For those who wish to make a daily ritual of matcha, but want to preserve the authentic method of preparation, we offer the following guide.
Our starter kit includes a bowl, a bamboo whisk and scoop, and a canister of high-grade matcha powder, directly from Kyoto.
The preparation of matcha is in its essence simple and inviting. As follows, the tools themselves are humble and easy to use. Besides the bowl, scoop, whisk and powder, you will need hot water, a clean cloth or paper towel, and a metal mesh sieve or sifter.
- 1Heat the water to 80 C/ 176 F, or just below boiling. (If you do not have a tea kettle with a thermostat, and you prefer to be precise, see the alternate instructions below.)
- 2When the water reaches temperature, pour enough into the clean bowl to warm the pottery. Empty the water. Wipe the bowl with a clean cloth.
- 3Spoon 1.5 g, or two spoonfuls of matcha powder into the bowl using the bamboo scoop in your starter kit. Pour approximately two ounces of hot water into the bowl.
- 4Using the bamboo whisk, touch the bottom of the bowl and gently remove any powder that may be clinging to the surface. Increase the speed of your motions, moving back and forth so that your wrist is making a snapping motion. Whisk the tea until a smooth foam covers the surface. If you are whisking at the right speed, this should take a minute or less.
- 5Slow your whisk to a very gentle motion to break any large bubbles that may have formed. The tea should be a bright grassy color, smooth and airy.
If you do not have a water kettle that measures water temperature, follow these steps to achieve the same perfect bowl of tea.
- 1Boil water in a pot or kettle.
- 2Spoon 1.5 g, or two spoonfuls of matcha powder into the bowl using the bamboo scoop, which resembles a hooked stick. Pour just enough cold water to dampen the matcha powder.
- 3Using the bamboo whisk, gently blend the water and matcha and break up any clumps.
- 4Add two ounces of hot water. The water will cool down because of the cold water already in the bowl.
- 5Increase the speed of your motions, moving back and forth so that your wrist is making a snapping movement. Whisk the tea until it is smooth and foamy on the surface. If you are whisking at the correct speed, this should take a minute or less.
- 6Increase the speed of your motions, moving back and forth so that your wrist is making a snapping movement. Whisk the tea until it is smooth and foamy on the surface. If you are whisking at the correct speed, this should take a minute or less.
Sit back, quiet your mind and enjoy each velvety, naturally sweet sip.
As tea professionals, we recommend that the matcha powder be kept in the canister in the refrigerator or in a dark dry place. Storing the matcha powder in a moist environment causes clumping. Once the matcha has been unsealed, it will begin to oxidize. For this reason, we suggest using matcha within three months of opening your canister.
To get rid of clumps and to increase the foam, sift the matcha powder prior to preparation.
The reason we suggest using water below boiling is so that you may best preserve the tea's health benefits, taste and fragrance. If the tea is not foaming well, you may have poured too much water or the temperature may be too high.