Discover the Wonderous World of Matcha.
Unlike traditional tea, where the leaves are steeped and infused into the water, matcha involves consuming the entire tea leaf, resulting in a richer flavor and a significantly higher concentration of nutrients. Since the cultivation of matcha is so work-intensive with limited yields, its rarity makes this one of the most coveted drinks on earth.
Matcha is not only celebrated for its vivid, vibrant green color, but also for its unique preparation. The variety of Japanese green teas used for matcha production are shaded for several weeks before harvest, this causes the leaves to increase their chlorophyll levels that lead to boosting the production of amino acids, particularly L-theanine.
After harvest, when the young, tender, tea leaves have been hand-picked, the fresh leaves then make their way to the stone mill where they will be slowly ground into a fine powder . This luxurious, rich powder is what we call matcha!
What is Matcha?
The Traditional Matcha Ritual
Begin by placing .5 teaspoon to 1.5 teaspoons (1-3 grams) of matcha powder into a fine sifter.
This breaks up natural clumps formed by humidity and static, ensuring a smooth, uniform powder before the water is added.
Next, pour 2-2.5 ounces (60-75 ml) of water into the matcha bowl.
Water Temperature:
160-170 degrees (Fahrenheit)
70-80 degrees (Celsius)
This range matters because water that is too hot scorches the amino acids in matcha, especially L-theanine, and water that is too cold struggles to dissolve the powder evenly.
Using a bamboo whisk, lightly touch the bottom the bowl and whisk briskly in a fast M or W motion, not circular. Keep your wrist loose and your movement swift, allowing the matcha to fully suspend and aerate.
Whisk for 15 to 20 seconds, until a fine, even foam forms across the surface. The goal is a smooth, vibrant cup with no visible clumps and a soft layer of micro-foam on top.
Avoid pressing or scraping hard on the bottom of the bowl. Speed and finesse matter more than force here. When done correctly, the matcha should look glossy, alive, uniform, not flat, dull, clumpy or thin.
Once whisked, your matcha is ready to drink. Add a few ounces of water to reach desired richness and depth if neccessary.
Take a moment to appreciate the color, aroma and the foam before the first sip. Well-prepared matcha should taste smooth, rounded and gently energizing with no grit or harsh bite.
Matcha is best experienced in the moment, not rushed, not saved, just present.
Enjoy.