How to Whisk Traditional Matcha

teas.co.uk · 5 min · Serves 1

You'll need

• 2g Loyd Matcha Japanese Green Tea Powder (1 chashaku scoop, about 1 level teaspoon)
• 60ml freshly drawn water cooled to 75C
• 1 220ml chawan bowl, warmed
• 1 small bamboo whisk (chasen)
• 1 fine sieve for sifting

Method

1. Warm the bowl with a splash of hot water and tip it out.
2. Sift 2g of matcha (about a level teaspoon) into the bowl to break up any clumps; this is the step that stops it going lumpy.
3. Boil the kettle and let it cool for a couple of minutes to around 75C.
4. Pour 60ml of the cooled water over the matcha.
5. Whisk briskly in a W or zig zag motion with a bamboo whisk for about thirty seconds, until a creamy froth holds on the surface.
6. Drink it straight from the bowl, in two or three sips, while the froth is still up.
7. Tip: no bamboo whisk? A small electric milk frother does a decent job of it.

Recipe: https://teas.co.uk/recipes/matcha/how to whisk traditional matcha/