A Guide to Making Matcha Green Tea
Matcha tea is a type of green tea. It is used in Japanese tea ceremonies, but can be drunk daily.
In a formal Japanese tea ceremony, making matcha tea involves a tea scoop (chashaku) for measuring the tea, a bamboo whisk (chasen) for mixing the tea smoothly, and the tea bowl (chawan).
You can make matcha tea at home with utensils you probably already have in your kitchen – a teaspoon, a small whisk, and a small bowl or mug. You will also need a small strainer to sift the powdered tea to make your matcha tea as smooth as the tea you would have in a Japanese tea ceremony.
How to Make Matcha Tea at Home
For each serving, you need:
- 2/3 teaspoon matcha tea powder
- 1/4 cup hot water (preferably 176°F/80°C), plus extra hot water for heating your bowl or mug and whisk
- Sift the matcha.
- Place your whisk handle-up in your bowl or mug. Pour your extra hot water into your bowl to warm it. Wait about a minute, then discard the water.
- Place the matcha in your bowl. Add the ¼ cup hot water. Whisk it quickly until a fine foam appears on the surface. It is now ready to drink.
How to Serve and Drink Matcha Tea
Traditionally in Japan, when you serve matcha to a guest, you turn the bowl clockwise so that the front of the bowl (usually has the main design) faces the guest.
Matcha tea is traditionally drunk by placing the tea bowl in the palm of the left hand. The palm of the right hand is placed along the side of the bowl. Before drinking, the bowl is rotated in two partial clockwise turns, so that you do not drink from the front of the bowl.
Matcha tea is meant to be drunk in exactly three and a half sips.