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Matcha is a type of Japanese green tea that is grown and processed in a special way. This tea is made from the leaves of the Camellia sinensis tea bush, which are grown in the shade during the last weeks before picking.
The process of making matcha includes collecting, steaming, drying and grinding the leaves. Then the leaves are ground into powder using special stone mills. This matcha powder retains all the beneficial potential and rich taste of green tea.
Matcha has a rich green color and a characteristic bittersweet taste. It is used as a base for ceremonial tea in Japanese tea culture. Matcha is also popular as an ingredient in tea, added to smoothies, ice cream, confections, and other beverages or foods to provide rich flavor and health benefits.
Here is the traditional way to prepare matcha:
Tools:
- Matcha cup (chavan)
- Bamboo whisk (garlic)
- Sieve or colander
- Bowl for whisking matcha (chavara)
- Hot water (approximately 70-80°C)
Instructions:
- Warm up your matcha cup by pouring hot water over it. Then wash the cup and dry it.
- Measure out about 2 grams of matcha using a spoon or special matcha measuring spoon.
- Pour hot water into the second cup for a few seconds to preheat the chavara (matcha whisk).
- Using a sieve or colander, pour the matcha from the first cup (where you measured it) into the chavara.
- Pour a small amount of hot water (about 30 ml) into the chavara with the matcha.
- Using a bamboo whisk (chasen), begin whisking the matcha and hot water in a quick left-to-right motion until smooth.
- Gradually add the rest of the hot water to the chavara and continue beating the matcha until you get a smooth, creamy foam.
- Pour the matcha from the chavara into the heated matcha cup, gently tilting the chavara to allow the foam to flow into the cup.
- Then use a bamboo whisk to smooth the surface of the foam and remove any air bubbles.
Your matcha is ready! You can enjoy its rich taste by savoring slowly and enjoying every sip.
