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.
Chasen (bambo whisk)
Chashaku (bamboo scoop) or measuring spoon
Matcha Chawan (tea bowl)
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 *
- Store the Matcha powder in the freezer to keep it fresh. Before use, restore to room temperature before making tea.
- Water should be 175 degrees F, not boiling. Allow boiling water to cool or your Matcha will taste bitter.
- Bamboo tools and whisk will achieve the best results.
- 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!!! ♡
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