Matcha recipe

Traditional matcha

Ingredients

- MATCHA POWDER
- 60 ML WATER

1 – Rinse the chawan (traditional matcha bowl; an ordinary bowl works too) with cold water.
2 – Place a sieve over the bowl and, using the chashaku (traditional bamboo spoon), put 1 to 2 scoops of matcha green tea powder into the small sieve.
3 – Use the chasen to press the powder through, to avoid lumps and get a creamy, very frothy tea.
4 – Bring the water to the boil, then let it cool to about 70°C, which takes about 1 to 2 minutes.
5 – Pour the water into the bowl, then whisk quickly with the chasen (Japanese whisk) up and down, in an M or W motion, until the mixture is very frothy. The foam should be a beautiful emerald green.
6 – All that's left is to enjoy it
Tip: if you prefer your tea less frothy and smoother, simply whisk more gently, with a more fluid wrist movement.
Now you know all about preparing traditional matcha tea.