I decided to make matcha as it’s been a little while since I had it last time.
This beautiful matcha bowl is made by Manabu Nishibayashi from Yoshino, Nara.
It’s quite common to sift matcha in advance to avoid lumps, but mixing matcha with a little bit of water before whisking with hot water allows you to make matcha without sifting. In this way matcha becomes less bitter and a little easier to prepare.
:: Today’s Recipe ::
Matcha 1.5-2g
Water (room temperature) 5-10ml
Boiling water 50-60ml
- Soak the tines of a bamboo tea whisk in water to make them soft.
- Put 1.5-2g of matcha (1.5 bamboo tea scoops or 1 teaspoon) into a matcha bowl (or a café au lait bowl).
- Add a little bit of water (5-10ml) into the bowl and mix the matcha and hot water together carefully until it’s smooth, a bit like rubbing the tines of the tea whisk to the inner surface of the bowl.
- Pour boiling water (50-60ml) to a water cooling pitcher (or a mug) and cool it down to around 80℃/176℉), then pour it into the matcha bowl.
- Whisk the tea very well moving the tea whisk back and forth quickly. Make the bubbles frothy using the end of the tea whisk and it’s ready to drink!
You might think that drinking matcha is for very special occasions only, but using the tools you have at home you can enjoy matcha anytime! I sometimes use my favorite mug or soup bowl instead of matcha bowls.
Why don’t you give it a try yourself! 😄
