Matcha is as rich in flavor and nutrients as it is in history and cultural significance. Here, we’ll offer a couple tips on preparation to get the most out of its flavor and nutrients.
There are two principle ways of preparing matcha, called koicha and usucha. Koicha is quite thick, with relatively little water. We’ll cover usucha here. Preparing matcha in the usucha manner is simple, but like with all things tea, there is great beauty in the simplicity, which is worth some loving care.
You will want a chawan (or matcha bowl), chasen (or bamboo whisk), and chashaku (or matcha spoon). You may also want a sifter. The chawan, or matcha bowl, is larger and wider than a typical teacup, with relatively high, straight sides. The chasen, or bamboo whisk, is an artisanal product, made by hand from the stalk of the bamboo, with many “teeth”. The chashaku, or matcha spoon, is also typically made of bamboo, but can be made from other materials, with a narrow curve at the end of a long handle for scooping matcha.
First, heat your water to 80°C. While the water is warming or once it is done, heat your chawan with some of the hot water, and you can soak your chasen in it also. This is to warm the bowl -- once warm, you can pour out the water and dry the chawan with a cloth. Using the chashaku, spoon 1.5 to 2 tall scoops of matcha powder into the warmed and dried chawan. This is about as much as 1 level teaspoon. If you are using a sifter, sift the matcha powder into the chawan, which will ensure that the powder is nice and smooth.
Next, add about 60ml of 80° water. If you have not used the sifter, you may want to do this in two steps, first using only a little water to make a smooth mixture out of the water and matcha powder before adding the rest of the water. Once you add all of the water, whisk the matcha. Using the chasen, whisk in a W pattern, back and forth at angles, not in circles. Try also to bring the chasen up and down a little, from the bottom of the chawan to the top. This will help to bring a froth to the matcha.
While you do this, it is worth doing with care – the process is part of the pleasure! That counts also for removing the chasen once you are done whisking. And if there are any large bubbles in the froth, you can burst them with the chasen as you remove it.
Enjoy! you will have a bowl of beautiful matcha, made with care every step of the way, from the soil of the plant that was harvested, to your bowl.
And once you are done, in addition to cleaning your chawan, you can also soak your chasen again, this time to remove the matcha residue.