a national priority. We all know it. And the usual response is a quick espresso at the counter. The problem is that coffee drunk after lunch can seriously disrupt your sleep at night, especially if you're sensitive to caffeine. Matcha, with its more moderate caffeine and its L-theanine smoothing things out, relaunches you without compromising your night. You stay operational for the afternoon, and at 11pm, your brain agrees to switch off without negotiating for two hours. What's more, some studies suggest that the catechins in matcha could support digestion and help regulate blood sugar after a meal. It's not a miracle cure (we're not going to promise your gratins will digest in 10 minutes), but it's a welcome helping hand. How much in the early afternoon? If this is your second matcha of the day, half a bowl or a light matcha latte does the job perfectly. The idea isn't to load up on caffeine, but to benefit from the L-theanine + caffeine synergy at a reasonable dose. Your body will thank you — and so will your productivity. Before exercise: a natural pre-workout This might be matcha's best-kept secret. Drinking a bowl 30 to 45 minutes before a workout can genuinely improve your performance — and it's not just us saying so: several studies have shown that the catechins in green tea promote fat oxidation during physical effort. In plain terms, your body becomes a little more efficient at using fat as fuel. Add in the stimulating effect of caffeine and the focus effect of L-theanine, and you have a 100% natural pre-workout — no endless ingredient list, no artificial candy flavor. Whether you're into running, yoga, weightlifting or even brisk walking, matcha before exercise is a genuine game changer. Try it once and you'll understand. Late afternoon: the last reasonable window The cut-off time you shouldn't cross Here we enter the grey zone. Drinking matcha in the late afternoon — say between 4pm and 5pm — is still manageable for most people. But beyond 5pm, you start playing with fire (or rather, with your sleep). Matcha contains around 60 to 70mg of caffeine per bowl, roughly half an espresso. Not enormous, but caffeine has a half-life of about 5 to 6 hours. Translation: if you drink a matcha at 6pm, by midnight a quarter of the caffeine is still in your system. Not ideal for drifting off to sleep. People who are sensitive to caffeine If you're one of those people who can feel coffee even when drunk at 3pm, be even more cautious with the late-afternoon window. Matcha is certainly gentler than coffee in how it releases, but caffeine is still caffeine. In that case, keep your last matcha for the early afternoon and switch to a caffeine-free herbal infusion after 3pm. [cta-produit-1] Evening: why it's (generally) a bad idea We'll be straight with you: drinking matcha in the evening — unless you're planning to code until 3am or pull an all-nighter — is rarely a good idea. Even if L-theanine has relaxing properties, it's not enough to counterbalance the stimulating effect of caffeine when your body is trying to produce melatonin. There are of course very low-caffeine matchas or "evening" matcha blends, but honestly, at that point it's not really traditional matcha anymore. If you're looking for a soothing evening ritual, turn instead to a hojicha (roasted green tea, very low in caffeine) or an herbal infusion. And if you truly can't resist the call of matcha after 7pm, we won't judge. But don't say we didn't warn you when you're counting sheep at 2am. So, what's the best time to drink your matcha? The answer depends above all on what you're looking for. For maximum energy and optimal antioxidant absorption, morning remains the prime window. For productivity, mid-morning or early afternoon are formidable. And for athletes, 30 to 45 minutes before exercise is the perfect timing. The one truly universal piece of advice: avoid matcha after 5pm if you care about your sleep. For the rest, listen to your body, experiment, and find the rhythm that works for you. And if you want to make sure you're getting all these benefits, you need to start with a quality matcha. A ceremonial-grade matcha, grown properly in Japan, will have a completely different impact from a budget powder found at the back of a supermarket shelf. At Maïdo, we've selected our matchas directly in Mie and Kagoshima so that every bowl brings you the best that Japanese green tea has to offer.

Chlorophyll in Tea: Benefits, Properties, and Content