Making matcha is a simple yet profound process.
In this article, we will give you two key tips for bringing out the characteristics of matcha.
1.Use a tea strainer to sift the matcha.
Because matcha is a powder, any lumps will reduce palatability.
Therefore, it is better to strain matcha through a tea strainer.
2.The tempareture of hot water
Prepare the water at 80°C, not boiling water.
Alternatively, leave the boiling water for 6 minutes to cool.
3.whisk quickly
When whisking matcha, use a tea whisk, and whisk quickly without putting pressure on the wrist.
At first, instead of turning the tip of the tea whisk, start to draw a 'W'.
4.To form fine froth
Gradually, when large froths start to form, use a tea whisk to mix the surface parts to make the foam finer.
The finer the froth, the better the mouthfeel, lighter and softer and more mellow in taste.
<NOTE>
”Could a spoon be a substitute for the Chasen/ tea whisk?”
We are often asked this question, but we recommend using a Chasen if you would like to enjoy a good cup of matcha tea. This is because the matcha will inevitably become lumpy and difficult to dissolve, and a spoon will not form a fine froth.
For more detailed quantities and what is needed, see our resipe.
