Matcha Brewing Guide
Gather your tools
A tin of your favorite Kettl Matcha
Tea kettle with boiling water (Please use 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.
Whisking the perfect matcha
1. Bring your water to a boil.
2. Pour 65g into your serving cup to allow the water to cool to the proper temperature.
3. 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.
4. When the water has cooled to roughly 175 F (80 C), gently add it to your Chawan with the matcha powder.
5. 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.
Matcha
Kiyona Matcha
Kiyona Matcha
$45.00
Notes
Cashew,
Olive Oil,
French butter
Area
Ogura, Uji
Cultivar
Blend
Hakusan Matcha
Hakusan Matcha
From $45.00
Notes
Toasted Sesame,
Spring Herbs,
Nori
Area
Ogura, Uji
Cultivar
Blend
Uji Homare Matcha
Uji Homare Matcha
From $85.00
Notes
Nut butter,
Almond,
Arugula
Area
Kyotanabe
Cultivar
Blend
Shirakawa Legacy Matcha Blend
Shirakawa Legacy Matcha Blend
From $95.00
Notes
Nori,
Sautéed Greens,
Maitake
Area
Shirakawa, Uji
Cultivar
Blend
