How to Prepare Matcha
Preparing Matcha – Traditional and Mindful
- Fill your matcha bowl halfway with warm water and place the bamboo whisk (chasen) in it for two to three minutes. This softens the fine bristles, helping to prevent breakage during whisking.
- Boil fresh, preferably soft water. If your tap water is hard or rich in minerals, opt for filtered water or still mineral water – especially when preparing high-grade matcha.
- Let the water cool to approximately 80 °C (176 °F). You can achieve this by leaving the kettle open for about 10 minutes or by pouring the water several times into different cool containers – each transfer reduces the temperature by roughly 4–5 °C. A special tea thermometer may also help, especially for precise preparation. Important: the water should not exceed 80 °C, though many matcha varieties shine at 70 °C or even 60 °C. Cold water can also be used, though the foam will be less pronounced.
- Remove the whisk and discard the soaking water – perhaps to water your plants.
- Add 1–2 grams of matcha (about one level teaspoon or two bamboo scoops) to the bowl. If the powder has formed small clumps due to humidity, you may sift it through a fine mesh. Otherwise, the clumps will dissolve in the following step.
- Add a splash of warm or cool water and use the whisk to create a smooth, thick paste – the consistency should be similar to a roux or thick sauce. Stir until no lumps remain.
- Pour in more hot water, filling the bowl no more than halfway.
- Now whisk the matcha into a frothy layer using quick, light motions in an “M” or zigzag pattern. Circular stirring doesn’t produce as fine a foam. Keep your hand relaxed – the motion should come from the wrist. After about 15 seconds, your matcha is ready. Don’t be discouraged if it’s not perfect at first – preparing matcha is a quiet art that improves with time.
The Contemporary Method – Simple and Swift
If you’re short on time or prefer ease, you can also use an electric matcha frother. Place 1–2 grams of matcha in a glass or mug, add water (no hotter than 80 °C), and blend it. While the foam may be less refined, the tea’s essence and benefits remain untouched.
A Gentle Reminder
The water for matcha should be no hotter than 80 °C (176 °F) – and cooler is always acceptable. At Japan Tea Shop, we usually prepare our matcha with water around 65 °C. As a general rule: the higher the quality of the matcha, the lower the optimal temperature. Even cold water works – each degree reveals a new layer of flavor. Explore them.