Before learning about how to prepare a matcha tea, you first need to know what its benefits are! Click here for a short introduction >>
Is your matcha tea creamy and foamy? no? watch this video...
Matcha tea is not very well-known here in France, and one of the questions I hear most frequently is, "How do I prepare my matcha tea to get a layer of creamy mousse like an espresso?" So here is my method to prepare a matcha tea that is deliciously foamy and buttery using the traditional Japanese tools.
It is ideal to use a Japanese matcha set, which contains a box of premium organic matcha and bamboo utensils for your tea ritual.
Use 1 gram of powder for about 80mL of hot water (about 70-80°C): this ratio is called usucha (fine preparation) With 30g of premium organic matcha, you should be able to make 20 to 30 bowls of matcha tea.
Another way to prepare matcha tea
By Tyas Sōsen, my tea master friend in Kyoto.
How do I prepare a "koicha"?
What is the difference between using a conventional matcha tea whisk and an artisanal one?
In this video, I present you the difference between a "conventional" matcha tea whisk and one made by our artisan partner Hirata-San in Japan.
More information about Hirata-san's artisanal whisks: https://kumikomatcha.fr/collections/chasen-hirata-san
How do I prepare a matcha tea when I'm travelling?
Here's another video about how to prepare matcha by Olivier Leclerc:
You will learn:
- the name and the correct pronunciation of the matcha accessoires
- the only necessary element for making matcha
- how and why to prepare the bamboo whisk
- the quantity of matcha to use for a "thick preparation", also called a Koicha
- what a "mountain" of matcha is
- how to pour the water into the bowl
- how to use the matcha whisk to make an emulsion
- the correct way to get your matcha to mousse
- how to store your matcha whisk
You will need:
- a bit of premium organic matcha green tea (1-2g according to your preference)
- a small bowl or cup (we sell pretty traditional Japanese bowls, but any bowl will do!)
- a bamboo whisk, or chasen, for the matcha. There are difference sizes with more or less bristles: generally, the more numerous and fine the bristles, the moussier, airier, and creamier the matcha! A whisk with 80-100 bristles should do the trick.
- a bamboo matcha spoon, or chasaku. Don't worry, a simple spoon is just fine, too.
- 80mL of 70-80°C water. To make sure the temperature is just right, boil your water then let it cool in a cup for about 4-5 minutes (never pour boiling water over your matcha as this will burn the structure of the plant and the nutrients in your tea).
Matcha preparation method:
- Set all your equipment out on your work surface (like the great chefs do!)
- Take a spoonful of matcha tea with your bamboo spoon and place it carefully in the bowl. Each spoonful is equivalent to 1 gram. Some people prefer to sift the powder to reduce clumping. Personally, I don't do this very often but it is a good technique to know!
- Next, add a small amount of water 70-80°C – just a tiny bit. To get the water to 75°C, boil the water and then let it sit in the kettle for about 10 minutes, or pour it into a glass and wait 5 minutes. Never pour it directly on the powder or you will make a huge mess!
- Use the bamboo matcha whisk to break down and mix the powder with the water, beating out as many clumps as possible by applying a small amount of pressure on the whisk and making circular movements.
- Then add the remaining 70-80mL of water at 80°C (remember, no boiling water!) delicately. Matcha is a precious and delicate tea, you should be calm and zen when you are preparing it and also drinking it.
- Whisk your matcha by tracing a W or an M with the whisk. To produce mousse, you have to whisk fairly quickly to properly aerate the tea and to create bubbles. Notice that the matcha tea does not completely dissolve in the water (a part of it disolves and another part is suspended in the water). If you let your matcha sit a while after preparing it, you will notice a layer of powder forms at the bottom of your bowl.
- Whisk the matcha until a nice layer of bubbles forms. If your matcha is not buttery with a creamy later of bubbles, you may have added too much water or too little matcha powder.
- Once you have a beautiful layer of mousse on your tea, use your whisk (or your finger) to pop the largest bubbles. At the end, you should have a layer of buttery mousse without any large bubbles.
- It's ready! Now it's your turn - happy tasting!
What is matcha? What are its benefits? Why drink it?
Click here to find out >>