Matcha is a powdered variety of Japanese green tea that blends the elegance of the traditional tea ceremony with its potent health benefits. Being powdered, it allows you to consume the entire leaf, rather than just the infusion, therefore it has a very strong taste. Two different types of tea can be prepared: thick, known as Koicha, or light, known as Usucha; in both cases it is important to know the correct steps to take. Once you have learned how to prepare it, you can enjoy it in many different ways.
Ingrediants
Light Matcha Tea (Usucha)
- 1½ teaspoon (2 g) of powdered matcha tea
- 60 ml of boiling water
Thick Matcha Tea (Koicha)
- 3 teaspoons (4 g) of powdered matcha tea
- 60 ml of boiling water
Matcha Tea with Milk
- 1½ teaspoon (2 g) of powdered matcha tea
- 1 tablespoon (15 ml) of boiling water
- 240 ml of milk (cow, almond, coconut, etc.)
- 1 teaspoon of honey, sugar, agave syrup or maple syrup (optional)
Cold Matcha Tea with Milk
- 1½ teaspoon (2 g) of powdered matcha tea
- 1 tablespoon (15 ml) of boiling water
- 240 ml of milk (cow, almond, coconut, etc.)
- 1 teaspoon of honey, sugar, agave syrup or maple syrup (optional)
- 5-7 ice cubes
Steps
Method 1 of 4: Making Light Matcha Tea (Usucha)
Step 1. Sift one and a half teaspoons of powdered matcha tea into a teacup
Measure the tea, then pour it into a colander on a tea ceremony cup (called a "chawan"). If you don't have a special measuring spoon available, you can use the scale to weigh two grams of tea. Gently tap the colander to drop the tea into the cup; sifting it is used to break up any lumps to obtain a drink with a more uniform consistency.
The light version of matcha tea is called "usucha"
Step 2. Pour the boiling water into a second teacup
The water should not have reached a boil yet, so ideally it should be at a temperature of around 75-80 ° C. Do not pour it directly into the cup that contains the tea powder.
Step 3. Slowly transfer the boiling water into the tea cup
This double step serves to prevent lumps from forming. In addition, boiling water allows you to heat the cup preparing it to accommodate the tea. Once empty, you can dry it with a clean cloth.
Step 4. Quickly mix the tea with the "chasen" for about 10-15 seconds, making zigzag movements
The chasen is a delicate bamboo whisk specifically designed to prepare matcha tea. Do not use a common metal whisk or fork, otherwise you will spoil the taste and aroma of the tea.
This zigzag movement gives the tea a foamy texture. If you want it to be less dense, mix it in a circular way
Step 5. Pour the tea into the still hot cup, then drink it immediately
Unlike usual, matcha tea is not brewed; the dust will eventually settle on the bottom of the cup.
Method 2 of 4: Make Thick Matcha Tea (Koicha)
Step 1. Sift three teaspoons of powdered matcha tea into a teacup
Measure the tea, then pour it into a colander on a tea ceremony cup (called a "chawan"). If you don't have a special measuring spoon available, you can use the scale to weigh four grams of tea. Gently tap the colander to drop the tea into the cup; sifting it serves to break up any lumps to obtain a drink with a more uniform consistency.
The thick version of matcha tea is called "koicha"
Step 2. Pour the boiling water into a second teacup
The water should not have reached a boil yet, so ideally it should be at a temperature of around 75-80 ° C. Do not pour it directly into the cup that contains the tea powder.
Use bottled water or filter sink water with a special jug. Unfiltered aqueduct water contains many minerals, so it may alter the taste of tea
Step 3. Pour half of the water into the cup containing the tea
Do not transfer it all at once, otherwise the powder will tend to clump.
Step 4. Quickly mix the tea with the "chasen" in circular motions
The chasen is a delicate bamboo whisk specifically designed to prepare matcha tea. Do not use a common metal whisk or fork, otherwise you will spoil the taste and aroma of the tea. Keep stirring until the powder dissolves into a thick paste.
Step 5. Add the rest of the water, then start mixing again
Use the chasen again in circular motions. Do not stop stirring until the mixture is diluted in the newly added water. Unlike "usucha" type matcha tea, "koicha" tea is darker and more full-bodied.
