Brewing Japanese Matcha
Matcha is different from all other types of green tea as the leaves
are first ground down into a fine powder before brewing. In Japan
this is traditionally done with a stone mill, but these days
it's very easy to buy Matcha that's already in powder form. When
the Matcha is mixed with hot water it is whisked very briskly to
disperse the powder in the water. Unlike other soluble
substances, such as sugar and salt, the powdered Matcha doesn't
actually dissolve in the water but simply remains suspended. This
enables the drinker to receive all of Matcha's health-giving properties
as the green powder is literally swallowed. The Method For
Brewing MatchaTraditionally, a Chashaku (bamboo scoop)
is used to spoon one and a half heaps into the Matcha
Chawan (mixing bowl). If you wish to substitute the Chashaku
for a teaspoon then you will need only about one heaped teaspoonful,
or approx 2 grams. The ideal water temperature to bring out the
flavour of the Matcha's is about 80 degrees, so do allow the freshly boiled
water to cool a while before adding to the Matcha. When it has sufficiently
cooled, slowly pour enough into the Chawan to fill approximately one third
of the bowl, or approx 60 cc.
With a small whisk (Chasen),
blend the Matcha powder into the water ensuring it's well dispersed and
there are no lumps. After whisking briskly the Matcha may appear quite frothy,
which signals the tea is about ready to drink. Matcha should be
enjoyed immediately after whisking, and long before the tea has chance
to settle at the bottom of the Chawan again. Water Temperature
TipAfter boiling the water first pour it into a teacup
before introducing it slowly to the Matcha. This will ensure the temperature
has cooled to the ideal 80 degrees.
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