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10th September 2009


Preparing Matcha

We're very happy to have just launched our first Matcha green tea on the website. It's a high grade, made using top quality tencha leaves. It has a delicious flavour balancing sweetness and savouriness, a lovely thick texture and a vibrant bright green colour.

Preparing Matcha is intimidating at first but very easy if you follow a few basic and easy steps.  Below is a quick guide which will help you to make your own delicious matcha at home. All of the tools that you need to make this tea are available in our Matcha Set.

First, add about 2g or 2 (chashaku) spoons of matcha into the bowl. If you don't have a traditional chashaku matcha spoon then about two thirds of a teaspoon will equal a similar amount to that shown in the photo above. Notice the vibrant green colour of the powder - this is a hallmark of top quality matcha.

You will notice that the powdered matcha has a few lumps in it. In order to make really smooth matcha you will need to get rid of these lumps. You can do this by adding a very small amount of cold water to the bowl.Using hot water to do this will not remove the lumps so it is important that the water is cold. Next, use your whisk to gently make a paste and to remove any lumps.

You are now ready to add the hot water, 80 degrees celsius is best. Add about 60-70ml of the water.

Now to the whisking. Firmly grip the bamboo handle of the whisk with your index, middle and ring finger. Use your other hand to hold and support the bowl. Whisk using rapid wrist movements and try not to let the tip of the whisk touch the bottom of the bowl.If you move the whisk through the bowl as if you were writing the letter 'm' you will be whisking the matcha correctly. 30 seconds to 1 minute is often enough to achieve the desired result.

When there are no large bubbles left in the match and the resulting bowl looks thick and frothy with many tiny bubbles, as in the picture above, then your matcha is ready to drink.