How to make matcha the traditional way
A matcha ceremony can take years to perfect and often lasts for several hours. Here's how to do it at home, following and adaption of a traditional matcha tea making ceremony.
Influenced by samurai culture and Zen Buddhism, both of which emphasised discipline and simplicity, participants of the chanoyu are encouraged to relax and meditate on their surroundings, along with the craftsmanship of the utensils and ceremonial grade matcha.
Traditional Matcha Making Method
Step 1
Heat the matcha bowl (chawan) with hot water, swirl around three times, then discard water.
Step 2
Place one bamboo scoop (chashaku) of matcha into bowl.
Matcha clumps easily, so try sifting the matcha through a small sieve first. This will help make a smooth, clump-free matcha.
Step 3
Add 150ml of 80°C/176°F water.
Using 80°C will make matcha with a fresh and light taste, using boiling water (100°C) may burn the delicate powder leaving you with a bitter taste. To get 80°C water, simply combine boiling water with a splash of cold before pouring into your bowl.
Step 4
Using the matcha whisk (chasen), whisk in a M shape until a layer of light green froth emerges on top.
The M whisking technique oxygenizes the mixture, releasing delightful aromas into the foamy surface. It also ensures the powder is fully dissolved.
Step 5
Drink straight from the bowl, admire the colour, the aroma, the tranquillity.
