Preparing Matcha Green Tea the correct way will enhance the flavour of the tea and enrich your matcha experience. It is strongly recommended that you use the traditional Japanese matcha utensils as it increase your chances of making the perfect bowl of matcha.
Here’s a list of what you need:
- Matcha Green Tea Powder
- A matcha bowl (Chawan)
- A bamboo whisk (Chasen)
- A bamboo scoop (Chashaku)
- Linen tea cloth (Chakin)
- A matcha sifter (Furui)
- A Bowl for boiling water
The last four items on the list can be substituted with what you have at home, but it is strongly recommended that you get the Chawan and Chasen for an authentic matcha green tea experience.
Usucha (Thin Matcha)
Preheat the matcha bowl by filling it about 1/4 full with hot water. Gently moisten the bamboo whisk by placing it facing down into the hot water to wet the tips of the prongs. Be delicate with the whisk and avoid getting the handle wet. Once the bowl is preheated, pour the water into another bowl and dry the matcha bowl with a linen cloth, preferably with a chakin. Go around perimeter of the matcha bowl three times, then come into the center to dry the center. After drying, set the chakin and whisk aside.
Sift two scoops of matcha into the bowl using the Furui. Sifting is optional but recommended, as it will remove any clumps of powder and make the matcha tea smoother. Finally, tap the teaspoon twice on the matcha bowl to remove any remaining matcha.
Next, pour about 3 to 4 oz of hot water (the temperature should be about 160°F to 175°F, or 70°C to 80°C) into the matcha bowl. Hold the Chasen (bamboo whisk) in one hand and the rim of the Chawan (matcha bowl) with your other hand and start to whisk the matcha. Whisk briskly in a M motion until the matcha has a thick froth. Do not scrap the bottom of the bowl as you won’t be able to whisk fast enough if you do so. If there are any big bubbles, break them up. Big bubbles are not considered polite if you are serving it to a guest. The matcha is now ready to drink!
When drinking, you should drink in three sips, finish and aspirate on the third sip.
The preparation of Koicha (thick matcha) is very similar to Usucha (thin matcha). The main difference is in the amount of matcha and water used, and the whisking technique.
For Koicha, use about 3 to 4 scoops of matcha and pour just enough water to cover the powder. For best results, you should pour the water in in two parts (40% and 60%). Whisk slowly with a kneading action from left to right, up and down, and a gentle 360 degree slow whipping motion. The resulting tea should be thick and without froth.