Making Matcha Green Tea the Traditional Way

  1. Boil 3 cups (180 milliliters) of water. Pour the contents into your bowl of matcha. A matcha bowl is a classic tea-drinking vessel from Japanese culture. It’s small, and typically doesn’t come with handles. [2]
  2. Mix the boiling water using the chasen. A chasen is an Japanese tea whisk constructed from bamboo. [3]This procedure warms the bowl, and also softens the wooden whisk’s tines. The chasen is able to be flexed and pliable for efficient whisking.
  3. Get rid of the hot water in inside the bowl. Dump it into the kitchen sink. Clean the interior of the bowl by using a an unclean, dry cloth.
  4. Scoop 2 tsp (1.5 heaping tablespoons, or 10 grams) from matcha and place it in the filter with fine mesh. If you’re using a Chusaku, the scoop should be round. Chashakus are Japanese tea spoon (also called an ounce). [4] The matcha should be at the point at which the chashaku begins to bend.
    • For matcha that is thin (“Usucha” for Japanese) Use 1 teaspoon. (5 grams) of matcha, and two 1 oz. (60 milliliters) of water that is boiling.
    • For the most dense matcha (“Koicha” to Japanese) make use of 2 teaspoons. (10 grams) in matcha. Add 1.4 1 oz. (41.4 milliliters) of water that is boiling.
  1. Mix the matcha in the bowl that is empty and dry. This gets rid of lumps. This means that your tea will be silky smooth enough to drink. [5]
  2. Pour hot water into a teacup. Let the water cool for about a minute. Aim for 185F or 85C. [6]
  3. Pour a little hot water to the matcha bowl, and then whisk it. You can hold the chasen with one hand, and hold the edge of the tea bowl with the other. Blend tea and water till you’ve created an even mix. [7]
    • To make Usucha mix the matcha with hot water together vigorously. Make a rapid back-and-forth movement like you’re drawing the letters either M or W. Make use of you wrist as opposed to your arm. The surfaces of tea once it is bursting with tiny bubbles until a thick froth forms.
    • To make Koicha to be used, make the slow motion of kneading in a left-to-right direction and upwards and downwards. Because you’re not trying to create frost, slowly turn the whisk in a 360-degree motion to create smooth, thick and consistent consistency.
  1. Add the teacup’s contents into the bowl until it’s about 1/3 full, then continue whisking. Toward the end of the whisking process make a circle, then move the chasen towards the center of the bowl to complete the whisking. The center of the bowl will have an edgier foam, as a result. Matcha green tea is waiting for you!
  2. Cleanse your kitchenware. You just need warm water and a dry clean cloth for this process. Rinse the chasen and matcha bowls with warm water after every use. Make sure to set your chasen at its bottom so that the tines hang upwards. Simply wipe the chashaku by wiping it with a cloth.

Crafting a Matcha Latte for Sweetness

  1. Bring 3 cups (180 milliliters) from milk until it is at a simmer in a small pan. It is possible to use almond milk, soy milk rice milk or cow’s milk. Be sure that the small saucepan is on moderate-high heat. Do not let it get too hot. [8]
    • Bring 1 cup (60 milliliters) of boiling water boiling in a separate pot simultaneously.
  1. Add 1 teaspoon (5 grams) of matcha to a cup that is heatproof. If you want an extra thick lattes, add 2 tsp. (10 g). A heatproof cup could be a coffee or tea mug.
  2. Incorporate 1/4 cup (60 milliliters) from boiling water while the whisk is being stirred. Whisk with a slowly, but with a slow and steady rotation. To get more frothy whisk in the form of a letter or W. [9]
    • Use an electric hand-whisker for a smooth, uniform consistency. Be cautious not to whip too fast using this device.
  1. Pour the milk in and continue to whisk. Slightly tip the cup to make more foam. You can sweeten the tea using an agave syrup if you’d prefer. Now, you can enjoy your matcha latte!