Matcha The Authentic Way

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Dearies, I know you all love matcha! It’s the most popular topic that I write about. I recently realized that I’ve shared recipes and matcha on-the-go tips, but we haven’t done a post about how to have an authentically prepared cup of matcha. So, here we go!

To prepare your matcha the authentic way, you need just a few tools: a matcha bowl (a small cereal bowl could work) called a chawan, a bamboo whisk called a chasen, and a small mesh sifter. An optional tool is the tea scoop, called a chashaku.

Now you just need two ingredients: 1 cup of water and 1 teaspoon of matcha. I recommend using ceremonial grade matcha, this is the best quality and will whisk up to a delicious, frothy cup. But don’t get discouraged if you don’t have ceremonial grade. Go with what you can find!

So, now that you have your tools and ingredients, you are ready for a perfect bowl of matcha.

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First, measure out a tsp of matcha, which can also be measured with 2 scoops with the chashaku. Place the matcha in the sifter over your bowl. It’s important to sift the matcha first, don’t skip this step! Sifting removes clumps and will help you get a nice frothy bowl of tea.

Your water temperature needs to be 175°, this is very important! Do not use boiling water or your matcha will be bitter. Green teas in general need cooler water than black teas. Once you have the right temperature, pour about 4 tablespoons of water into the bowl and gently mix the matcha until you form a nice, vibrant green paste.

Once you have your paste, it’s time to whisk! Add the remainder of your water, and whisk in a ‘W’ formation. Be gentle with your pressure- you don’t want to crush the tips of the whisk to the bottom of the bowl, they’re delicate and you might bend them. Whisk using your wrist, and not your fingers. Once you have a lovely frothy texture, you can remove the whisk. It shouldn’t take too long, so be mindful not to over-whisk. Whisking takes lots of practice, so get ready to drink lots of matcha! Even if you don’t get a very frothy bowl the first few times, don’t discard that matcha! As long as the powder is mixed in, it will still taste delicious. Sip right from your bowl and enjoy!

If after a few tries you’re still not getting a frothy mixture, make sure you are sifting your powder well. Also be sure you are whisking in a ‘W’ formation, and moving from your wrist.

Be sure to clean your matcha tools very well. The bamboo whisk should be cleaned thoroughly and also air dried. Make sure it’s fully dry before you store it to avoid any mold from growing on the whisk.

The best way to learn is to practice! There are also scores of videos online that you can find with a quick search. Watching someone whisk may also help you understand what to do. Dearies if you have any questions about preparing matcha, please drop me a line and let me know! I’d be happy to help out. Happy whisking!

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