Matcha?

Well, it’s fairly simple to prepare, but it does require a few tools. You don’t HAVE to have all these tools, but, it does make it simpler to prepare.

The first tool is a chashaku which is a scoop – most that I’ve seen are made out of bamboo. This is arguably your least important tool, but it does help keep the measuring of the matcha somewhat uniform. I also find it important as it helps me push the matcha through the mesh of my sifter… which leads me to the next tool, and this is arguably the most important tool for Matcha: Sifter. I have a very simple, inexpensive fine mesh strainer that I picked up in my local grocery store in the utensil aisle for like 2 bucks. I bet you can find something in the dollar store that will work just as well. But, sifting the Matcha is important.

So you measure out scoops of Matcha (depending upon how thick you want the matcha – I usually go with three scoops) into the sifter, and sift the matcha directly into the bowl. Some presift the matcha and store it, I find this to be an unnecessary step… I simply sift just before I enjoy a bowl of Matcha.

Which… leads me to the next tool. Now, you don’t need a special bowl for Matcha … any bowl will do. I have been using one of my bowls from my china cabinet because my chawan (tea bowl) broke recently, so until I get a new chawan, this bowl will work fine. I prefer the weight and feel of a chawan, and maybe if you really like Matcha and decide it’s something you want to drink regularly, you can get yourself a chawan. (Oh, and if I didn’t make it clear… the chawan is the bowl that you drink the matcha from, sort of like a teacup for Matcha)

Once the matcha is sifted into the bowl, then you add a small amount of hot water to the bowl. I eyeball it, I can’t begin to even guess what the measurements are, I just eyeball it because I’ve been making it a long time. The initial amount of water is a “pre-whisk” amount, just enough to make a paste of Matcha as this helps reduce clumping in the finished product.

Then I add a bit more water, continue to whisk … and keep adding water until I achieve the desired consistency. Then I go for it with the whisking – whisking fast for about 20 to 30 seconds, and then wa-lah… I have a bowl of Matcha.

I hope this helps.

Thanks! That does help a lot. I was thinking that you put the matcha in a filter and then whisk the leftovers…but that made no sense to me since everything I read said that the health benefits were in consuming the whole tea leaf. I want to try this but I’m afraid I won’t like it lol. Maybe I should try a bowl somewhere first? I’m new to tea drinking so this would be an adjustment for me…

I recently started drinking matcha, I used:

- fine mesh tea strainer from a tea pot to strain the matcha – very important!
- A tiny wire whisk – it totally sucks to whisk but does the job. I just bought a bamboo whisk for $4 at my local japanese dollar store, which preforms better. But I might get a frother handheld device for speed
- wide mug

I trolled around looking for sales at Red Leaf Teas until I tried actual matcha. I’d snag one or yeah, find someone who would like to trade for a sample.

Thanks!