Matcha tea preparation: how to prepare a perfect matcha tea

The preparation of Matcha tea follows a very specific “ceremonial”, a truly fascinating ritual rich in tradition.

There are lots of really interesting videos on this topic, which make you understand how important this ancient ritual is in the preparation of Matcha tea!

Just by observing this ceremony we fall even more in love with Matcha tea, observing the care and sacredness with which this beneficial elixir is prepared!

It is defined, in fact, as the elixir of Buddhist monks, and it is their favorite drink.

Ideal for meditating and relaxing, but at the same time staying focused.

The nutritional properties present within matcha green tea make you relaxed but at the same time active and focused and the beneficial effects of a single cup of matcha tea can last up to 6 hours.

The tea ceremony

The Cha no yu (which means, “hot water for tea”) known as the tea ceremony, is a social and spiritual ritual in Japan.

Only and exclusively grade Matcha green tea cerimoniale, which is the most valuable grade.

The way matcha tea is prepared is by suspension, in this way all its organoleptic properties are preserved.

The very fine, intense green powder is dissolved directly in hot water with the help of the chasen, un bamboo whisk, ideal for mixing this type of tea without forming lumps and making it very creamy.

This ceremony is carried out in a particular room, calledchashitsu, which must be dimly lit, this gives it an atmosphere full of charm and sacredness.

The tea ceremony is based on 4 fundamental principles of Zen:

1 – Harmony, which includes the guest-guest relationship.
2 – Respect, which must be recognized to every individual and fundamental for communion with what surrounds us.
3 – Purity, while cleaning the tea room, the guest also tidies himself.
4 – Tranquility, as drinking tea in contemplation brings man closer to a stage of sublime serenity.

Tools needed when preparing matcha tea

To enjoy a perfect Matcha green tea according to the dictates of the Japanese tea school you will need some traditional tools:

Chawan: the ideal cup for preparing this tea.

A large bowl, made of ceramic or terracotta whose colors enhance the intense green of the drink.

Chashaku: also called Bamboo Scoop, is a tea scoop which collects the right amount of matcha tea for one cup.

It has a typical curvature made by steam.

The quantity is approximately 1 g which is equivalent to half a teaspoon more or less.

Chasen: also called Whisk, is a wide whisk wide made of bamboo.

Ideal for mixing tea powder evenly without altering its flavor.

This simple kit can be easily purchased online, but is not essential.

How is traditional matcha tea prepared?

First of all you need to know that there are 2 different ways of drinking Matcha tea:

1 – The Koicha.
2 – The Usucha, the most common.

In both casesyou will not need to sift the green tea first, because if the Matcha is of good quality the powder will be so fine that the use of whiskey will be enough to avoid creating lumps.

Heat previously the cup will preserve the heat of your tea for longer.

1. The Koicha

It is the strongest version of Matcha tea.

More restricted, they drink it like we drink our coffee.

In the preparation of Koicha matcha tea, the ceremonial grade is always used, because it is more valuable.

This preparation is the basis for the preparation of Matcha latte.

The proportion is 3 chashaku for approximately 40 ml of water.

The water must be at a temperature of approximately 70°/80°, it must never come to the boil.

1 – Take the chawan, or a wide, shallow bowl-type cup, add the green tea and then the water.
2 – With the help of thechasen or whisk mix everything, i movements should be gentle, not vigorous.
3 – Alternate circular movements with transversal movements.

No bubbles should form and the drink will be thicker and smoother than Usucha.

The flavor will be much more decisive, the young herbs will be very noticeable, similar to the taste of some vegetables such as spinach for example.

On the palate it will still be very creamy and with notes of sweetness.

If it is the first time you taste matcha tea, it is not advisable to start with this type, especially if you are sensitive to caffeine.

2. The Usucha

It is the most common way to drink matcha green tea.

Its consistency is significantly creamier and smoother, a nice foam must form on the surface.

Also in this case, the Ceremonial grade is used in the preparation of Usucha green tea.

The proportion is 1 chashaku per 80 ml of water.

Here too the water must be at a temperature of approximately 70°/80°, it must never come to the boil.

1 – Take the chawan, or a wide, shallow bowl-type cup, add the green tea and then the water.
2 – With the help of thechasen or whisk mix everything, i and energetic.
3 – Alternate “M” movements with “W” movements, always remaining on the surface with the whisk, in this way it will be denser and frothy.

If you don't have whisk, you can use a simple kitchen whisk or a shortbread for frothing milk, the consistency will be perfect.

Non-traditional ways of preparing matcha tea

There are also “unconventional” ways to prepare matcha tea.

You can use a glass jar with the cap, a closed plastic bottle or a practical and convenient shaker to make cocktails.

The proportion is always 1 chashaku for approximately 80 ml of water.

You can use hot or cold water.

The hot water must be at a temperature of around 70°/80°, it must never reach the boil.

1 – Place the matcha green tea directly into the glass jar or bottle.
2 – Add the hot or cold water.
3 – Carefully close the jar and “shake” for a few seconds.
4 – Open the jar and pour into a cup…all that remains is to enjoy.

If you use the shaker to make cocktails and want to prepare a fresh and energizing drink, you need to follow the same steps, using cold water and adding a few ice cubes.

Preparing matcha tea: hot water or cold water?

Certainly the season can greatly influence the choice.

In winter, with the cold it is perhaps preferable to consume it hot.

It isalso the more traditional method, and hot water allows you to have a very creamier and definitely gives it a slightly more bitterness.

If you use cold water and opt for a chilled drink, the aromatic profile changes a lot and the color will be brighter.

Being slightly less bitter, it is certainly the best way to approach this wonderful tea for the first time.

Matcha tea combines very well with fruit syrups, such as strawberry syrup with the addition of a little lime juice or with pineapple syrup and a little mint.

You can add some honey to sweeten it or tequila for an explosive cocktail.

In short, Matcha green tea lends itself very well to the most creative combinations, so all you have to do is try it.