Matcha is prepared in a different way compared to the other kinds of Japanese tea.
Along with a measuring cup and thermometer, you will need the following utensils: a matcha bowl (Chawan), a bamboo matcha whisk (Chasen), and a bamboo matcha scoop (Chashaku).
- 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 (only).
- Empty out the water and dry the bowl out preferably with a cloth. Set the whisk aside. Measure out 70ml for making thin matcha, or 40ml for a thick matcha into a measuring cup and leave it to cool. Use the scoop to measure the matcha powder, about 2 scoops for a thin matcha or 3-4 scoops for a thick matcha and place it into the bowl.
- Sifting the matcha prior to measuring out the matcha is highly advisable to remove any clumps of powder.
- Once the water drops to 70°C – 80°C, pour it into the matcha bowl. Take the whisk in one hand and hold the rim of the matcha bowl with your other hand.
- For this matcha, whisk the matcha briskly in a W motion until the matcha has a thick froth with many tiny bubbles on the surface. For thick matcha, the idea is to avoid making a frothy consistency. The resulting tea should be reasonably thick, smooth and without froth.