How to Prepare Matcha Like an Expert: A Complete Guide

How to prepare matcha tea like an expert: Tips and tricks from Japanese websites

Matcha tea is a healthy and delicious drink made from the leaves of the Camellia Sinensis plant, grown in the shade to increase its chlorophyll and antioxidant content. To properly prepare matcha tea, you need specific utensils and to follow a few simple steps. In this article, we will show you how to do it, based on Japanese websites, which are the most knowledgeable about this ancient art.

The utensils you need to prepare matcha tea

• Matcha: powdered matcha tea, which should be high quality, organic, and pure. We recommend the high-quality organic matcha tea product offered by “Matcha Zen”.
• Matchawan: the ceramic bowl or cup, round in shape and with a slightly curved rim, where matcha tea is prepared and served.
• Chasen: the bamboo whisk, which has about 80 to 120 filaments curved outwards, used to mix matcha tea with water and create a fine, uniform foam.
• Chashaku: the bamboo spoon, curved in shape and with a rounded tip, used to measure and transfer matcha tea from the container to the matchawan.
• Strainer: the fine, metallic mesh utensil, used to sift matcha tea before adding it to the matchawan, to remove lumps and aerate the tea.
• Measuring cup: the glass or metal utensil, with a capacity of about 100 ml and a graduated scale indicating the water temperature, used to measure and heat the water that will be used to prepare matcha tea.

The steps you should follow to prepare matcha tea

• Heat the water: the water should be low-mineral, filtered, or bottled, and should boil and then cool to about 80°C for usucha (light matcha tea) or about 70°C for koicha (thick matcha tea).
• Heat the matchawan: to prevent the matcha tea from cooling quickly, you should pour a little hot water into the matchawan, swirl it with the chasen so it heats evenly, then empty the water and dry the matchawan with a clean cloth.
• Sift the matcha tea: to prevent the matcha tea from clumping and forming lumps, you should sift it with the strainer over the matchawan, using the chashaku or a small spoon. For usucha, you should use one teaspoon of matcha tea, or about 2 grams. For koicha, you should use two teaspoons of matcha tea, or about 4 grams.
• Add the water: you should carefully add the hot water to the matchawan, without wetting the rim. For usucha, you should use about 70 ml of water. For koicha, you should use about 40 ml of water.
• Whisk the tea: you should hold the chasen with your right hand and the matchawan with your left hand, and move the chasen rapidly up and down, without making circular or lateral movements, or touching the bottom of the matchawan. For usucha, you should whisk the tea until a layer of foam with small bubbles forms. For koicha, you should whisk the tea until a thick, creamy paste forms. When you finish whisking the tea, you should remove the chasen from the matchawan through the center of the foam, making a circular motion.

How to enjoy matcha tea

• Serve the matcha tea in the matchawan, or in a ceramic or porcelain cup that is comfortable to hold and does not get too hot.
• Drink the matcha tea while it is hot, but without burning yourself, in small sips, appreciating its texture and flavor.
• Drink matcha tea with respect and gratitude, remembering its origin and history, and connecting with Japanese culture and spirituality.

Conclusion

Matcha tea is a drink that offers many benefits for your health and well-being. To prepare it correctly, you need specific utensils and to follow a few simple steps. In this article, we have shown you how to do it, based on Japanese websites, which are the most knowledgeable about this ancient art. If you want to enjoy the authentic taste of Japanese green tea, we recommend the high-quality ceremonial organic matcha tea offered by Matcha Zen. 

What are you waiting for to try it? Click here to buy ceremonial matcha tea now and enjoy its benefits.

Before preparing it, if you have never tried it, you might be interested in knowing what real matcha tastes like — the subtle umami of ceremonial matcha is nothing like the bitter matcha from the supermarket.