Ginger Matcha
$35.00
Packed in airtight tins in either 30g or 50g measurements
Brewing instructions
Here are traditional brewing instructions for preparing matcha, perfect for capturing its rich flavor and smooth, frothy texture:
1. Prepare the Tools
-
Matcha Bowl (Chawan)
: A wide, shallow bowl allows for easier whisking -
Matcha Whisk (Chasen): A bamboo whisk helps create the signature froth
-
Matcha Scoop (Chashaku): A bamboo scoop is traditional, though a measuring spoon works too
2. Measure the Matcha
- Sift 1-2 grams of matcha (about 1/2 to 1 teaspoon) into the bowl. Sifting prevents clumps and ensures a smooth, creamy texture.
3. Add Water
- Heat water to 160°F to 175°F (70°C to 80°C). Avoid boiling water, as it can make the matcha taste bitter.
- Pour about 2 ounces (60 mL) of hot water into the bowl with the matcha powder.
4. Whisk the Matcha
- Hold the whisk loosely and whisk vigorously in an “M” or “W” motion. This will help to incorporate air and create a layer of fine, creamy foam.
- Continue whisking for about 20-30 seconds until the surface is frothy and smooth.
5. Enjoy Immediately
- Matcha is best enjoyed immediately after whisking to fully appreciate its rich flavor and creamy texture.
For a thinner matcha, you can add a little more hot water (3-4 ounces), while for a thicker matcha (Koicha), use less water and more matcha powder. Adjust based on preference, and enjoy this mindful, luxurious tea experience!