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    "id": 1070278,
    "title": "How to make matcha without a whisk",
    "slug": "how-to-make-matcha-without-a-whisk",
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    "url": "https://teas.co.uk/wiki/how-to-make-matcha-without-a-whisk/",
    "modified": "2026-09-18T00:45:34+01:00",
    "excerpt": "No chasen? A jar, a milk frother or a fork will do. Three methods for lump-free matcha, the water temperature to use, and a kit that travels.",
    "content_text": "You do not need a bamboo whisk to drink good matcha. A jam jar, a battery milk frother or even a fork will get the powder smooth. What a chasen gives you is the thick, even foam of a traditional bowl; everything else is about breaking up lumps, and there are several ways to do that.\r\nTwo rules matter more than the tool:\r\n\r\nSift the powder. Matcha clumps in the tin. A small sieve or tea strainer takes ten seconds and prevents most problems.\r\nDon't use boiling water. Around 70\u201380\u00b0C is right. Boiling water makes matcha bitter and flat.\r\n\r\nMethod 1: the jar (the easiest, and best for iced)\r\n\r\nSift 1\u20132g of matcha (about \u00bd to 1 teaspoon) into a clean jar with a tight lid.\r\nAdd 60ml of cool or lukewarm water.\r\nScrew the lid on and shake hard for 20 to 30 seconds.\r\nPour into your cup and top up with hot water, or cold water and ice, or milk for an iced latte.\r\n\r\nSafety point: never shake hot liquid in a sealed jar or bottle. Steam builds pressure and can force the lid off; bottle makers warn against it explicitly. BlenderBottle usage guidance Shake cold, then add the hot water in the cup.\r\nMethod 2: an electric milk frother\r\nA cheap hand-held frother is the closest thing to a chasen for foam.\r\n\r\nSift 1\u20132g matcha into a tall mug.\r\nAdd a splash of 80\u00b0C water and mix to a paste.\r\nAdd another 60\u201370ml water and froth for 15 to 20 seconds, moving the whisk up and down, not around in circles.\r\n\r\nRinse the head straight away, or the matcha dries on it.\r\nMethod 3: a fork or small whisk\r\nIt works, it just takes longer and gives less foam.\r\n\r\nSift the matcha into a wide bowl or a mug.\r\nAdd 2 teaspoons of 80\u00b0C water and work it into a smooth paste with the back of a spoon first. This is the step that removes the lumps.\r\nAdd the rest of the water and whisk briskly with a fork in a zig-zag for 30 seconds.\r\n\r\nThe paste trick is the whole secret\r\nWhatever tool you use, make a paste before you add the full amount of water. Powder plus a little liquid can be pressed smooth against the side of the cup; powder dropped into a full mug clumps and floats. Do that and even a teaspoon produces a drinkable cup.\r\nA matcha kit that travels\r\nMatcha is a good travel tea because it needs no infuser and no strainer, and the cold-shake method works without a kettle:\r\n\r\nA small jar or shaker bottle with a leak-proof lid.\r\nMatcha in its sealed tin, or pre-measured 2g portions in small bags.\r\nA teaspoon and a small sieve, if you have room.\r\n\r\nLoyd Matcha Japanese Green Tea Powder comes in a 40g tin, enough for roughly 20 to 30 drinks at 1.5 to 2g each. If you would rather not carry powder at all, Twinings Matcha tea bags brew like ordinary tea \u2014 a different drink from whisked matcha, but no kit at all.\r\nFlying? Dry powder goes in hand luggage as a food, though powders can attract extra screening, so keep it in its labelled tin. See can you take teabags on a plane.\r\nCommon questions\r\nIs the foam important?\r\nOnly for the traditional style. Foam softens the texture and looks good; it does not change the strength of the tea.\r\nCan I use a blender or a cocktail shaker?\r\nYes, for cold matcha. Both are versions of the jar method. Do not put hot liquid in a sealed shaker.\r\nWhy is my matcha lumpy and bitter?\r\nLumps mean unsifted powder or no paste stage. Bitterness usually means water that was too hot, or too much powder for the volume.\r\nHow much powder per cup?\r\nStart with 1 to 2g in 60 to 70ml of water for a traditional-style cup, or the same amount topped up with milk for a latte. Follow the tin if it differs.\r\nDo I still need a chasen?\r\nNot to make good matcha. If you enjoy the ritual, our how to whisk matcha guide covers the technique, and matcha: powder vs tea bags vs ready to drink explains the formats.",
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