|
INSTRUCTIONS FOR MAKING ONE BOWL OF MATCHA GREEN TEA
Utensils you need to make matcha:
1 matcha bowl (can be substituted with a small bowl or mug)
1 bamboo matcha scoop (can be substituted with a teaspoon)
1 bamboo matcha whisk (can be substituted with an egg whisk)
1 matcha sifter (can be substituted with a tea strainer)
Bowl for boiling water
Thermometer to measure water temperature
Note: If you use the substitutes, the matcha might not turn out as well as if you had used the traditional utensils.
| STEP 1: |
|
 |
Preheat the matcha bowl and whisk with hot water by placing the whisk in the bowl. After a minute or so, empty out the water and
dry the bowl out thoroughly, so that it is completely dry. Set the wet whisk
aside. |
| STEP 2: |
|
 |
Use the bamboo scoop to measure about 1 1/2 - 2 scoops (about 1/3 to 2/3
tsp or 1.5g) of matcha and place it into the bowl. It is also advisable
to sift the matcha before measuring it. |
| STEP 3: |
|
 |
Bring some water to a boil and pour about 70ml of water into a separate
bowl to cool. Once the water drops to around 70-80C pour it into the matcha
bowl. |
| STEP 4: |
|
 |
Take the whisk in one hand and hold the matcha bowl with your other hand
and start to whisk the matcha. Whisk briskly using your wrist (not arm).
Whisk in a W motion until many bubbles appear on the surface. |
| STEP 5: |
|
 |
Rotate the whisk about 30 times very quickly around the bowl and then slowly lift the whisk out from the center of the bowl. The matcha is now frothy and ready to drink. ENJOY THE TEA! |
Matcha FAQ
What is Matcha?
Matcha, the Japanese tea ceremony beverage, is a powdered green tea which entails a high price mainly as a result of the labor involved in producing it. In Japan, good quality matcha is always expensive and there really isn't any chance of finding a high quality matcha at a low price. There are many grades of matcha from food grades to ceremonial grades. Food grades are low quality and only used in cooking or as an ingredient. They are often sold off in bulk and very cheap.
Matcha is produced in the same way as Gyokuro. The tea plants are covered under 90 percent shade around 3 weeks prior to harvesting the leaves. The harvested leaves are then steamed the same as other Japanese green tea, but are not rolled. Instead, all stems, twigs and leaf veins are removed by machinery and the resulting leaves left over are known as Tencha. The Tencha is then stone-ground and the resulting powder is known as Matcha. Real high quality Matcha is produced from the first soft buds that appear in spring and stone-ground very slowly.
How much matcha per day do you recommend?
Most people who consume matcha on a daily basis drink 1-2 cups a day. If you are new to matcha it is best to start by consuming 1 cup a day. There is no known matcha overdose!
Does matcha have caffeine?
Matcha has about half the amount of caffeine found in a cup of coffee, but the impact of caffeine found in matcha is quite different from that found in coffee. Coffee caffeine tends to be absored very quickly into the body which is why coffee caffeine is well known for its quick engery spikes. On the other hand, matcha caffeine is absorded much slower into the body (6-8 hours) and gives a slower release of energy. Therefore, matcha caffeine is not associated with the well known negative side effects that coffee caffeine is associated with.
|
ORGANIC SHINCHA 2008!!!
Powdered Sencha
