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Matcha Preparation
Tea manufacture is the process of transformation of freshly plucked green tea leaves to black tea.
What You’ll Need
- Matcha bowl (or substitute, like a café au lait bowl)
- Tea caddy (to store matcha)
- Tea scoop (or a teaspoon as an alternative)
- Tea strainer
- Tea whisk (chasen)
Prepare Your Matcha Powder
Use a tea strainer to sieve 2 teaspoons (approx. 2 g) of matcha into your matcha bowl. This step removes lumps and ensures a smooth texture.
Cool Your Water
Boil water, then transfer it to a separate bowl to lower the temperature to 70–80°C (ideal for matcha). The temperature can vary slightly—use slightly cooler water in summer and slightly warmer in winter for the best taste.
Mix the Matcha Base
Pour a small amount of the cooled water (around 20 ml) into the bowl with the matcha powder. Whisk gently in a circular motion to dissolve any lumps.
Create the Frothy Finish
Add the remaining water (around 50 ml). Whisk vigorously in a back-and-forth motion using your wrist. Start small, then expand your movements to create a fine, even foam. If large bubbles form, gently break them with the tip of your whisk for a smooth surface.
Enjoy Your Matcha
The finer the foam, the smoother and more flavourful the tea will be. Pair it with your favourite snacks for a delightful experience.