Learning how to make matcha properly is an important part of enjoying this delicious tea. Traditionally, a matcha tea ceremony is a process where priests follow set procedures laid out many years ago that include prayer and ritual, but you don’t have to follow these to make a delicious bowl of tea.
Matcha is one of the most refreshing, delicious and invigorating teas you can drink. It doesn’t take long to make and it’s worth doing it right to get the best flavour.
What You Need To Make Matcha Tea
1. A large cup or drinking bowl
2. A bamboo matcha whisk – we prefer to use a traditional bamboo whisk but you can mix it with a spoon or small kitchen whisk if you don’t have one.
3. A matcha scoop or teaspoon.
5. 2 to 8oz/ 60-240ml of pre-boiling water. We recommend using filtered water if possible.
The water temperature is important when making Matcha, as overheating the Matcha can kill some of the nutrients and bring out bitterness! Pour boiling water back and forth between two cups to bring the temperate down to 175F/80C (the ideal temperature).
How To Make Matcha Tea
1. Place 1 – 2 scoops (½ - 1 tsp) of DōMatcha® into your bowl or cup.
2. Add 2 - 3oz (60 to 90 ml) pre-boiling water to DōMatcha®. The ideal water temperature for DōMatcha® is 175 F/80 C.
3. Using a bamboo whisk, briskly whisk in W motion until froth forms on top, or make a paste using a spoon. Slow down and move the whisk to the surface to remove larger bubbles and make a smooth froth. Move the whisk slowly around the bowl and lift carefully from the centre to remove.
4. Add more water to taste after whisking (up to 8oz/240 ml). Note - only add more water AFTER whisking.
How to Make Matcha Tea Without a Whisk - Simply use a spoon to mix the matcha into a paste then add more water and enjoy!
DōMatcha® can be used both for ‘thin’ or ‘thick’ Matcha. Thick matcha or ‘koicha’ uses more matcha powder and less water. Thin matcha tea or ‘usucha’ uses more water and less matcha.
Most people drink 1-2 cups per day.
More About Making Matcha Tea
Legend has it that the ancient Chinese emperor and inventor of Chinese medicine, Shennong, was the first to discover the pleasant flavor and medicinal properties of green tea.
A new powdered form of tea emerged during the Song Dynasty (960-1279). Freshly picked tea-leaves were steamed to preserve color and freshness, then dried and ground into a fine powder called ‘tea mud’.
Japanese Zen priests began their own tradition of cultivating, processing and preparing powdered green tea – and thus Matcha was born.