How to Make Matcha: Make a Matcha Latte with Matcha Society
Matcha, a finely ground powder made from specially grown and processed green tea leaves, has become a popular beverage worldwide due to its vibrant colour, unique flavour, and numerous health benefits. Making matcha is an art that requires precision and care to bring out its best qualities. Here’s a comprehensive guide on how to make the perfect cup of matcha.
What You Need:
- Matcha Powder:
- Choose high-quality matcha for the best flavor and health benefits. Look for ceremonial grades for drinking and culinary grades for cooking.
- Bowl (Chawan):
- A wide, shallow bowl is traditional for whisking matcha.
- Whisk (Chasen):
- A bamboo whisk specifically designed for matcha helps achieve a frothy, smooth consistency.
- Sifter (Furui):
- Sifting the matcha powder ensures there are no clumps.
- Spoon (Chashaku):
- A bamboo scoop measures the perfect amount of matcha.
- Hot Water:
- The ideal temperature is about 175°F (80°C), not boiling, to preserve the matcha’s delicate flavours and nutrients.
- Sweetener of your choice:
- Add any sweetener of your choice. This can vary from honey, maple syrup, brown sugar to liquid sweeteners.
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Step-by-Step Instructions:
- Prepare Your Tools:
- Gather all your tools and ingredients. Ensure your bowl, whisk, and sifter are clean and dry.
- Sift the Matcha:
- Place 1-2 teaspoons of matcha powder into the sifter over your bowl. Gently tap the sifter or use a small spoon to push the powder through. This removes clumps and ensures a smooth tea.
- Heat the Water:
- Heat your water to about 175°F (80°C). If you don’t have a thermometer, let boiling water sit for a few minutes to cool slightly.
- Warm the Bowl and Whisk:
- Pour a small amount of hot water into the bowl to warm it. Submerge the whisk in the water to soften the bamboo tines. Discard the water and dry the bowl.
- Add Water to Matcha:
- Pour about 2 ounces (60 ml) of hot water into the bowl with the sifted matcha powder. This is for a traditional thin tea (usucha); for a thicker tea (koicha), use less water.
- Add in your sweetener
- Add in your sweetener and ensure it mixes in well!
- Whisk the Matcha:
- Hold the whisk with one hand and steady the bowl with the other. Whisk vigorously in a zigzag or “W” motion. The goal is to create a frothy layer on top of the tea. This usually takes about 20-30 seconds. For koicha, use a slower, kneading motion to mix the matcha and water without creating foam.
- Serve and Enjoy:
- Your matcha is ready to be enjoyed immediately. Sip directly from the bowl and savor the unique, umami-rich flavor.
Tips for making the perfect matcha:
- Quality Matters: Use high-quality, fresh matcha powder. Look for bright green color and a fine texture.
- Proper Storage: Store matcha in an airtight container in a cool, dark place to maintain its freshness.
- Experiment: Adjust the amount of matcha and water to find your preferred strength and flavor.
Health Benefits of Matcha:
- Rich in Antioxidants: Matcha is loaded with catechins, particularly EGCG, which has powerful antioxidant properties.
- Boosts Metabolism: The combination of caffeine and antioxidants in matcha can help increase metabolic rate.
- Calm Alertness: Matcha contains L-theanine, an amino acid that promotes relaxation without drowsiness and works synergistically with caffeine for sustained energy.
Tips
Always use a high quality blend of matcha. This will typically be a "First Harvest" blend. First harvest tea leaves are the youngest and hand picked leaves, being the richest and umami in flavour. This is designed to be consumed in a drink.
Avoid using "Culinary" or "Third Harvest" as a drink, as these are the lower grade tea leaves that are designed to be used for baking/cooking purposes. Intentionally bitter, this flavour profile is required to shine through other ingredients as well.
For high quality Matcha, Shop Matcha Society's Ceremonial Uji Matcha.
This is a blend of Okumiori, Saemidori and Yabukita, all being first harvest tea leaves from the esteemed Uji, Kyoto. With flavour profiles of being extremely rich, umami and a little bit sweet, it is often enjoyed by itself.
We also encourage a swipe test to see the quality of the matcha. If it is a smooth and silky swipe whilst remaining a rich green hue, you have a high quality matcha.
