< Matcha（抹茶）>
Equipment:
Tea Bowl (Matcha Wan)
Spoon (Chashaku)
Bamboo Whisk (Chasen)
Small tea strainer
Ingredients:
2g Matcha powder (= 2 Chashaku or 1 teaspoon)
70ml boiled & cooled water (70-80C)
Instructions:
- Boil and cool the water to about 70-80C.
- Take 2g of Matcha Green Tea powder and sift it through a tea strainer into a tea bowl. This is a very important step to avoid clumps in the final product. You can also increase the amount of Matcha powder if you like stronger matcha.
- Pour about 2 tablespoons out of 70ml of hot water into the tea bowl, then make a smooth paste with a whisk.
- Add the rest of hot water and whip the mixture vigorously in zig-zag motion with the whisk. When the tea is sufficiently aired and turned into a fine creamy form, slow down and move the whisk in the surface to remove larger bubbles and to make an even smoother surface.
Notes:
- Though it is recommended to use a bamboo whisk (Chasen)for preparing Matcha, there are some alternative methods to make a smooth matcha drink. One of the best option for you to make HOT matcha would be to use a milk frother. Please remember to sift the powder beforehand and also to mix till you see a decent layer of form formed at the top.
- To reduce the temperature of hot water, simply shift the boiling water from a pan/kettle into another clean vessel and then into the measuring cup.
