How To Make The Traditional Matcha Green Tea?

A few years ago, matcha began to appear in a wide variety of new products, including ice cream, smoothies, frosting, and lattes, among other things. Today I want to focus on the easiest method to enjoy matcha, which is by whisking it into hot water to produce a frothy tea that is also nourishing. I'll never turn down a matcha doughnut, but I do want to focus on the most basic way to enjoy matcha. Since Jack and I went to Japan for the first time many years ago, I have enjoyed having my matcha prepared in this manner, and I continue to make a cup for myself practically every morning. In my opinion, there is no better way to get the day started. In addition to being invigorating and soothing at the same time, it is, above all else, incredibly tasty.

What Exactly Is Matcha?

If you're not familiar with matcha, it's a powdered form of Japanese green tea that's prepared by grinding up dried tea leaves into a fine powder. Because of the high chlorophyll content of the leaves, it has a flavor that is earthy and slightly bitter, and its color is a brilliant shade of green. It has been an integral part of traditional Japanese tea ceremonies for hundreds of years. Still, only recently has it gained popularity in the United States due to the many health advantages it offers.

Matcha green tea has more health advantages than regular green tea, which is already known to have a high antioxidant content. This is due to the fact that the leaves of other types of green tea are typically steeped in hot water and then discarded once they have been used. When you make matcha, the powder is mixed with either hot water or milk using a whisk. As a direct consequence of this, when you drink tea, you end up swallowing the entire leaf. It is possible that the antioxidants it contains will bring down your blood pressure, lessen the likelihood that you will develop heart disease, and perhaps speed up your metabolism.

What, then, should we say about caffeine? Although matcha green tea has a higher caffeine content than normal green tea, drinking it won't give you the same jittery sensation as drinking coffee will. It leaves me feeling energized and concentrated while still allowing me to maintain a tranquil state.

Helpful Tips

• There is a wide variety of quality in matcha. When purchasing matcha for the first time, it's easy to feel overwhelmed because there are so many brands, and the quality of those brands varies greatly. Always look for options that do not contain any added sugar in them. After that, the most important differentiation is between matcha of a ceremonial grade and matcha of a culinary grade. The ceremonial sort will cost more because it is crafted from tea leaves that are only a few years old and has a more subdued flavor. Choose this option if you intend to consume your matcha with nothing more than water. Both Ippodo and Jade Leaf are great brands, in my opinion. In that case, culinary matcha, which is typically less expensive, should do the trick. It has a bitter taste, which works nicely when combined with sweet things like lattes or sweets. My go-to brand is Aiya because, despite its high level of quality, it is still very reasonable in price.
• It does not continue on indefinitely. The shelf life of matcha is not very impressive in any way. If you wish the color and flavor to be at their peak, use it within two months of opening it. To ensure that it stays as fresh as possible, I suggest purchasing it in only tiny quantities and putting it in the refrigerator after each use.
• You might find that a matcha whisk comes in handy. If you frequently prepare matcha, it is highly recommended that you get a bamboo whisk known as a chasen (pictured here). Its unique construction of it separates any clumps that may have formed and produces a layer of foam on the surface of the tea. If you do not have access to one, you can substitute the use of a standard whisk or an electric milk frother. The use of a whisk or a fork and spoon to stir the mixture will not be effective here.

• Sweeten to taste. It may take some time to get used to the grassy and umami flavor of matcha. If this is your first time making it, don't be afraid to experiment by adding a few drops of honey or maple syrup. If the matcha powder you use has a very strong astringency, you might wish to sweeten your tea as well.

The Traditional Way To Prepare Matcha Green Tea

In the following paragraphs, you'll find the complete recipe and quantities for my matcha green tea; however, given that there are a few tips and tricks involved in creating matcha, I wanted to break it down step by step. The following is what you need to do:

First, transfer it to a bowl or mug and give it a quick sift. Since matcha tends to clump together quite readily, I always advise sifting it before adding any water to it. In the absence of this, it will be difficult to get the tea to disperse uniformly throughout the liquid, which will result in your beverage having a lumpy consistency.

After that, you should add a few drops of boiling water while the mixture is whisked. But wait! The whisking motion used here is not the circular motion that is necessary for creating baking recipes or scrambled eggs. Instead, aggressively whisk from side to side, either directly back and forth or in a zigzag pattern, to uniformly disseminate the powder in the water and create a frothy layer on top of it. You can do this in any direction. The milk in your tea won't foam if you whisk it in a circular motion.

Last but not least, finish it off with some additional hot water or scalded milk. You only need green tea powder and hot water to produce the amazing traditional matcha green tea, but you can quickly transform it into a matcha latte by adding steamed milk at the end of the preparation process. The milk of my choice for making mine is either homemade oat milk, coconut milk, or almond milk. Repeat the whisking process until the mixture is frothy, then add sugar to taste and serve.

The Art Of Making Matcha

Prep Time:

• 5 minutes
• One serving

Master the art of making your own matcha green tea at home! In most cases, I prefer my matcha tea without any additional sugar. However, the level of bitterness in different matcha kinds varies. If you are new to brewing matcha or if the taste of your tea is too harsh for your liking, you can sweeten it to your preference by adding a few drops of maple syrup or honey.

Ingredients

• ¼ teaspoon matcha
• The ideal is 2 ounces of hot water at 175 degrees Fahrenheit.
• 6 ounces of hot water or steamed milk of your choice, such as almond milk, oat milk, coconut milk, dairy milk, etc., in addition to the hot water.
• Optional additions of maple syrup, honey, or another sweetness

Instructions

• To remove any lumps from the matcha, sift it into a cup or a bowl before using it.
• Pour the 2 ounces of the boiling water into the container. Whisk the mixture quickly from side to side using a matcha whisk or a standard whisk that is on the smaller side until the matcha green tea is completely dispersed and there is a foamy layer on top.
• After adding the remaining 6 ounces of steamed milk or hot water, whisk the mixture once more until it becomes frothy. Sweeten to taste, if desired.