How do y’all make your matcha? I was just lured into buying some for the first time and it didn’t come with any instructions. Did a quick internet search and now I’m even more confused. I assume everyone has their own way to prepare it and I get that you are supposed to sift it first and use a bamboo whisk, but how much matcha do you use for how much water? Do you measure before or after sifting? Is there a general starting point that I can use and then tailor it to my taste from there? I’m not getting the natural sweetness I have read about so I added a little sugar to my cup, but I’d like to know that I have the ratios down before dousing it with sweetener. Help!
I use 1/2 teaspoon, sifted into the bowl. I add a bit of water (to cover the bottom) and then whisk it until it is forming bubbles, then add a splash more and whisk again. I have no idea if I am using an appropriate amount of matcha to water, but I find it tolerable with my concentration if I add a bit of honey or flavoured agave, so that’s what I go with. If you enjoy green tea, you may prefer a higher matcha to water ratio and if like me you’re not a huge fan, a bit less might be in order. Unfortunately it can take some experimentation. Good luck!
I do 1/2 tsp to 8oz of water (or water/milk combo for a matcha latte). When I first started out with matcha I did 1tsp for 8oz and it was way too strong! Not enjoyable.
I myself don’t have any fancy matcha equiptment, though I now drink it almost every morning. I have a bowl (basically like a smallish soup bowl), and I warm it with hot water, then measure my 1/2tsp out of the package (so, it’s a packed 1/2 tsp), and then sift into my bowl. Then I do as Uniquity does and add a little to cover things and get all the matcha off the bottom, then a good bit more and then whisk for 30 seconds, then add the rest.
Unlike most of the other teas I drink, I do sweeten my hot matcha because I don’t really get the natural sweetness from it, though I do get that when I “cold brew” it by shaking 1/2 to 1tsp in a 16oz water bottle. But play around, and you’ll probably figure out your prefered method soon!
I think I can’t possibly come close to using 8 oz of water in my bowl. Maybe that’s my problem. I’ll try doing some with less matcha to see how that goes (it can upset my tummy sometimes, my body does weird things with green tea).
Yeah, it’s obviously a very personal thing as Ricardo down below uses a way higher concentration, but the owner of Kai Matcha said he did 1/2 to 3/4 tsp for 8oz so I went with that and found it to work well.
General instructions for matcha in Japan are 3/4 teaspoon, or if you have a bamboo scoop use 2 scoops. Use 60/70 ml of water, you’ll be surprised how small amount of water that is, and the temperature should be 70-80 degrees celcius.
In my opinion, for a good matcha (as well as any good green tea) you shouldn’t need to add any sweetener. But it’s your choice.
Oh, and I also forgot to warn you that kitchen-grade matcha is meant to be used for preparing other food/drinks but is low quality and doesn’t taste that good by itself.
Thanks everyone! I’ll have to play around a little more. I like tea on the stronger side, so I’ll start with the higher concentration. I bought Redleaf’s pumpkin matcha and white chocolate matcha, which got good ratings here so I’m guessing it’s higher quality, but it’s good to know there is a kitchen grade too. They came with a bamboo scoop, but it looks smaller than some of the others that I have seen advertised. Are all matcha spoons usually the same size? Have any of you found anything other than the bamboo whisk that works well for whisking or is the proper tool an absolute must in this case?
I bought the tools when I started out with matcha but regret it in retrospect as I ended up not really enjoying matcha, but have a bunch to get through – not to mention the cost of my whisk and bowl. I suggest trying it a few times first to get a feel for if you like it or not. If yes, definitely go for the whisk. If not, at least you haven’t invested too much.