Matcha Traditional Way

High in antioxidants, Matcha green tea offers many great health benefits and calming effects. Since matcha is in the form of a finely ground powder, the way we make it is very different from the way to prepare loose-leaf green teas. In Japan, special tea utensils are used to prepare matcha. The main tea utensils you need to make matcha are: tea bowl, whisk, scoop. The alternative utensils are whisk holder to keep the bristles in good shape and a fine sieve which helps to remove powdered lumps.

The most important ingredient is, of course Matcha Green Tea Powder. The best one for this is Japanese Ceremonial Grade Matcha. We recommend Private Reserve D25 Matcha or Private Reserve A23 Matcha.

Remember to use hot water (185F/85C), not boiling. Otherwise the tea will become bitter.

Matcha Traditional Way

Ingredients

• 2 scoops of Matcha Green Tea Powder

• hot water (not boiling)

Preparation

  1. Measure 2 scoop of Matcha portion to a bowl and sift it.
  2. Mix the powder with a small amount of hot water.
  3. Add the rest of water and whisk it until the foam appears.
  4. Enjoy!

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