Matcha is best enjoyed in a traditional way. To enjoy the flavor and avoid lumps, you will need 5 essential utensils:
HOW TO PREPARE MATCHA TEA
IN 5 SIMPLE STEPS
Essential utensils for making Matcha
1. Matcha Bowl
Matcha bowls are different from regular bowls. Size, color, shape and thickness are carefully chosen to make tea color stand out, whisking easy, drinking pleasant and the whole experience exceptional.
Whisk is not an utensil, it’s a piece of art. Handmade bamboo matcha whisks are a must for making frothy and airy tea. The number of bristles is important too - 120 bristles whisk allows you to create a light and consistent froth.
Bamboo scoop makes dosage simple.
Use mesh strainer to make sure matcha has a sweet and fresh scent, having the separate matcha sifter is mandatory. Don‘t sift matcha using a sifter for soup or other tea.
If you take care of your tea utensils properly, they will last for years. Whisk holder keeps your whisk from breaking. Clean the whisk with hot water right after using it.
What makes a perfect bowl of Matcha?
Matcha is not only a healthy drink. It’s a drink for restoring soul. For making a perfect bowl of matcha, having the right utensils is mandatory. Matcha is a very versatile tea, perfect for making lattes or adding into smoothies, but to catch the essence of this shade-grown tea, the right brewing it of the utmost importance.
Although it takes years to master the art of Japanese tea making, for a perfect bowl of matcha at home you will need only 5 basic utensils and to follow 5 important, but simple steps.
Boil, dry, sift, add water and whisk. As simple as that. Drink matcha immediately.
Making a bowl of matcha is easy.
Making a perfect bowl of matcha is even easier by following these
5 simple steps:
Boil the water and let it cool for about 10 minutes.
Preheat your bowl by pouring in hot water and pouring it out immediately. Dry the bowl with a clean kitchen towel. Make sure both scoop and sifter are dry as well.
Measure 2 scoops of matcha powder and sift it into a dry preheated bowl.
Add 70ml of boiled and cooled water. Water temperature should be around 80-85°C.
Make fast W movements with matcha whisk to create froth.
Traditional Matcha Tea
- 2 scoops of Matcha Green Tea Powder
- hot water (not boiling 185F/85C)
Measure 2 scoops of Matcha portion to a bowl and sift it.
Mix the powder with a small amount of hot water.
Add the rest of water and whisk it until the foam appears.
Matcha Latte / Frappe
- 2 tablespoons of Sweet Matcha
- 6oz of hot milk
- 2 oz of water
1. Add Matcha to milk pitcher with water and mix until smooth using the electric frother.
2. Pour Matcha into a tall glass and mix using the electric frother.
3. Add mixed Matcha to the glass with foamed milk.
- Sparkling water
- 1 tablespoon of Sweet Matcha
- Cup of ice cubes
- 2 tablespoons of lemon juice
- 1 tablespoon of honey
Mix lemon juice, honey, and Matcha with a whisk or electric frother.
Insert ice cubes into a tall glass, add mixed Matcha and pour some sparkling water.
Garnish with a slice of lemon.
5 things to avoid when making Matcha Tea
1. Not sifting matcha powder
Forgetting to sift matcha powder will create lumps. Lumps are bitter and will influence the consistency of tea.
2. Using water that is too hot
Making matcha with 100°C will destroy delicacy and make your tea very bitter.
3. Adding matcha powder to a wet bowl
Tea powder will stick to the bottom of a wet bowl preventing you from whisking it properly.
4. Adding too much water
Adding too much water will give a very watery tea. Traditional Matcha should be made with 2 scoops of tea powder and 70 ml of water.
5. Not whisking matcha in W movements
Whisking in a W instead of a circular movement with a proper matcha whisk called chasen makes a perfect froth and consistency.