Traditional Japanese Matcha Preparation
Do you want to learn to prepare matcha like the Matcha Tea Masters in Japan? Then the traditional matcha prep method is right for you. Using the same tools that you would find in a traditional Japanese Tea Ceremony, we are going to teach you this method of making matcha. You will require a few tools to get started.
- Chasen: a Japanese tea whisk
- Chashaku: a bamboo tea scoop
- Chawan: a tea bowl (a cereal bowl will work just fine)
- A tea sieve to strain the matcha and break up any clumps
Master’s Supreme Organic Ceremonial Matcha
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In this video we are going to provide you step by step directions on How to Make Matcha in the Traditional Japanese Manner.
Step by Step Instructions
Step 1: Boil your water — you don’t need a lot — a few cups will do. Once boiled, let the water start to cool down by opening the kettle lid or by removing the lid (if using a pot on the stove.) It needs 3-5 minutes to cool to the target temperature of 175 degrees Fahrenheit.
==> Tip #1: Never use boiling water — matcha is intended to be prepared with water at 175 degrees or lower.
Step 2: Pour some of the hot water in an extra bowl or mug. Then dip the chasen into the hot water and gently whisk back and forth. This softens the whisk and gets it ready for use.
Step 3: Place your tea sieve over the bowl and measure 1 - 2 large scoops of matcha powder with your tea scoop into the sieve (and into the bowl.) The target is approximately 1/2 - 1 teaspoon or 1 - 2 grams of matcha powder.
==> Tip #2: Always use a tea sieve if possible to break up any matcha clumps — will ensure a smooth consistency when drinking.
Step 4: Use your tea scoop to break up any clumps and strain all of the matcha powder into the bowl.
==> Tip #3: Always seal your matcha pouch or container immediately after use. The will help keep the matcha fresh for as long as possible. Keeping in the refrigerator, if possible, will also help maintain freshness.
Step 5: Assuming the water has cooled for roughly 4-5 minutes — pour 1/4 - 1/3 cup of water directly into the bowl (chawan.)
Start with this amount — you can always add more water after if the concentration is too strong.
Step 6: Using your dominant hand, pick up the tea whisk — placing your other hand on top of the side of the bowl to keep it in place.
Step 7: Straighten your arm so the whisk is directly over the bowl, and using only your wrist, begin whisking in an up and down motion as rapidly as possible. You want to pretend that you are making an ‘M’ or ‘W’ motion in the tea bowl. Do this as rapidly as you can until foam begins to develop.
Getting the tea to foam is the hardest part. If you don’t get it as much as you’d like the first time, don’t worry! Keep at it and you will get better with practice.
Step 8: Pick the tea bowl up in your hands and drink directly from the bowl in three sips. Enjoy!
Step 9: Rinse your tea whisk and clean your tea scoop when you are finished. This will keep them in good condition and will get them ready for your next bowl of matcha!