How To Prepare Matcha Tea
At Matcha Cafe Bali we love to create special recipes with matcha, like adding this magic powder to pancakes or even to our delicious potato gnocchi. But today we want to focus on the very first way to enjoy it: whisking it into hot water to create a frothy, nourishing tea.
It's very simple to make and a healthy habit to add to your daily routine. For us it’s the perfect way to start the day. It’s energizing and calming both at once, and above all else, it’s delicious.
Tools you need
- 1/2 cup water
- 1/2 teaspoon matcha green tea
- Place a fine-mesh strainer over your chawan bowl, then use the chasaku bamboo scoop to sift about a half teaspoon (1 gram) of matcha into the bowl. Sifting produces a fluffier powder and will ensure there are no clumps so your tea will be smooth.
- Pour a small amount of water (about 50ml or a quarter cup) of hot water (not boiling, 70°C-160°F is ideal) into the bowl. Use a kettle with temperature control if you can.
- Using your chasen bamboo whisk, vigorously mix the matcha in a zig zag motion until the tea is frothy (around 10-15 seconds).
- Add more water to your taste preference. The more you add, the lighter the flavor. Matcha’s grassy, umami flavor can be an acquired taste, feel free to add a sweetener like honey or maple syrup if you like.
- Drink the matcha directly from the bowl. Make sure to drink it right after you've prepared it—the powder will settle at the bottom after a while. Enjoy!
You can vary the thickness and flavor intensity of your matcha to suit your taste. The thin, drinkable matcha is called usucha. To make thin matcha: use 1/2 cup water or 2 scoops (about 1/2 teaspoon) of tea.
When matcha is mixed to a really thick, almost paste-like consistency, it has no foam. This is called koicha and it's typically reserved for ceremonies and special occasions. To make thick matcha: use 1/4 cup water or 3 to 4 scoops (about 3/4 to 1 teaspoon) of tea.
For cold matcha, prepare it with hot water, then pour over ice.