Matcha is a finely ground powder made from specially grown and processed green tea leaves. Originating from Japan, matcha has been celebrated for centuries for its vibrant color, unique flavor, and numerous health benefits. Unlike traditional green tea, where leaves are steeped and then discarded, matcha involves consuming the entire leaf, providing a more potent source of nutrients.
What you need
Matcha Powder: High-quality, ceremonial grade matcha is ideal for drinking.
Chawan (Tea Bowl): A wide, shallow bowl that allows for proper whisking.
Chasen (Bamboo Whisk): A special whisk designed to blend the matcha powder smoothly.
Chashaku (Bamboo Scoop): A small scoop used to measure the matcha powder.
(Optional)Sifter: Sifting the matcha helps prevent clumps.
How to make a cup of matcha?
Sift the Matcha: Using a small sifter, sift 1-2 grams of matcha powder into your tea bowl. This step helps to break up any clumps, ensuring a smooth and lump-free tea.
Heat the Water: Boil water and then let it cool to about 175°F (80°C). Boiling water can make the matcha taste bitter, so it’s important to use water that’s slightly cooled.
Add Water to Matcha: Pour about 2 ounces of hot water into the bowl with the sifted matcha powder.
Whisk the Matcha: Using the chasen, whisk the matcha and water briskly in a zigzag motion (forming an “M” or “W” shape) until the mixture becomes frothy and a thick layer of green foam forms on the surface. The goal is to create a smooth, foamy consistency with no clumps.
Enjoy: Once the matcha is well whisked and frothy, it’s ready to drink. Sip directly from the bowl, savoring the rich, umami flavor and vibrant green color.