Step 6. Pour the tea into the second cup while it is still hot, then drink it immediately
Don't wait too long, or the dust will eventually settle on the bottom of the cup.
Method 3 of 4: Make Matcha Tea with Milk
Step 1. Sift one and a half teaspoons of powdered matcha tea into a cup or mug
Measure the tea, then pour it into the colander on the cup. Gently tap it on the side to drop the powder into the cup. Sifting the tea is used to break up any lumps to obtain a drink with a more uniform consistency.
Step 2. Add a tablespoon of hot water
The water should be very hot, but not boiling (75-80 ° C is the ideal temperature). Stir in quick zigzag motions to give the tea a foamy texture. If possible, you should use the special Japanese bamboo whisk (called "chasen"), but alternatively you can use a small whisk, preferably not metal. Keep stirring until the powder has completely dissolved.
Step 3. Heat the milk and the ingredient you intend to use to sweeten the tea
For convenience you can use the steam wand of the coffee machine or the microwave oven, but even a common saucepan placed on the stove will do. The milk must not boil; the ideal temperature is around 75-80 ° C.
Step 4. If you want, you can froth the milk for about ten seconds
In this case you will need the steam wand of the coffee machine. Alternatively, you can pour the milk into a separate cup to whisk it with one of those electric whisks you need to make cappuccino.
Step 5. Pour the warm milk into the tea
Place a large spoon near the rim of the milk cup to hold the foam. It is not necessary to use all the milk, you can add as much as you want.
Step 6. Collect the froth on the surface of the milk
You can gently lift it with a spoon to transfer it to the cup with the tea. You can add one to three tablespoons, depending on your preference. Try to distribute the foam evenly inside the cup.
Step 7. Decorate with a pinch of tea powder, then drink immediately
Don't wait too long, or the dust will eventually settle on the bottom of the cup.
Method 4 of 4: Make Cold Matcha Tea with Milk
Step 1. Sift one and a half teaspoons of powdered matcha tea into a cup or mug
Measure the tea, then pour it into the colander on the cup. Gently tap it on the side to drop the powder into the cup. Sifting the tea is used to break up any lumps to obtain a drink with a more uniform consistency.
Step 2. Add a sweet ingredient of your choice
If you prefer to sweeten the tea you need to do it now, before pouring the boiling water into the cup. The selected ingredient will certainly dissolve better in hot water than in cold milk. You can use any sweet ingredient of your choice, such as agave syrup, honey, sugar, or maple syrup.
Step 3. Incorporate a tablespoon of hot water
The water must be at a very high temperature, around 75-80 ° C, but it must not have reached a boil. After pouring it into the cup, stir in quick zigzag motions. You can use the chasen (bamboo whisk) or a simple small kitchen whisk. Keep stirring until the powder is completely dissolved - you need to make sure there are no lumps. You will get a green colored compound with a thick consistency.
Step 4. Incorporate the cold milk
You can add the amount and variety of milk you want. Many people find that almond milk pairs sublime with the flavor of matcha tea. Never stop stirring while pouring the milk into the cup and continue until the ingredients are perfectly blended. You will need to get a drink with a perfectly uniform color, a light green hue, free of any streaks.
Step 5. Add some ice cubes if desired
To prevent them from dissolving diluting your drink, you can use cubes made of milk. Alternatively, you can omit the ice entirely if you don't want the tea to be too cold.
Step 6. Decorate with a pinch of tea powder, then drink immediately
Don't wait too long, or the dust will eventually settle on the bottom of the cup.
Advice
- Use bottled water or filter sink water with a special jug. Unfiltered aqueduct water contains many minerals, so it may alter the taste of tea.
- Store the tea powder in an airtight container inside the refrigerator. After opening the package, you will need to consume it within 2-4 weeks.
- If you are storing matcha tea in the refrigerator, allow it to reach room temperature before you start making it.
- Matcha tea is different from commonly used tea. Instead of being infused in boiling water, the leaves are finely chopped and mixed directly with the water. As the minutes pass, the tea powder will tend to settle on the bottom of the cup, so it is important to drink it immediately.
- The chasen is a special bamboo whisk used to make matcha tea during the traditional Japanese tea ceremony. If you just can't find it, you can use a very small whisk.
- You can look for chasen online, at ethnic groceries, or at specialty tea shops.
