RECIPES | Matcha is a powdered, antioxidant rich green tea, that can be enjoyed a variety of ways, including as a delicious drink. It might be on trend in the West at the moment, but it’s origins can be traced back to 10th century China, and it’s been enjoyed in Japan since 1191, when it was introduced from China by by the monk Eisai. Below are a set of instructions on how to make matcha the proper, authentic way, to ensure it is smooth and not bitter.
Preparation Time: 5 minutes / Makes: 2
- 10g Matcha green tea powder
- 140ml hot water, 70°C
- whisk or matcha whisk
- Run your mixing bowl under hot tap water and then dry thoroughly.
- Sieve your matcha green tea powder into your mixing bowl.
- Lightly break up the powder with your whisk.
- Add a third of the water and mix into a smooth paste. This will minimize lumps.
- Add the remaining water and stir in a circular motion alternating with a “w” shape to provide a nice layer of froth.
When we first came across the matcha whisks we were a little skeptical about whether it was worth buying one. After trying to make matcha tea with and without one you can see the value in it; they stop the matcha clumping. Even with the whisk I would still recommend sifting the matcha before using it.