How to Make Matcha Tea

July 29, 2014

Edited by Therighttea, MA, Maluniu, Gogoup and 2 others

Matcha tea is a powdered Japanese green tea that mingles the elegance of the Japanese Tea Ceremony and the powerful world of green tea health benefits. Being a powder tea, it stands out because you are consuming the whole leaf, rather than just the water extract.

Whether you wish to obtain a thick or thin tea, known as Koicha and Usucha respectively, you must brew it correctly so gather the necessary tools to get the best out of this tea. Come on this adventure, step by step, to brew the perfect cup of Matcha tea.

Steps

Boil water to approximately 75 degrees C to 80 degrees C (165 degrees F to 180 degrees F), under boiling point. Use it to preheat the bowl.
Discard it and dry the bowl very carefully. Make sure you keep in a separate bowl about 70ml of the hot water if you are preparing Usucha, or 40ml for Koicha.
Measure ½ to 2 scoops of powder for Usucha and 3 to 4 scoops for Koicha.Add it to the bowl. Use a strainer to make sure it is as fine as can be.
Pour hot water into the bowl. Whisk it rapidly to dissolve the powdered tea completely. Make sure the water temperature is still between 70ºC – 80ºC.
Whisk it in “W” movements, if you wish to drink Usucha, until a thick froth with several bubbles emerges. If you prefer Koicha, try whisking it in circular movements to obtain a smoother mixture, with no froth.
Drink it immediately. Savour the amazing green tea antioxidants flowing through your body.