Preparing matcha tea is a very simple process that, with practice, becomes intuitive. It was originally prepared with water, but in the West,
we mix it in all kind of ways such as with milk, oat milk, soy milk or orange juice.
In the ceramic bowl, pour 1 gram (1 scoop of the measuring spoon) of premium matcha tea. To prevent the formation of lumps, you can also sift it.
Add 60 ml of water at a temperature of 80 °C. It is important that it is not boiling, as it could cause matcha tea to be damaged.
With the bamboo whisk, whisk vigorously in a zigzag (or W-shaped motion) for 20 seconds until a layer of foam has been generated and the matcha is fully dissolved.
Add the rest of hot water, milk or vegetable drink (190 ml) carefully trying to avoid breaking the foam.
The bamboo whisk, also called “Chasen”, is an essential element in the tea ceremony.
Depending on its quality, it can have 50, 75, 100 or 125 prongs or rods. The number of prongs determine the speed with which it will be possible to dissolve the matcha and create foam.
We always recommend a Chasen with at least 100 prongs
The measuring spoon is not an indispensable element. However, having the measure of a gram we will know exactly the amount we have to add for every 250 – 300 ml (1 cup of coffee).
The spoon is made of stainless steel with the gasket welded in brass, a metal that has antimicrobial action.
The premium matcha tea is the best quality matcha tea. It is perfect to drink with water, both cold and hot (as prepared in the tea ceremony) or with milk, vegetable drinks or even juice.
The premium matcha tea, differs from the rest by its great umami flavor, its aroma and by not having bitterness. Harvested in spring.