How to make Traditional Matcha
- Traditional ceremony was designed as a spiritual experience that embodies harmony, respect, purity & tranquility. Most traditional houses had a separate tea room lined with bamboo mats with a small door or entry way, marking the passage or journey into the serene space.
- There are two styles of making tea in one ceremony: " Koi cha" and "Usu cha." Koi cha, meaning thick tea, is a thicker/pastier cup and is served in the beginning of service, and uniquely, all the guests drink from the same bowl. We recommend Usu cha style for "Everyday Matcha," which can be simply prepared & is a lighter, sweeter cup—and you don't need to share!
- Sifting Matcha will avoid any uneven lumps or clumps in your Matcha so they end result is a soft, silky infusion.
- Warm the Matcha bowl and whisk by adding hot water. After a minute or so, discard water.
- Place 1/2 to 1 tsp Matcha (2 bamboo tea scoops/chasaku or 2 teaspoons) in Matcha bowl; pour 60ml (2 oz) of hot water (175 F) and gently make a paste.
- Then, add more water (4oz – 6oz) of same temperature (175F) and whisk briskly with one hand while holding the tea bowl in the other. Rapidly whisk in a W or M motion, until fine foam appears on the surface. You don't want large bubbles but an even, fine small particles which means that tea is smooth and ready to drink.