Matcha Brewing Guide
Many people new to matcha think it is complex and finickyto make but to be honest, if you keep just a few things in mind, crafting Matcha is not only easy—but the steps provide the roadmap for a contemplative and rewarding experience. Whether you're sitting down to an early morning bowl of tea, or whisking while at work, the key to your success is having the right tools on hand.
Gather your tools. In order to brew a traditional bowl of Usucha Matcha, you will need:
- A tin of your favorite Kettl Matcha
- Tea kettle with boiling water (Please used fresh spring water or filtered tap water)
- A Chawan (matcha bowl)
- A Chashaku* (tea scoop)
- A Chasen (tea whisk)
- A fine mesh sifter
- One small teacup.
- Digital kitchen scale
*Optional, but preferred. You can use a small spoon instead.
Bring your water to a boil.
Pour 65g into your serving cup to allow the water to cool to the proper temperature.
Using your Chashaku scoop 2g of matcha into your sifter. One scoop is roughly 1 gram. Sift the matcha into your chawan, using your chashaku to gently aid the matcha through the mesh.
When the water has cooled to roughly 175 F (80 C), gently add it to your Chawan with the matcha powder.
Using your Chasen gently incorporate the matcha into the water and then whisk in a vigorous "Z" pattern until a foam appears. You’ll generally whisk for ~20 seconds. Lift your whisk to the surface of the foam and continue gently whisking to create a microfoam.
You can drink directly from your Chawan or decant into your tea cup.
With Matcha, the key is to practice. If you struggle to produce a fine foam - don’t fear - the more you practice, the more skill you will acquire and your tea will naturally improve over time. We suggest enjoying the process and regardless of how it looks, your Matcha will still be delicious. Rest easy, you are on your way.
