How to make matcha at home, with or without a whisk
Matcha is Japanese green tea ground into a very fine powder. It is not steeped: the powder is mixed into the water and you drink all of it. That is why it is prepared differently from any other tea.
What you need
- A wide bowl, ideally warmed.
- A bamboo whisk (chasen). A small electric milk frother works too.
- A fine sieve to sift the powder.
- A teaspoon or the bamboo scoop (chashaku).
Amounts
For one cup you need about 1 to 2 grams of matcha, one or two level teaspoons, and 70-80 ml of water at 70-80 °C. Boiling water makes matcha bitter.
Step by step
- Sift the matcha into the bowl so no lumps form.
- Add a splash of water and stir into a smooth paste.
- Pour in the rest of the water.
- Whisk quickly in a zigzag, not in circles, for 15 to 20 seconds.
- When there is a fine, even foam on top it is ready. Drink it straight away.
Matcha latte
Make the matcha with half the water, then add 150-200 ml of hot milk or plant drink, frothed if you like. Cold, over ice, it is great in summer.
How to store it
Matcha is more sensitive to air, light and heat than any other tea. Keep it tightly closed, in the dark, and use it within a few weeks of opening. If it turns yellowish it has lost its freshness.
Ceremonial or culinary matcha
Matcha for drinking on its own, often called “ceremonial”, is bright green and tastes sweet. Culinary matcha is stronger and slightly bitter, suited to cakes, ice cream and milk drinks. For a matcha to drink without sugar, always choose the first.