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

The matcha tea is a healthy and delicious beverage obtained from the leaves of the Camellia Sinensis plant, grown in the shade to increase its chlorophyll and antioxidant content. To prepare matcha tea correctly, you need specific utensils and to follow some simple steps. In this article, we will teach you how to do it, based on Japanese websites, which are the best experts in this ancient art.

The utensils you need to prepare matcha tea

• Matcha: the powdered matcha tea, which should be high quality, organic, and pure. We recommend the product the high-quality organic matcha tea offered by “Matcha zen”.
• Matchawan: the ceramic bowl, 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 filaments curved outward, used to mix matcha tea with water and create a fine, 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.
• Strainer: the fine metal mesh utensil used to sift matcha tea before adding it to the matchawan, to remove clumps and aerate the tea.
• Measuring cup: the glass or metal utensil, which has 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 weakly mineralized, 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 some hot water into the matchawan, move it with the chasen to heat 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, you should sift it with a strainer 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 rim. For usucha, use about 70 ml of water. For koicha, 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 quickly up and down, without making circular or lateral movements, nor 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 and 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 matcha tea in the matchawan, or in a ceramic or porcelain cup that is comfortable to hold and does not get too hot.
• Drink 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 beverage that offers you many benefits for your health and well-being. To prepare it correctly, you need specific utensils and to follow some simple steps. In this article, we have taught you how to do it, based on Japanese websites, which are the best experts in 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 to try it? Click here to buy the ceremonial matcha tea now and enjoy its benefits.