Though making a traditional bowl of Matcha can seem a bit intimidating at first, it's actually quite simple once acquainted with the process and the accessories needed.
Ceremonial Grade Matcha
Pre-boiling Hot Water (soft water recommended)
Small Hand Sifter (optional)
Whisk Holder (optional)
Place two bamboo scoops (appx 1/2-1 tsp) of Matcha into a small hand sifter over the bowl.
Sift the Matcha into the bowl to avoid clumps from forming in the tea (sifting optional,but strongly recommended).
Add 2-3 oz. (less than 1/3rd of the bowl) of pre-boiling (~180F/80C) to the bowl.
Using the bamboo whisk, whisk the tea briskly in an "m" or "w" motion. This whisking process aerates the tea, creating a nice frothy layer on the surface.
Gently rub the surface with the bamboo whisk to rid the froth of any large air bubbles.
Add up to 6 oz. of hot water to taste (optional).
Do not add more than 3 oz. of hot water before whisking - adding too much water will prevent the tea from frothing. Only add more water after the layer of froth is created.
When making Matcha, boiling water should be avoided to preserve the smooth, mild taste of Matcha. Using boiling water will release the tannins in the tea, causing the tea to become bitter.
When cleaning utensils, simply rinse with water (do not use soap). Store the bamboo whisk on a whisk holder if desired, which preserves the shape of the whisk and prevents molding.
An instructional video on how to make a traditional bowl of Matcha.
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Store in the fridge or freezer
Keep away from items with a strong odor
Keep away from any moisture or direct contact to light