How to Make Matcha Tea
Matcha is a popular form of green tea that has been served in Japan for centuries. The stone-ground green tea powder is the centerpiece of Japanese tea ceremonies and, when prepared correctly, makes an earthy, frothy drink that will leave you with a pep in your step!
Matcha is traditionally prepared with a specific bowl, whisk, and scoop. A great Ceremonial Matcha Set will allow you traditionally prepare a bowl, however if you’re in a pinch feel free to use a mixing bowl, kitchen whisk, and half teaspoon measure.
The best matcha powder to use is a “ceremonial grade” matcha powder, such as Argo Tea’s First Flush Matcha. Other matcha grades, such as “premium grade” or “culinary grade” teas are also acceptable, however they may have a more bitter flavor.
To begin, boil some water. When it reaching a rolling boil, take it off of the heat source and let it sit for a few minutes. While you’re waiting, use your matcha scoop to measure out about a half teaspoon of matcha powder and place it into the bowl. Slowly add water to the bowl, making sure to froth the tea. Matcha is traditionally made either as a thicker liquid (known as koicha) or a thinner liquid (known as usucha). Experiment to find your preference! Once you’ve made a nice layer of froth on the top of the matcha, it’s ready to drink! Serve with sweets for a nice afternoon pick-me-up, or drink quickly for a fast jolt of energy!