How to prepare Matcha Green Tea

Matcha Green Tea is made from 100% purely ground green tea leaves. Only the finest, Japanese ‘Jewel Dew’ Gyokuro tea leaves are used to make matcha. The process is a fine art. For centuries, Japanese farmers have continued the ancient techniques used by their ancestors to produce exceptional quality matcha tea. Matcha tea is a powdered Japanese green tea that mingles the elegance of the Japanese Tea Ceremony and the powerful world of green tea health benefits. Being a powder tea, it stands out because you are consuming the whole leaf, rather than just the water extract.

 Oh, and here's another fun fact; did you know that matcha contains around 137 times more antioxidants than green tea, 70 times more antioxidants than orange juice!

 

Whether you wish to obtain a thick or thin tea, known as Koicha and Usucha respectively, you must brew it correctly so gather the necessary tools to get the best out of this tea. Come on this adventure, step by step, to brew the perfect cup of Matcha tea.

 

Step 1: Boil water to approximately 75 degrees C to 80 degrees C, under boiling point. Use it to preheat the bowl.

Step 2: Discard it and dry the bowl very carefully. Make sure you keep in a separate bowl about 70ml of the hot water if you are preparing Usucha, or 40ml for Koicha.

Step 3: Measure ½ to 2 scoops of powder for Usucha and 3 to 4 scoops for Koicha. Add it to the bowl. Use a strainer to make sure it is as fine as can be.

Step 4: Pour hot water into the bowl. Whisk it rapidly to dissolve the powdered tea completely. Make sure the water temperature is still between 70ºC – 80ºC.

Step 5: Whisk it in "W" movements, if you wish to drink Usucha, until a thick froth with several bubbles emerges. If you prefer Koicha, try whisking it in circular movements to obtain a smoother mixture, with no froth.

Step 6: Drink it immediately. Savour the amazing green tea antioxidants flowing through your body.

 

Cant take the credit for this, thanks Wikihow for this great review!


Nico Basson
Nico Basson

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