Traditional Method of Preparing Usucha (Thin Tea)
Ingredients & Tools:
1. Matcha powder (approx. 1–2g or ½ tsp)
2. Matcha bowl (Chawan)
3. Tea sifter (optional)
4. Bamboo whisk (Chasen)
5. Hot water (70°C / 158°F), about 70ml
Instructions:
1. Sift the matcha powder into the bowl to prevent clumping.
2. Add a small amount of hot water (approx. 10ml) and gently whisk until the powder dissolves.
3. Pour in the remaining hot water.
4. Using the whisk, quickly whisk in an “M” or “W” motion to create a smooth, fine froth.
5. Serve and drink immediately.
Traditional Method of Preparing Koicha (Thick Tea)
Ingredients & Tools:
1. Matcha powder (approx. 3–4g or 1 tsp)
2. Matcha bowl (Chawan)
3. Hot water (70°C / 158°F), about 50ml
Instructions:
1. Sift the matcha powder into the bowl.
2. Add just enough hot water to wet the powder.
3. Use the bamboo whisk to mix gently until it forms a smooth, creamy paste.
4. Gradually add the remaining water and stir slowly until the tea achieves a uniform texture.
Tips for Perfect Matcha Preparation
• Use water no hotter than 80°C (176°F) to avoid bitterness.
• Always sift the matcha powder before preparation to ensure a smooth consistency.
• Lightly moisten the whisk before use to make whisking easier.
How to Make Matcha Latte / Cold Whisk
Ingredients:
• Matcha powder: 3–5g
• Hot water (70°C / 158°F): 30–50ml / Cold Whisk : (-)
• Milk (dairy or plant-based): 150ml
• Sugar or honey (to taste)
Instructions:
1. Sift the matcha powder and add hot water. Whisk using the “M” or “W” motion. For cold whisking, add milk instead of water and whisk directly.
2. Heat the milk (or froth it if preferred).
3. Combine the matcha with milk and sweeten as desired.
4. Pour frothed milk on top for a creamy finish.
Reviews
There are no reviews yet.