With it's rich history in Chado (traditional tea ceremony), Matcha has now stepped out of the tea house and into the life of the everyday person. Many people feel quite intimidated on learning how to make Matcha due to the different steps and accessories, yet it is actually quite simple to make and can be prepared in just a few minutes. To show how simple and fun making Matcha can be, we have started a 'How to Make Matcha' series showcasing different preparations on how to make Matcha at home either by itself (usucha), mixed as an elixer, made as a latte, and more. We hope you enjoy and please let us know if you have any questions. Welcome to the wonderful world of Matcha!
Usucha Style:
Usucha translates to 'thin tea' and is one of two ways that a person drinks Matcha in the traditional tea ceremony. This way of drinking Matcha allows you to understand the dynamic flavors coming from the region (terroir), cultivar + varietal, and more. It is the purest expression of the Matcha but can be a little bit intense for a first time Matcha drinker as it is quite strong in flavor (much like an espresso for coffee).
Before we begin, there are some basic accessories that we need when making Matcha.
First and most importantly the Matcha itself. We recommend using a Matcha company that works directly with the farmers so one can communicate with easily. Sourcing quality Matcha means supporting the farmers and all the families involved in the process. This relationship helps the Matcha industry flourish in a sustainable and equitable fashion.
Secondly, you will need a Chashaku (traditional tea scoop) or a tea spoon.
You will also need a Chasen (bamboo whisk).
A Chawan (Matcha bowl) or any deep bowl.
And lastly, you will need some hot water. Water is a very important step in making tea and can taste totally different if one does not use the right water. Make sure to use "soft" water which can either come from Spring Water or Filtered Water. The ideal temperature for Matcha is between 165 - 175 Fahrenheit. If you do not have an electric kettle at home or don't have a thermometer, you can use a regular pot. Once the small bubbles of the hot water start to rise to the waters surface, it is around 175*. You can also use boiling water and then will cool the water down later with room temperature water which will be explained in the next few steps.
Once you have your accessories, you’re going to add some hot water in the bowl to warm up the bowl as well as to loosen up the whisk as you soak it in the bowl. Many people when making matcha at home in a non formal manner will choose to skip this step.
Dispose the water then dry the inside of the bowl with a towel.
Next you’re going to add your Matcha into the bowl. Sometimes people will use a sifter to make the particles finer which then makes it easier to whisk the Matcha. You’re going to want to add about 2 grams into the bowl which is around 1 generous tea spoon.
Then add about half an ounce of water at 170* into the bowl (about ⅓ of a shot glass) and mix the Matcha into a paste. You’re going to want to do this in a small circular motion and the point of this step is to start to break down the clumps. (If you don’t have an electric kettle at home, you can boil some water, and the half ounce of water used to make the paste will be room temperature and later on we will add the boiling water)
Once you have your paste, add 1.5 ounces of water at 170* (about a shot glass) (or if you used the room temperature water you will now add the boiling water)/(many people also skip the paste step when done in an less formal manner).
Now we’re going to whisk the Matcha. You’re going to grab the whisk with your pointy and middle finger straightened on the top and with your thumb holding the back. Whisk with your wrist in an M or W motion. Make sure to try and to not use your arm when whisking and to not scrape the whisk with the bottom of the bowl. We’re looking for a balanced micro-foam with the Matcha making sure there are no big bubbles.
Once finished, turn the bowl twice clock wise and enjoy!
