Category Archives: Matcha Tea

All things Matcha Tea

How to Make Matcha with Dr. Andrew Weil,. M.D.

How to Prepare a Great Bowl of Matcha.

What you need to make matcha green tea…

  • Organic Matcha (Organic Matcha).
  • A Matcha Bowl (Chawan).
  • A Bamboo Matcha Whisk (Chasen).
  • A Bamboo Matcha Scoop (Chashaku).
  • A Linen Tea Cloth (Chakin).
  • A Matcha Sifter (Furui).
  • A Measuring Cup.
  • Thermometer.

FYI: If you try to use western utensils to prepare matcha, it most likely will not turn out well. It’s best to use traditional utensils outlined above as they will enrich your matcha experience and greatly increase your chances of making the perfect bowl on matcha.

Brewing Suggestion…

Our brewing suggestions for preparing both usucha (thin matcha) and koicha (thick matcha) are shown below. Please note, you can’t make koicha matcha from an usucha matcha, so please make sure you know which type of matcha you have before preparing it. In addition, there are other slightly different variations of preparing usucha and koicha that you may have learnt and enjoy using. If so, please feel free to use that method instead.

 

STEP 1: 

Preheat the matcha bowl by filling it about 1/3 full with hot water. Then place the whisk facing down into the hot water to wet the tips of the prongs (not the whole whisk!). Once the bowl has thoroughly preheated, empty out the water and dry the bowl out preferably with a cloth such as a chakin. Set the whisk aside and then measure out 70ml/2.3oz for Usucha, or 40ml/1.3oz for Koicha of hot water into a measuring cup and leave it to cool.

STEP 2:

Use the bamboo scoop to measure the matcha powder, about 2 scoops for Usucha, or 3-4 scoops for Koicha, and place it into the bowl. Note, sifting the matcha prior to measuring out the matcha is highly advisable to remove any clumps of powder.

STEP 3:

Once the water that was measured out in STEP 1 drops to 70°C(158°F)-80°C(176°F) pour it into the matcha bowl.

STEP 4:

Take the whisk in one hand and hold the rim of the matcha bowl with your other hand. For Usucha, whisk the matcha briskly in a W motion using your wrist (not arm) until the matcha has a thick froth with many tiny bubbles on the surface. For Koicha, the idea is NOT to make a frothy consistency with a fast whisking action like usucha. Instead, a slower kneading action from left to right, up and down, and a gentle 360 degree rotating action as shown in the image (to the left) can be used to make a thick consistency. The resulting tea should be reasonably thick, smooth and without froth.

We’ve added this video for your instruction in preparing matcha.

How To Make Matcha

How is Matcha Made?

Matcha is traditionally been cultivated by hand but newer methods of machinery have more and more farms producing Matcha with machines

Matcha is made from shade-grown tea leaves also used to make gyokuro. The preparation of matcha starts several weeks before harvest and can last up to 20 days, when the tea bushes are covered to prevent direct sunlight.[4] This slows down growth, stimulates an increase in chlorophyll levels, turns the leaves a darker shade of green, and causes the production of amino acids, in particular L-Theanine. Only the finest tea buds are hand-picked. After harvesting, if the leaves are rolled out before drying as usual, the result will be gyokuro (jade dew) tea. However, if the leaves are laid out flat to dry, they will crumble somewhat and become known as tencha (碾茶). Tencha can then be de-veined, de-stemmed, and stone-ground to the fine, bright green, talc-like powder known as matcha.[5]

It can take up to one hour to grind 30 grams of matcha.

The flavour of matcha is dominated by its amino acids. The highest grades of matcha have more intense sweetness and deeper flavor than the standard or coarser grades of tea harvested later in the year.

Matcha Tea Powder

Matcha Tea Powder.

Matcha tea is a special variety of green tea in which the whole, powdered leaf is consumed rather than just an infusion of the leaves. Matcha is an especially rich source of antioxidants and phytochemicals that have been associated with improved cholesterol ratios, increased metabolism, and even lowered cancer risk. One important polyphenol found in matcha is EGCG (epigallocatechin gallate), a potent antioxidant that is probably responsible for a good deal of matcha’s health-protective benefit. Dr. Weil’s colleague, Dr. Jim Nicolai, shows how to enjoy a delicious cup of matcha green tea.