How to Make Matcha

Here is something wonderfully ceremonial about making tea, especially matcha, or finely ground Japanese green tea. Making matcha is a little more complicated than dipping a tea bag into hot water, the emerald-green powder is quickly whisked into a frothy, thick brew. Much like whipping cream, the trick requires a little bit of practice. Matcha tea is a powdered Japanese green tea that mingles the elegance of the Japanese tea ceremony with the powerful world of green tea health benefits. Being a powder tea, it stands out because you are consuming the whole leaf, rather than just the water extract. Whether you wish to obtain a thick or thin tea, known as koicha and usucha respectively, you must brew it correctly. Once you know how to brew it, you can enjoy it in many different ways.

Tips of Preparing Matcha

Step 1: wash the bowl, whisk first.

Step 2: put one tablespoon or twos organic Matcha into the Chawan;(about 2g)

Step 3: to pour about 3cc warm water into Chawan first, then whisk the Matcha with the water.

Step 4: repour the 60cc warm water into Chawan, and whisk the Matcha in the W shape to get as many bubbles as possible, so that you can drink the Matcha.

So now you can drink it. Or you can also add some honey, other flavors into it, and enjoy both Match and other flavors tastes. Enjoy the freshness of Matcha.

Besides of drinking, Matcha can also be used in bakery, icecream, Matcha yoghurt, DIY Matcha mask to smooth your skin, and so on.

Commom Preparation Problems

1. The matcha was extremely bitter

You either used water that was too hot, too much matcha, or the matcha was not whisked efficiently. Matcha needs to be whisked until a thick froth with many tiny bubbles has been achieved. If there are breaks in the froth that reveals the liquid underneath, or big bubbles visible on the surface, the flavor profile of the matcha will be poor compared with one that has been whisked correctly.

2. The matcha doesn’t froth very well

This can be due to not whisking the matcha thoroughly, but is more often than not due to not using enough powder and/or using too much water. If that is the case, you’ll need to either increase the powder amount or decrease the water amount. Please note, that when preparing koicha (thick matcha) the matcha should be prepared without froth.


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