How to Make Matcha the Traditional Way
There is something grounding when you pause your hectic day to prepare a warm cup of matcha the way it has been enjoyed for centuries in traditional Japanese matcha houses and tea ceremonies. The process is simple, it provides many benefits over conventional preparation methods, and transforms a simple cup of tea into a ritual of presence to help you rejuvenate your body and mind.
Are there benefits for Traditional over Conventional Matcha Making?
Just like the calming effects of the ritual itself, there are benefits to making matcha with traditional methods rather quickly making a cup with boiling hot water, a normal spoon, and electric frother. The first being the more flavourful results. Making sure your water is within the proper temperature range helps to suspend the matcha powder and release the optimal amounts of the relaxation inducing amino acid L-theanine, caffeine, and the flavour packed catechins that carry the perfect balance of sweet and bitter to help make the perfect cup of warm matcha.
The traditional methods of whisking does more than mix everything together. A proper blending with a traditional bamboo whisk will create a finer, more robust froth with the tiniest of bubbles that contribute to a creamier mouth feel, and better aroma. It is also much more pleasing to the eye. Remember that we taste with our eyes and ears as well as our tongues. So, making sure your food and drink looks just as delicious as it tastes will make it that much more enjoyable of an experience.
What do I need to make matcha?
To make traditional matcha you will need high quality matcha powder, filtered water, a chawan (matcha bowl), a chasen (bamboo wisk), a chashaku (matcha scoop), and a boiling kettle. The preparation is simple and does not require much time or space. In fact, the whole matcha making process will only take a few minutes of your day. So, feel free to take the time to organize your space in a way that is pleasing and allows you to be present for some well-earned “me time”.
How it’s made
You can start by putting on the boiling kettle and heating filtered water to approximately 80 degrees Celsius (175 degrees Fahrenheit) or just below boiling. There a plenty of boil kettles that have tea settings if you ever want to be more precise. While you are waiting for the water to heat, soak your bamboo whisk in a bowl of warm water to allow it to open up and become more flexible. Once your water is heated to temperature, add 2 scoops of matcha powder (1 teaspoon or 1.5-2 grams) using your chashaku and place it in your chawan along with a small amount of hot water and whisk until it is a smooth and lump-free paste. Finally, you can add the remaining water to the paste and whisk vigorously in a “M” or “W” motion until a layer of foam forms across the surface of your matcha. For a finer foam, you can whisk closer to the top of the matcha to help break down the larger bubbles. You may then top of your bowl to the recommended 8oz serving.
Enjoy!
And that’s it! Your fresh cup of warm matcha tea is ready to enjoy in all its creamy goodness. Just remember that this experience is all about you and these are just starting points to help you with your matcha tea journey. Don’t be afraid to try different amounts of matcha powder, or various water ratios. This is your time and your matcha. So, why not make it your own.
