How to Make Matcha Tea Like a Pro: Tips and Tricks from Japanese Websites

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

The utensils you need to prepare matcha tea

• Matcha: Matcha tea powder, 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 mug, round in shape and with a slightly curved edge, where matcha tea is prepared and served.
• Chasen: The bamboo whisk, which has about 80 to 120 filaments curved outward, used to mix matcha tea with water and create a fine, even foam.
• Chashaku: The curved bamboo spoon with a rounded tip used to measure and transfer matcha tea from the container to the matchawan.
• Strainer: The fine mesh metal utensil used to sift matcha tea before adding it to matchawan, to remove lumps and aerate the tea.
• Measuring cup: A 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 to be used to prepare matcha tea.

The steps you should follow to prepare matcha tea

• Heat the water: The water should be low-mineralization, filtered or bottled, and should be boiled and then cooled to about 80°C for usucha (light matcha tea) or about 70°C for koicha (thick matcha tea).
• Warm the matchawan: To prevent the matcha tea from cooling down quickly, you should pour some hot water into the matchawan, swirl it around with the chasen so it heats evenly, then pour out the water and dry the matchawan with a clean cloth.
• Sift the matcha tea: To prevent the matcha tea from clumping and forming lumps, sift it through the sieve over the matchawan, using the chashaku or a small spoon. For usucha, use one teaspoon of matcha tea, or about 2 grams. For koicha, 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 edge. For the usucha, you should use about 70 ml of water. For koicha, you should use about 40 ml of water.
• Whisk the tea: Hold the chasen in your right hand and the matchawan in your left. Move the chasen quickly up and down, without making circular or lateral movements, or touching the bottom of the matchawan. For usucha, whisk the tea until a foamy layer with small bubbles forms. For koicha, whisk the tea until a thick, creamy paste forms. When you're done whisking the tea, scoop the chasen out of the matchawan through the center of the foam, using 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 doesn't get too hot.
• Drink the matcha tea while it's hot, but not 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 beverage that offers many benefits for your health and well-being. To prepare it correctly, you need specific utensils and follow a few simple steps. In this article, we've taught you how to make it, based on Japanese websites, which are the most knowledgeable about this ancient art. If you want to enjoy the authentic flavor of Japanese green tea, we recommend the high-quality organic ceremonial matcha tea offered by Matcha Zen .

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