Food, Tea
Comments 2

Matcha 抹茶

                                                

How to Make Matcha / Japanese Green Tea

Homemade Matcha is the best! With a little bit of training you can make a fine bowl of tea, and you will find it easier than you thought. 

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What you need to have: 

Matcha Powder

Chasen (bambo whisk)

Chashaku (bamboo scoop) or measuring spoon

Matcha Chawan (tea bowl)

Matcha Strainer

Hot Water

Instructions

1. Use the Chashaku (bamboo scoop) to measure the matcha powder, about 2 scoops for Usucha (thin tea) , or 3-4 scoops for Koicha (thick tea). Sift your matcha powder into your tea bowl, this will ensure there are no lumps so your tea will be smooth.

2. Add hot water (about 70 cc), use water just under a boil for best result.

3. Using your Chasen (bamboo whisk), whisk to combine your tea. Begin slowly to dissolve matcha, then move very briskly back and forth as fast as you can in the middle of the tea bowl. When the tea is sufficiently aired and turned into a fine creamy foam, slowly lift the whisk from the center of the bowl.

Matcha Tips from * TEAVANA *

  1.  Store the Matcha powder in the freezer to keep it fresh. Before use, restore to room temperature before making tea.
  2.  Water should be 175 degrees F, not boiling. Allow boiling water to cool or your Matcha will taste bitter.
  3. Bamboo tools and whisk will achieve the best results.
  4.  In the iced beverage, soymilk or creamer may be substituted. For a lower calorie option, try adding a teaspoon of sugar-free, fat-free powdered creamer to warm water. Whisk until dissolved.

ENJOY YOUR HOMEMADE MATCHA!!! ♡

Wait…wait…wait…

Get a chance to win a traditional Matcha Starter Kit!!! Follow @littlekyotocafe on Instagram for more details.

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♡ ♡ ♡

This entry was posted in: Food, Tea

by

I start my day with coffee and end my day with wine. #fact *:) Mimi Claire, this website/blog, symbolizes my foray into the world of baking and cooking. It was born out of my childhood passion in exploring and inventing different types of original recipes with a twist. What started as a self-taught passion journey has been transformed lately into a lifework in my attempt to share my discoveries and tastes thru this channel with like-minded people all over the world. I hope to achieve the fine mix and taste in between the Filipino, Japanese and French cuisine arts in my dreams of becoming a full-fledged chef in my own café/restaurant venture someday. I graduated from Le Cordon Bleu in Tokyo in 2014 with a Patisserie Diploma and will continue to study French cuisine sometime soon again. I am currently attending one of Japan’s most popular cooking schools, the ABC Cooking Studio to learn more about Washoku (Japanese Traditional Cuisine) and Wagashi (Japanese Confectionery). Please bear with me in my personal journey in this life-work I have chosen for myself. xo, Claire

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