Matcha Love

Learn more about Matcha

Did you know ?

Matcha is known for being a Japanese tea, but it didn't originate in Japan. The use of matcha as we know it has an ancient beginning. Over 1000 years ago, a Japanese Zen monk named Eisei Myon visited China and became fascinated with how they ground tea leaves to a powder-like substance to enjoy. He really loved this new way of drinking tea and took it back to Japan. Not long after, making tea from powder lost popularity in China, but it grew in Japan. Over the last century, this style of enjoying tea became ingrained in Japanese culture to such an extent that ceremonial practices using matcha became common.

How to prepare Matcha

Get the temperature right

Get the temperature right Considering how carefully matcha is grown, the same precision and care should go into brewing it. A significant indicator of improper preparation or lower quality matcha is bitterness. You may have high-quality ceremonial grade matcha, but if you prepare it with too hot water, you may end up with a bitter cup of matcha. Taking the extra step of making sure water is at the right temperature will go a long way to make sure that you enjoy matcha the way it's meant to be.

Use the right tools

Making matcha correctly is very important, especially for Japanese tea ceremony, and chances have you spent a pretty penny on your matcha. Using a bamboo whisk and stirring the right way will ensure getting the right foamy texture matcha was intended to have. With the right temperature and tools, you'll make the best cup of matcha you've ever had.

Steps

Put 2-3 grams of matcha in a cup. Some people sift it, but it's a personal preference.
Add 40-45 grams of water (2-2.5 ounces) of water heated between 175-180 degrees.
Stir using a bamboos whisk to make sure the powder is dispersed, and then whisk with a zigzag or "W" motion briskly until you see the foam form at the top.
Pour into a cup and enjoy!