How To Make Japanese Matcha Tea (Traditional and Modern Methods!)

How To Make Japanese Matcha Tea (Traditional and Modern Methods!)

This recipe guides you through the traditional preparation of a single serving of Japanese matcha tea using high-quality matcha powder and a bamboo whisk to achieve a frothy, smooth consistency. Or you can follow the modern way to create the perfect cup of matcha. Any way you make it, matcha is a pleasure to drink!

Course Breakfast

Cuisine Japanese

Keyword Japanese matcha tea, traditional Japanese tea, traditional matcha tea

Prep Time 5

Total Time 5

Servings serving

Calories 12kcal

Author Ksenia Prints

Equipment

Matcha bowl (chawan)
Bamboo whisk (chasen)
Fine mesh sieve (optional)
Matcha scoop or teaspoon

Ingredients

1-2 teaspoon high-quality matcha powder depending on desired strength
2 ounces hot water not boiling, approximately 70-80°C (160-175°F) (about 2 ounces or 60 milliliters)

Instructions

Traditional Method:

Preheat your matcha bowl by filling it with hot water. After a minute, discard the water and dry the bowl thoroughly.
Using a matcha scoop or a teaspoon, measure out 1 to 2 teaspoons of matcha powder into the matcha bowl.
If desired, sift the matcha powder through a fine mesh sieve into the bowl to remove clumps.
Pour 2 ounces (60 milliliters) of hot water into the matcha bowl.
Take the bamboo whisk and hold the rim of the matcha bowl with your other hand.
Whisk the matcha and water briskly in a "W" or "M" shaped motion until frothy, about 15-30 seconds.
Once frothy, slow down and lift the whisk slightly to break any larger bubbles.
Serve immediately.

Modern Method:

Heat water to 160-170°F (70-80°C).
Place 1 teaspoon of matcha powder into a cup.
Add a small amount of hot water to the cup.
Stir with a spoon until the powder dissolves.
Pour in the remaining hot water and stir thoroughly.
Serve immediately.

Notes

Nutrition