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
Okuju Matcha
Okuju Matcha
$45.00
Notes
Milk chocolate ,
Cashew butter,
Mache
Area
Uji
Cultivar
Okumidori
Shirakawa Houjicha Powder
Shirakawa Houjicha Powder
$35.00
Notes
Kettle corn,
Toasted hay,
Milk chocolate
Area
Uji
Cultivar
Blend
Hibiki Matcha
Hibiki Matcha
$52.00
Notes
Cream,
Spring Grass,
Peanut
Area
Hoshinomura, Yame
Cultivar
Blend
Soukou Matcha
Soukou Matcha
$26.00
Notes
Toasted saltine,
Dark chocolate,
Summer grass
Area
Hoshinomura, Yame
Cultivar
Blend
Hukuju Matcha
Hukuju Matcha
$600.00
Notes
Pistachio,
Roasted Chestnut,
Fresh Grass
Area
Yame
Cultivar
Blend
