Matcha tea- PREPARATION
Matcha tea- PREPARATION
One of the most common questions is, “Do I really need special equipment?”
Yes, and no. Matcha can be prepared without special equipment. Of course, the taste we get depends on the quality of the tea itself, and its preparation. A more traditional preparation contributes to the pleasure of preparing the tea as well as the pleasant taste of matcha tea. Making tea is a ritual for some people, in which case it is definitely recommended to use matcha equipment.
We need :
- Something in which we will prepare matcha
Wide enough that we can prepare it properly. We have special cups for matcha tea in our stores, but any dishes (something like a bowl) that are a little wider will do. The important part is that we can use the matcha whisk smoothly. Of course, whoever decides to prepare with an electric coffee whisk doesn’t need a cup like this, but can prepare it in any narrower and deeper cup.
- Something to scoop the matcha with
Any teaspoon will do. But if you want something different and more traditional, you can find a matcha spoon here. Made for scooping matcha powder from deeper containers or bags in which it is usually stored. It also makes it easier for us to measure matcha powder for tea preparation. One teaspoon per matcha bowl is the usual measure.
- Something to whisk it with
Some people use a whisk for coffee, some just a teaspoon. But traditionally to make this tea and gives it its creamy texture they use the matcha whisk.
Preparation process
What to pay attention to?
A very important thing – water temperature! Matcha is brewed at a lower temperature, somewhere around 70°C. Boiling water is not used in this case.
How to get that temperature if we don’t have a thermometer or we don’t have a electric kettle with the displayed temperature?
Pour the boiling water into a separate cup/container. And then pour cold water over it. That cold water will cool the boiling water and lower the temperature. Then use that mixture of water to make matcha. .
The measure for matcha tea is 1-2g. Usually around 1.5g. The appropriate measure is one matcha teaspoon (depending on how much you take, sometimes it is 2). In the case of regular spoons, it can be a small teaspoon or half a teaspoon (it depends, because there are larger and smaller teaspoons).
*Matcha can be sifted to break up lumps, but it doesn’t have to. For the ones who want to do it, you can use the most ordinary small strainer (sieve) that you have at home.
Pour the already prepared water over the matcha, and whisk it with a matcha whisk to get a thick liquid. Use zig zag movements (like the letters N, M or W) and make these movements from the wrist. When you get a creamy texture and whisk the matcha tea in a little water, add the rest of the water to desire. It is usually about 150 ml. Some people like it a little stronger, some weaker, some thicker, some more liquid. You can also add milk, in which case more milk is added with less water, or more water with less milk, or just milk, according to taste.
A well-whisked matcha should not have any lumps, and should have some kind of foam on the surface, produced by the whisking. Most importantly, it should not have a very bitter taste. Matcha has a specific taste. Grassy, green, vegetal notes, with slight bitterness and mild sweetness.
HERE you can see a video of matcha tea preparation.
PREPARATION OF MATCHA WHISK
If you have just bought a matcha whisk, you need to put it in warm water for about 5-10 minutes, so that the “needles/bristles” relax and open before making matcha. This way the whisk will last longer and work better, because the needles will not break. It is recommended to leave the matcha whisk in warm water just a bit with every following preparation . It doesn’t have to be 10 minutes like the first time, but it can be in the water for a minute.
