How To Make Traditional Matcha

Although matcha packs a considerable amount of caffeine it also offers a calming sense of ritual. You don't steep this tea—it's green tea that's been ground into a fine powder and whisked with hot water to create a full-bodied, verdant elixir. The linchpin of traditional Japanese tea ceremonies, it's celebrated for its nutritional value as well as its deep vegetal flavor (even when used in cooking).  

 

 

  • Scoop about 2 grams (1.5 teaspoons) of matcha powder into a fine strainer. (NTH Matcha is pre-strained, so this step is not absolutely necessary.)

  • Sift the matcha powder into your tea bowl, swirling the powder around the strainer with the spoon to insure there are no lumps.  If you don't have a sifter, mix in a small amount of water to the matcha in the bowl to form a smooth paste, with no clumps. 

  • Ideally, the bowl will have a flat bottom with sides that are relatively straight.

  • Boil water and then allow it to cool to roughly 165 F.  Depending upon your kettle, this make take several minutes. Carefully pour 2-3 oz of the hot water in the bowl with the matcha powder.

  • Whisk to combine the matcha  powder and water.  Whisk for 10-15 seconds in a gentle circular motion for thin, smooth tea, and in a brisk "M" or "W" shaped motion for more foamy tea.

  • Drink it right after preparing it. If left to sit the powder will settle at the bottom of the bowl.

  • Experiment with using more or less water to suit your personal taste!

©2020 by Northeast Tea House