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How to enjoy Matcha
Matcha (powdered green tea) is the traditional tea used in Japanese tea ceremonies. The traditional method of drinking matcha uses a bamboo whisk, however a cocktail shaker or electric blender can also be used provided the liquid can be mixed uniformly.
Usucha (thin tea)
Recipe
- Sift the Matcha powder with a tea strainer if required. Put 1.5 bamboo teaspoons (chashaku) of Matcha (powdered green tea) in a warmed tea bowl.
- Pour 50ml (1.6fl.oz) cooled boiling water (approx. 80°C/176°F) into the tea bowl and whisk the tea until it becomes frothy.
Koicha (thick tea)
Recipe
- Put 3 teaspoons (approx. 2g) of Matcha in a warmed tea bowl.
- Pour 15ml (0.5fl.oz) cooled boiling water (approx. 80°C/176°F) into the tea bowl and whisk the tea slowly.
- When Matcha and hot water are mixed well, add 10ml (0.3fl.oz) of hot water to adjust the strength of tea. Whisk again until it becomes glossy.
