Matcha

Whisked tencha powder

A suspension of tea, not a strained infusion.

Starting point

Start near 2 g matcha with roughly 60–70 mL water around 75–80°C / 167–176°F, then adjust for bowl, grade and preference.

What you need

• Matcha bowl
• Fine sieve
• Bamboo whisk
• Scoop or scale

Method

1. Warm and dry the bowl.
2. Sift the matcha.
3. Add measured water.
4. Whisk briskly from the wrist.
5. Drink before particles settle.

Watch for

Matcha is intentionally opaque. It disproves any claim that clarity or a golden twinkle is a universal test of good tea.

Source

• Kyoto Uji tea preparation