Matcha is the most delicious when you brew it with traditional tools. We have simplified the method of brewing matcha with traditional tools, with the tips and tricks from our staffs that are well-experienced in Sado (Japanese Tea Ceremony.)Please try to make matcha by all means.
Pour hot water into the tea bowlThis time, do not put the matcha powder first. The first step is to warm up the bowl.
Dip the bamboo whisk in the hot waterBy dipping the bamboo whisk in hot water, the tip of the whisk will become soft and it will be easier to use.
Discard the hot water from the bowl
Wipe the bowl with clothIf there is water left in the bowl, it will be harder to make tea. So wipe it carefully.
In case if the matcha powder is clumpy when you take it out of the bag, use a small strainer to sift the matcha
Add 1.5g (0.05oz) of matcha powder into the bowl
Pour 70ml (2.4 fl oz) of hot water into the bowlThe water temperature should be about 80°C/176°F.
Use the bamboo whisk to stir the teaMove the whisk front and back fastly until foams form on the surface.
When whisking, remove the big foam from the tea and only remain the fine foamsThe fine foams on the surface will make matcha more delicious.
Delicious matcha is ready to be served
Notes
Even though matcha is usually prepared with traditional tools, you can freely prepare matcha with other tool alternatives easy to get in your country.If the tea bowl is not available, please substitute it with a small bowl that has quite large surface like Café au lait bowl.If the matcha whisk is not available, substitute with plastic/resin reuseable matcha whisk. Milk frother is also useable, but the matcha will not be as frothy as when using matcha whisk.If tea spoon is not available, feel free to use a regular tea spoon.