How to make matcha tea to perfection

How To Make Matcha Tea To Perfection

Matcha Tea is powdered Gyokuro tea, a Japanese green tea. Mainly served with great elegance in the Japanese tea ceremony, this tea is also used for other purposes, such as green tea ice-cream or green tea cake. With high antioxidant content, matcha tea is an interesting alternative to conventional tea.

When you drink a tea made with matcha powder, you are consuming the whole leaf, rather than just the water extract. All the health benefits in the tea leaf will transfer to you.

There are two types of Matcha: Koicha and Usucha, thick and thin tea respectively, and each has its own way of brewing. So come on this adventure, step by step, and learn how to make Matcha Tea.


To make Matcha tea you will need these tools:

–         a bamboo whisk

–         a cup or matcha bowl

–         a measuring spoon or a bamboo scoop

–         a sifter

–         a thermometer


Follow these steps to make your tea:


Step 1 – Your water:

Always prefer spring water to brew your tea. This way, you are sure not to alter its flavour.

Now heat your water to approximately 75?C to 80?C (165?F / 180? F), under boiling point and use it to preheat your bowl.

Discard this water 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. Less water for a thicker tea.

Step 2 – Measuring your tea:

Take your scoop and measure ? to 2 scoops of matcha powder for Usucha and 3 to 4 scoops for Koicha and add it to your bowl. Use a strainer to make sure it is as fine as possible.


Step 3 – Whisking:

Get you bamboo whisk ready. Pour hot water into your bowl and whisk it rapidly to dissolve the tea powder completely. This is key if you want to master how to make Matcha tea. Make sure the water temperature is between 70?C – 80?C. Green tea does not require water temperature to be at boiling point.


Step 4 – Usucha or Koicha?

Does your tea have a greenish  texture? Does it have an earthy fragrance? If yes, perfect! You are mastering the art.

If you are making Usucha, whisk the tea in W movements until a thick froth with several bubbles emerge. If you are brewing Koicha, try whisking it in circular movements to obtain a smoother mixture, with no froth.


Step 5 – Drinking:

And that’s it! You are ready to drink your matcha tea. To savour it at its best, drink it immediately.

Enjoy a relaxing tea with so many health benefits and a wonderful taste.



Preserving your Matcha Tea:

Here’s a tip to preserving matcha powder. Keep it in an air tight container in the refrigerator. In there. it will keep fresh, but you should consume it within 2 to 4 weeks after opening.

Want more tea?

After getting your powder from the refrigerator, make sure that you let your tea warm up to room temperature before starting.

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