- Pour a small amount of hot water into the matcha bowl to warm it. Swirl the water around and then discard it.
- Use a matcha scoop (chashaku) or a teaspoon to measure about 1-2 grams of matcha powder and sift it into the warm matcha bowl. Sifting helps to break up any clumps and ensures a smoother matcha.
- Heat the water to about 65-75°C. Pour a small amount (about 60-80 ml) of hot water into the matcha bowl over the sifted matcha powder.
- Using a bamboo matcha whisk (chasen), whisk the matcha briskly in a "W" or "M" motion until the matcha is evenly blend with water and a frothy layer forms on the surface. This should take about 15-30 seconds.
- Depending on your preference, you can adjust the amount of water for a thinner or thicker matcha shot. Experiment with the water quantity to find the balance you enjoy.
- Check the surface of the matcha for a layer of froth. A well-whisked matcha will have a creamy texture and a consistent layer of bubbles.
- Matcha is best enjoyed fresh, so serve it immediately after whisking to savor its vibrant flavor and frothy texture.
- Hold the matcha bowl with both hands, take a moment to appreciate the aroma, and sip the matcha slowly to fully enjoy its unique flavor.
Adjust the matcha powder and water ratios to suit your taste preferences.
- Brewing Method
- Matcha Brewing
- Tea Weight
- 1 -2g
- Brew Water
- 60 - 80g
- Water Temperature
- 65-75°C
- Brew Time
- 30 seconds
