a short, simple guide to matcha preparation (from a self-proclaimed matcha expert)
As matcha starts to enter mainstream culture through its slow introduction to many menus from coffee and tea shops, it is essential to know the techniques that ensure a smooth, creamy texture without resulting in the consumption of bitter clumps.
You will need: matcha powder, a small bowl, Japanese bamboo whisk (chasen), water
Make sure you get a high-quality brand of matcha powder (Ippodo and Tezumi are highly recommended for its quality and duration).
Measure 1.5-2 grams of matcha powder into a small bowl.
Pour a dash of cold water into the bowl and gently mix the ingredients into a thick, even paste using a Japanese bamboo whisk (chasen). When mixing, try alternating between a circular and back-and-forth motion.
Pour 30-100 ml of 90-100°C water into the bowl.
Whisk the tea at a rapid pace until you get a good froth that covers the tea beneath it. Then whisk at a slower but steady pace until the bigger bubbles disappear from the foam.
Enjoy or serve!
Tip: When pressing the whisk against the bowl, do it gently without much force to avoid snapping the tines. Rinse the whisk with water and let it dry after every use. A well-kept whisk can still be used for many years.
