Making matcha at home is straightforward once you understand the basics. The technique is simple enough to learn in a single session, and after a few cups you will do it without thinking. The most common mistakes beginners make are using water that is too hot, skipping the sifting step, and not whisking long enough. This guide walks through everything you need to know to make a smooth, frothy, properly prepared cup of matcha.
What you need
You do not need expensive
equipment to make good matcha. A small sieve or tea strainer, a bowl or mug,
and something to whisk with are all that is required. A bamboo whisk called a
chasen gives the best result but a small electric frother or even a tightly
sealed jar for shaking will work for everyday purposes.
•
1 to 2 teaspoons matcha powder
•
60 to 80 ml hot water at 70 to 80 degrees Celsius
•
A small sieve or tea strainer
•
A bowl or wide mug
•
A bamboo whisk, electric frother, or small sealed jar
Step by step
Follow these steps in order and
the process will produce a consistently good result.
1.
Sift the matcha into your bowl or mug. Hold the sieve
over the vessel and use a small spoon to push the powder through. This breaks
up any clumps and is the single most important step for a smooth, lump-free
drink.
2.
Heat your water. Aim for 70 to 80 degrees Celsius. The
simplest way to achieve this without a thermometer is to boil the kettle and
then let it sit on the counter for exactly two minutes. This drops the
temperature into the right range in most home kettles.
3.
Add the water to the matcha. Pour it slowly onto the
sifted powder rather than onto the side of the bowl.
4.
Whisk using a W or M motion. Move the whisk briskly
back and forth rather than in circles. The zigzag motion introduces air into
the mixture and creates the foam on top. Whisk for 15 to 20 seconds.
5.
Stop when you see a light, creamy foam on the surface.
Lift the whisk slowly and gently from the mixture to preserve the foam.
6.
Drink immediately. Matcha begins to separate as it
sits, so it is best consumed right away.
Water temperature in detail
The 70 to 80 degree range is not
arbitrary. Below 70 degrees, the matcha does not dissolve as readily and some
of the flavour compounds are not as fully expressed. Above 80 degrees, you
begin to scorch the delicate leaf compounds that give good matcha its natural
sweetness and smooth finish. Boiling water at 100 degrees will make any matcha
taste bitter and harsh, even a very high quality ceremonial grade. Temperature
is the single biggest controllable factor in whether your matcha tastes good.
If you do not have a bamboo whisk
An electric milk frother works
well. Add the sifted matcha and warm water to a small mug and use the frother
for ten to fifteen seconds. The result is smooth and frothy, close to a bamboo
whisk in quality. A sealed jar is the most minimal option. Add the matcha and
warm water, seal the lid tightly, and shake vigorously for twenty seconds. This
produces a less frothy but perfectly smooth and lump-free mixture that works
well as the base for lattes.
Making it into a latte
Once you have whisked the matcha
with warm water, pour it over a glass of ice and add your cold milk of choice.
For a hot latte, warm and froth your milk first and pour it over the whisked
matcha. The matcha base you prepare with 60 to 80 ml of water is the
concentrate. Everything else is an addition.
Common questions
Why is my matcha bitter? Almost always because the water was too hot.
Let your boiled kettle rest for two full minutes before pouring.
Why is my matcha clumpy? You skipped sifting. Matcha powder clumps
easily in storage and needs to be sifted before adding liquid.
How much powder should I use? Start with one teaspoon for a standard cup.
If you want a stronger, more intense flavour, go to one and a half teaspoons.
Two teaspoons is very strong and is more appropriate for lattes where milk
dilutes the intensity.
Using good quality powder makes
every step easier and the result noticeably better. matcha powder in Bangladesh
is available in several grades with nationwide delivery.
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