Le blog Noka

Le matcha n'existe pas tel quel dans la nature : il vient d'une feuille de thé bien précise, transformée par plusieurs étapes avant même d'être broyée en poudre. Cette feuille a un nom, le tencha. Comprendre ce qu'est le tencha,...

Le café donne un coup de fouet immédiat, souvent suivi d'une chute d'énergie. Le matcha, lui, a la réputation d'apporter une énergie plus stable, sans ce fameux pic. Est-ce vrai, et si oui, pourquoi ? On regarde d'un peu plus...

Notre page dédiée aux bienfaits du matcha vous donne l'essentiel en un coup d'œil. Ici, on va plus loin : composé par composé, on explique ce qui se passe réellement dans le corps, et pourquoi. On ne reparle pas de...

Le matcha a beaucoup de bienfaits, on vous les détaille dans notre page dédiée. Ici, on se concentre sur un point précis et souvent survendu sur les réseaux sociaux : la peau. Quels sont les vrais effets, faut-il en boire...

A good matcha can be recognized before the very first sip. The color, the texture of the powder, the way it whisks, all of it gives clues about its real quality, well before the taste. Here are the signs that...

A good matcha is something you choose, but it's also something you need to store properly. Improperly stored, even the best matcha loses its color, its umami, and its freshness within a few weeks. There's a lot of conflicting advice...

On our product pages, you'll notice one word coming up again and again in each matcha's description: umami. It's a precise word, with a real scientific definition, and it's also the key to understanding why some of our matchas taste...

Organic has become an almost automatic reference point when choosing a matcha. But concretely, what does this label actually guarantee on a product imported from Japan? What's its real impact in your cup? And above all, how can you verify...

Chanoyu, chadō, sadō: we all talk about "the Japanese tea ceremony," but rarely about what it actually involves. It isn't just a word for a simple tea tasting, but a ritual codified since the 16th century, in which matcha isn't...

"Matcha," "ceremonial grade," "ceremony quality": these words give the impression of an official ranking, almost a label guaranteed by some outside body. In reality, in most countries, neither the word matcha nor the word ceremonial is protected by law. Any...

Single cultivar, blend, assemblage: these words are showing up more and more on matcha packaging, often carrying an implicit promise — that single cultivar is superior to blend. In our previous article on matcha cultivars and origins, we already untangled...

Shot or latte, there's more than one way to drink matcha. Between the traditional version drunk plain, hot or iced lattes, smoothies, and culinary uses, each format changes the texture, the intensity, and even, in part, what you actually absorb....

Uji, Yabukita, Okumidori, Saemidori... On matcha packaging, these Japanese words often pile up with no explanation at all, as if they were interchangeable. They're not: some refer to a growing region, others to a specific tea plant variety. Two completely...

"I drink matcha every day — is that a good idea or not really?" It's a question we get asked often, and it deserves a real answer rather than a simple reassuring yes. Here's what you need to know to...

For the past few weeks, it's been hard to miss an article or a story mentioning the presence of heavy metals in matcha. Cadmium, lead, arsenic... these technical terms are circulating, and many matcha drinkers are now wondering whether their...