How to prepare Matcha Tea

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

Matcha tea is a healthy and delicious beverage made from the leaves of the Camellia Sinensis plant, cultivated in the shade to increase its chlorophyll and antioxidant content. To prepare matcha tea correctly, 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 ones that best understand 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 offered by "Matcha Zen".
Matchawan: the ceramic bowl or cup, round in shape with a slightly curved rim, where matcha tea is prepared and served.
Chasen: the bamboo whisk, which has about 80 to 120 curved bristles, used to mix matcha tea with water and create a fine and uniform foam.
Chashaku: the bamboo spoon, curved in shape with a rounded tip, used to measure and transfer matcha tea from the container to the matchawan.
Sieve: a fine, metallic mesh utensil used to sift the matcha tea before adding it to the 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 water temperature, used to measure and heat the water for matcha tea preparation.

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).
Warm the matchawan: to prevent the matcha tea from cooling quickly, pour some hot water into the matchawan, swirl it with the chasen to warm it 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, sift it with a 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: carefully add the hot water to the matchawan, without wetting the rim. For usucha, use about 70 ml of water. For koicha, use about 40 ml of water.
Whisk the tea: hold the chasen with your right hand and the matchawan with your left, and move the chasen rapidly up and down, without circular or lateral movements, and without touching the bottom of the matchawan. For usucha, whisk the tea until a layer of foam with small bubbles forms. For koicha, whisk the tea until a thick, creamy paste forms. When you finish whisking, remove the chasen from the matchawan through the center of the foam, with 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 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 ones that best understand this ancient art. If you want to enjoy the authentic taste of Japanese green tea, we recommend the high-quality organic ceremonial 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.