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INSTRUCTIONS FOR MAKING ONE BOWL OF MATCHA GREEN TEA
UTENSILS NEEDED:
• A matcha bowl
• A bamboo matcha whisk
• A bamboo matcha scoop
• A linen tea cloth
• A matcha sifter
• Bowl for boiling water
• Thermometer to measure water temperature
IMPORTANT NOTE: If you try to use western utensils to prepare matcha, it
most likely won’t turn out well. We strongly advice you to obtain and use the
traditional Japanese matcha utensils as it will enrich your matcha experience
and increase your chances of making the perfect bowl of matcha.
Our brewing suggestions for preparing both usucha (thin matcha) and koicha
(thick matcha) are shown below. There are other slightly different variations of
preparing usucha and koicha that you may have learnt and enjoy using. If so,
please feel free to use that method instead.
USUCHA INSTRUCTIONS:
| STEP 1: |
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Preheat the matcha bowl and whisk with hot water by
placing the whisk in the bowl. Once the bowl has thoroughly preheated,
empty out the water and dry the bowl out (preferably with a chakin), so
that it is completely dry. Set the wet whisk aside, and retain 70ml
(approx. 2.3 fl oz) of water in a separate bowl to cool. |
| STEP 2: |
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Use the bamboo scoop to measure about 1½ - 2 scoops
of matcha and place it into the bowl. It is also advisable to sift the
matcha to avoid any clumps forming. For best results use 1½ - 2 scoops
for our Uji matcha and 2 scoops for our Yame matcha. |
| STEP 3: |
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Once the water from STEP 1 drops to 70°C (158°F) -
80°C (176°F) pour it into the matcha bowl. For best results use 70°C
(158°F) for our Uji matcha and 80°C (176°F) for our Yame matcha. |
| STEP 4: |
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Take the whisk in one hand and hold the matcha bowl
with your other hand and start to whisk the matcha. Whisk briskly using
your wrist (not arm). Whisk in a W motion until the matcha has a thick
froth with many tiny bubbles on the surface. The matcha is now frothy
and ready to drink. |
KOICHA INSTRUCTIONS:
| STEP 1: |
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Preheat the matcha bowl and whisk with hot water by
placing the whisk in the bowl. Once the bowl has fully preheated, empty
out the water and dry the bowl out thoroughly (preferably with a
chakin), so that it is completely dry. Set the wet whisk aside, and
retain 40ml (approx. 1.3 fl oz) of water in a separate bowl to
cool. |
| STEP 2: |
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Use the bamboo scoop to measure about 3-4 scoops
of matcha and place it into the bowl. We highly recommend sifting
matcha prior to preparing koicha. |
| STEP 3: |
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Once the water from STEP 1 drops to 70°C (158°F) -
80°C (176°F) pour it into the matcha bowl. The water should be just
enough to cover the powder. Pouring the water in two parts (40% and 60%)
sometimes produces better results. |
| STEP 4: |
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The idea with koicha is NOT to make a frothy
consistency with a fast whisking action like usucha. Instead, a slower
kneading action from left to right, up and down, and a calm 360 degree
rotating action as shown in the image (to the left) can be used to make
a thick consistency. The resulting tea should be reasonably thick,
smooth and without froth. |
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