Tools ::

  • Bamboo Whisk (Chasen) or small whisk/hand frother
  • Teabowl (Chawan) or small bowl
  • Teaspoon (Chashaku)
  • Kettle

Optional Tools ::

  • Small fine mesh sieve
  • Thermometer

Traditional Method ::

Also called the Usucha method, Traditional Matcha preparation is a culinary art form of great cultural importance in Japan. It is used during tea ceremonies with specific tools, presentation, and care. Below are instructions adapted for your everyday matcha! Feel free to adjust the recipe to your taste ...

  1. Sift or spoon 2 grams (approximately 1 level tsp) of matcha powder into your tea bowl
  2. Bring 200ml of water to 80-90 degrees celsius (a little below boil)
  3. Add a small amount of your water to the matcha powder and create a smooth paste using your whisk in a zig-zag motion. Try to eliminate any lumps!
  4. Add the rest of the water slowly and whisk thoroughly until a nice froth is achieved and any clumps of powder are eliminated. Whisk with the wrist.
  5. Serve immediately.

Matcha Lattes and Iced Teas ::

Matcha Latte

  1. Follow the traditional method to the end of step 3. 
  2. Substitute the remaining water with steamed milk or milk alternative.
  3. Whisk as usual, stir in a sweetener if desired, and enjoy!
  4. For an iced matcha latte, pour the frothed matcha and milk over ice cubes. Adjust milk  or water quantity to taste.

Matcha Iced Tea

  1. Follow the traditional method to step 4.
  2. Pour the frothed matcha over ice in a glass and top off with cool water if desired.
  3. Enjoy as is or add fresh lemon juice and simple syrup (or other sweetener) to taste.

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