Images by Senbird Tea.
For centuries, matcha has been a stable in Japanese culture and tea ceremonies (chanoyu). It is made up of finely grounded green tea leaves grown in the shade.
Known for having caffeine to boost cognitive function, high level of antioxidants, and detoxing benefits, matcha is growing in popularity in the US for being a healthier alternative than coffee.
Here's the essential steps in our guide for making the perfect cup of matcha in the traditional way at home:
Step 1
Use a bamboo tea scooper (chashaku) to scoop your desired amount of matcha onto a sieve to sift over a tea bowl (chawan).
- 2 full bamboo scoops, or 1 teaspoon, is standard for thin matcha (usucha).
- 4 full bamboo scoops, or 2 teaspoons, is standard for thick matcha (koicha).
As matcha tends to clump, sifting assures that the powder is dispersed evenly.
Step 2
Pour in 175F degree water, just under boiling, into the bowl over the matcha.
- Use 50-70 mL of water varying on the thickness of your matcha, less water meaning more thick.
Use a bamboo whisk (chasen) to suspend and separate the matcha for a wonderful frothy result. Whisk in a W motion to achieve a rich foam.
Step 3
Enjoy your matcha however you like: hot or cold, sweetened or unsweetened, as it is or pour it in with milk, water, or any other beverage. Find your own taste that fills you with happiness!
Useful tips
- It is best to use ceremonial grade matcha for the finest and purest form of matcha. Premium grade is also great for everyday usage and a more subtle flavor.
- Once opened, matcha is best enjoyed within 2 months for color and flavor.
- Wash your whisk (chasen) with water only, do not use soap! Soap can lead to damaged bristles.
- Store your whisk upright (bristles up) or use a whisk holder (chasen-tate) to keep shape of the bristles.
We recommend these products below to help you make a perfect, rich, and aromatic cup of matcha!
