What is Matcha?
Matcha (抹茶, literally 'ground tea') is a powdered green tea, originally used for the famous the tea ceremony in Japan. The tea leaves are ground into a fine powder that doesn't steep but needs to be mixed with water at a maximum of 60°C and whisked. Traditionally, the Chawan (茶碗 - bowl), Chashaku (茶杓 - bamboo spoon), and Chasen (茶筅 - bamboo whisk) are used to achieve a uniform and frothy matcha. Matcha is believed to be beneficial for both physical fitness and concentration. Its use has expanded worldwide, from ceremonial tasting to making confectionery.
Equipment and ingredients needed for its preparation:
- A Chawan (茶碗) - a high-sided Matcha bowl. Whether artisanal or industrial, it's important that the edges are significantly high to whisk and froth the Matcha.
- A Chashaku (茶杓) - a small bamboo Matcha spoon.
- A Chasen (茶筅) - a traditional whisk made from a single piece of bamboo.
- Quality Matcha - There is a wide variety of Matcha available today, ranging from mediocre to the most refined. Our "Organic Imperial Matcha" is a ceremonial grade Matcha (the very best), while our "Organic Matcha", more versatile, offers high-quality Matcha at an excellent price-to-quality ratio.
- Water with low limescale - Depending on the desired preparation, it can be either cold or heated to a maximum of 60 degrees Celsius (°C).
How to prepare Matcha?
Here are five steps for easily preparing Matcha. These steps are based on the Usucha technique in Japan, which creates an airy drink. It is the most common and popular way of preparing Matcha. For Matcha enthusiasts, you can also try the Koicha technique, using more Matcha, less water, and without frothing. This results in a very dense, flavorful drink full of umami.
Place one to two Matcha spoons at the bottom of the bowl (approx. 2-3g). Adjust the quantity according to your preferences.
Pour a bit of water and gently mix the Matcha powder with the whisk until you obtain a slightly thick, homogeneous texture. This step ensures a creamy drink without lumps.
Add approx. 70 ml of 60°C water for a traditional Matcha or cold water for an iced Matcha. Be careful not to use boiling water, as it would immediately create too much bitterness.
Vigorously whisk in a "M" shape until a beautiful foam with clear froth is achieved.
Traditional Matcha is enjoyed as is. You can add more water according to your taste. For a Matcha Latte, add milk or plant-based milk to your Matcha, the foam will stay on top of the drink. Finally, for an iced Matcha, add one or two ice cubes.
There you have your Matcha ready to be enjoyed with serenity!
Our Matchas and gift sets
Our tea house offers top-quality Matcha from the finest gardens in Japan. We also sell sets including all the necessary equipment for Matcha preparation.
Gift Set - Matcha Set
This refined set offers our best Matcha - the Imperial Matcha - along with all the traditional utensils necessary for its preparation: a handmade Japanese Matcha bowl, a Chasen (bamboo whisk), and a Chashaku (bamboo spoon). A gift that will delight both novices and tea ceremony specialists.