The basics
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Matcha1 g (about ½ tsp)
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Water100 ml (about 3.5 oz), filtered
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Ratio1 g per 100 ml
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Temperature176°F (80°C)
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TimeAbout 3 min
You'll need
- Matcha
- Bamboo whisk (chasen)
- Matcha bowl (chawan)
- Fine sieve
- Matcha spoon or teaspoon
- Kitchen scale
- Kettle
- Cloth
Step by step
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Step 1
Heat the water
Heat filtered water to 176°F (80°C). Boiling water scorches matcha and makes it bitter. No temperature setting? Let a just-boiled kettle rest for about 3 minutes.
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Step 2
Warm the bowl
Stand the bamboo whisk in the bowl and pour a little hot water over it. This warms the bowl and softens the tines so they don't snap. Pour the water out and wipe the bowl dry with a cloth.
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Step 3
Weigh and sift
Weigh 1 g of matcha (about ½ tsp) for every 100 ml of finished drink and sift it into the warm bowl. Sifting breaks up clumps, so it whisks up smooth.
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Step 4
Make a paste
Add just 10 ml (2 tsp) of the hot water and whisk in a quick W motion until you have a smooth paste with no lumps.
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Step 5
Whisk it frothy
Pour in the remaining 90 ml of hot water and whisk briskly in a W until a fine, creamy foam covers the top. That foam is where the aroma lives.
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Step 6
Sip from the bowl
No need to pour it anywhere. Drink it straight from the bowl while it's warm and frothy.
Pro-tip
Whisk from the wrist, not the arm, in a fast W or M shape. Stirring in circles just spins the tea around. Zigzags whip in air for a thicker foam.
Freshness
Matcha fades fast once it meets air, light and heat. Keep it sealed tight in a cool, dark, dry place and use it within a month or two of opening for the brightest color and flavor.