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How
to make a bowl of Matcha (Usucha) |
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Matcha
is green powdered tea.
It is uniquely Japanese and is the highest quality tea available
in Japan. The tea leaves are picked by hand and are stone
ground into a fine powder. For consistency, the leaves from
various varieties of tea plants are blended to produce the
best flavor, color, and aroma. For more information, click
What is Matcha. |
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Let
the matcha come to room temperature and sift through a fine
strainer |
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Using
a bamboo tea scoop, place 1 1/2 to 2 teascoops of matcha into
the tea bowl; or, measure out a rounded 1/2 teaspoonful. Adjust
the amount of matcha to your taste. |
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Add
about 1/4 to 1/3 cup of hot simmering water. This is a guideline
for a typical bowl of tea; amounts can be adjusted to your
preference. |
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Briskly
whisk the tea and hot water using a bamboo tea whisk. Begin
slowly to dissolve the matcha, then move very briskly back
and forth as fast as you can in the middle of the tea bowl.
The whisk should be vertical and barely touching the bottom
of the bowl. When a soft light foam has developed, slowly
lift the whisk from the center of the bowl. |
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Traditionally,
a sweet is eaten before drinking the tea, which perfectly
complements matcha's delicious flavor. Pictured above are
examples of Japanese tea sweets. |
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