How to make traditional Japanese matcha tea at home


To breathe. Be in the moment. Begin each step with an intention.

1. Pour hot water into the matcha bowl. Briefly soak the whisk in hot water for 30 seconds to 1 minute to soften the bristles. Discard the water and the towel, dry the bowl.

2. Sift 2g matcha through a sieve into a bowl (2 chashaku scoops or 1 standard teaspoon).

3. Prepare 80C/176F hot water. Add 1 tablespoon of hot water, about 10 ml, to prepare the matcha. Using a bamboo whisk, mix gently and create a smooth paste until the lumps are dissolved.

4. Add the remaining 60 ml of lukewarm water or milk of your choice. For a matcha latte version, replace the water with a milk of your choice.

5. Stir gently, then whisk rapidly in a quick zigzag motion for 1 minute until frothy. Drink immediately from the bowl and enjoy.

Note: If you don’t have a matcha bowl, you can use a ceramic bowl with a wide bottom base, which has room for the whisking action. If you don’t have a bamboo whisk, you can use an electric whisk, but be careful as the metal can leave scratches on your bowl.

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