Matcha is a powdered green tea that is typically used in the Japanese tea ceremony. It is made from the highest grade of Gyokuro Japanese green tea. The finest shade-grown tea buds are plucked, the stems and veins are removed, and the leaves are carefully ground into a fine powder. Grinding can take up to an hour to produce 30 grams of matcha.
What does it taste like?
Matcha makes a thick brew that some say is an acquired taste. It has a very fresh flavor with a sweet astringency.
What is it used for?
In addition to being used for the Japanese tea ceremony, matcha is also commonly used as an ingredient in ice cream, chocolates, candies, smoothies, lattes, tempuras, and rice or noodle flavoring.
How do you prepare Matcha?
- Using a chashaku (bamboo tea scoop), measure 1 1/2 to 2 scoops of matcha (1/2 teaspoon) into a chawan (tea bowl).
- Add 1/4 cup of simmering water (180 degrees) to chawan.
- Using a chasen (bamboo tea whisk), whisk the matcha and hot water. Hold the chasen vertically and barely touching the bottom of the bowl. Stir slowly until matcha is dissolved. Then briskly whisk back and forth in the middle of the tea bowl.
- When a light foam has developed, slowly lift the whisk from the center of the bowl and enjoy.
You can also make matcha without using the traditional tools by following the basic guidelines above and using a small, round bowl and a kitchen whisk. Traditionally, a sweet is eaten before drinking matcha, which compliments matcha's flavor.