A bamboo whisk is the traditional tool for making matcha, and
it does give the smoothest result. But it is not essential. If you are new to
matcha, travelling, or simply do not want to invest in equipment before you
know whether you enjoy the drink, you can make an excellent matcha latte with
nothing more than a small jar with a tight lid. The shaker method is quick,
effective, and produces a smooth, lump-free result that works perfectly for
lattes.
How the shaker method works
Matcha powder has a tendency to
clump because the particles are so fine they attract each other
electrostatically. Whisking in a zigzag motion breaks up those clumps and
incorporates air. Shaking in a sealed container achieves the same result
through different physics. The vigorous movement of liquid against the powder
in an enclosed space breaks up every clump and creates a smooth, even
suspension. It does not produce quite as much froth as a bamboo whisk, but for
a latte where you are adding milk, this distinction barely matters.
What you need
•
1 teaspoon matcha powder
•
60 ml warm water at 70 to 80 degrees Celsius
•
1 cup cold milk
•
Ice
•
A small jar or bottle with a tight-fitting lid
•
Sweetener to taste
Step by step
1.
Add the warm water to your jar first. Then add the
matcha powder. Adding water first makes it easier for the powder to dissolve
without clumping on the bottom.
2.
Seal the lid tightly. This is critical. A loose lid
means matcha latte on your ceiling.
3.
Shake vigorously for about 20 seconds. You should hear
the liquid moving freely and feel the jar warming slightly from the friction.
4.
Open the jar and check. The mixture should be
completely smooth with no visible dry powder or lumps floating on the surface.
5.
Fill a tall glass with ice and pour in the cold milk
until about three-quarters full.
6.
Pour the shaken matcha over the milk. Stir and drink
immediately, or pour slowly over a spoon for a layered effect.
Tips for the best result
The order of adding water then
matcha powder matters. If you add powder to an empty jar first and then pour water
on top, the powder tends to stick to the bottom and form a paste that is harder
to dissolve completely. Water first, then powder, then shake produces a cleaner
result every time.
Warm rather than hot water is
important even with the shaker method. Boiling water damages the delicate
compounds in the leaf and makes matcha bitter regardless of how you prepare it.
Let your kettle rest for two minutes after boiling before measuring out the
water.
What about electric frothers
A small handheld electric milk
frother is another good option for making matcha without a bamboo whisk. Add
the sifted matcha and warm water to a mug or small jug and run the frother for
ten to fifteen seconds. This produces a slightly frothier result than the jar
method and is fast and easy to clean. Either approach works well.
When a bamboo whisk is worth getting
If you find yourself making
matcha regularly, a bamboo whisk is a worthwhile purchase. It creates more foam
than any alternative and gives you the traditional texture for plain ceremonial matcha. It also lasts well with simple care, just rinse it in warm water and
let it dry standing up. But the shaker and frother methods are entirely
adequate for latte use, and there is no need to buy a whisk just to start
enjoying matcha.
Common questions
Will the jar method work for
hot matcha? Yes. Shake the matcha
with warm water as described and then pour it into warmed milk instead of iced
milk.
Can I use cold water to shake
matcha? You can, but the powder does
not dissolve as completely in cold water. Warm water produces a smoother
result.
Does the jar need to be a
specific size? No. Any small jar or
bottle with a lid that seals properly works. A 250 to 300 ml jar gives enough
room for the liquid to move freely during shaking.
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