Matcha is a special type of green tea made from the fine powder of ground tea leaves. Instead of steeping it like you do with green leaves, you whisk it with hot (not boiling) water and consume the entire drink, including the powdered leaf.
For many centuries, matcha has been used as a ceremonial beverage in the Japanese tea ceremony. These days you don't have to travel to Japan to experience traditional matcha. Here's an overview of the steps and tools used to make matcha in a more relaxed environment than a formal tea ceremony.
- Scoop about 1 1/2 teaspoons of ceremonial grade matcha using a traditional measuring spoon (called chashaku) or a regular teaspoon.
- Sift the matcha using a tea strainer into a tea bowl (matcha chawan) or tea cup. This is to get rid of any clumps, making the matcha smooth.
- Slowly pour 2-3 ounces of hot (180 degree) water into the bowl or cup.
- Using a traditional bamboo whisk (chasen), whisk the matcha and water for 15 seconds. Whisk in a gentle circular motion for smooth matcha or a faster M shaped motion for foamy matcha.
- Enjoy your matcha!
Try making matcha with this organic ceremonial matcha and enjoy a bit of zen in your life.