Image Source: POPSUGAR Photography / Anna Monette Roberts
There is something wonderfully ceremonial about making tea, especially matcha, or finely ground Japanese green tea. Making matcha is a little more complicated than dipping a tea bag into hot water; the emerald-green powder is quickly whisked into a frothy, thick brew. Much like whipping cream, the trick requires a little bit of practice, but we've rounded up a few methods with pictures to help you develop matcha with a beautiful layer of foam.
A traditional Japanese method for preparing matcha calls for a bamboo whisk with superfine tines; however, home cooks can also hack the process using a mini immersion blender or whisk. And while the Japanese take their matcha "green," some drinkers may find the unadulterated mixture too bitter and grassy for their liking. That's why we've included a quick latte recipe for easy matcha drinking. Take a look at three ways to make matcha.
The Traditional Method
Image Source: POPSUGAR Photography / Anna Monette Roberts
This method requires traditional Japanese tea utensils. We received ours from Ippodo Tea Co., a shop based in Kyoto, Japan, and New York City. The main tools needed (in addition to matcha tea) include a bamboo tea ladle (chashaku), a tea strainer, a bamboo whisk (chasen), and a traditional, ceramic matcha bowl (matcha-chawan).
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The Traditional Method
Image Source: POPSUGAR Photography / Anna Monette Roberts
To start, sift one and a half heaping tea ladles (about one teaspoon) of matcha through the tea strainer and into the ceramic bowl.
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The Traditional Method
Image Source: POPSUGAR Photography / Anna Monette Roberts
Use the tea ladle to press the matcha through the sieve.
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The Traditional Method
Image Source: POPSUGAR Photography / Anna Monette Roberts
Don't skip the sifting step, because the strainer breaks up the clumps and leads to creamier, frothier matcha.
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The Traditional Method
Image Source: POPSUGAR Photography / Anna Monette Roberts
Add two ounces of steaming water (176°F) into the bowl. Hold the bowl tightly with one hand as you quickly mix the matcha for one or two minutes using the bamboo whisk. Use a back and forth motion in the shape of an "m" to really whip the matcha until it becomes frothy.
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The Traditional Method
Image Source: POPSUGAR Photography / Anna Monette Roberts
Once the layer of emerald-green foam emerges, stop whisking, and enjoy!
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The American Method
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Most American kitchens won't have a flat-bottomed matcha bowl, so use a deep ceramic bowl instead. We recommend warming the ceramic bowl in the microwave or oven before using, so the tea will retain its hot temperature. You'll also need a wire whisk or an immersion blender. To start, pour one teaspoon of matcha into a warmed ceramic bowl.
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The American Method
Image Source: POPSUGAR Photography / Anna Monette Roberts
Then, pour two ounces of steaming water (176°F) into the bowl. Hold the bowl tightly with one hand as you quickly blend the matcha for one or two minutes using the wire whisk or immersion blender. Continue whisking until the matcha is thoroughly blended and a layer of foam is created.
Keep in mind that the layer of foam will not be as thick with this method. While the bamboo whisk and matcha bowl are specifically designed to aerate the matcha, our American equipment is simply not!
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The Latte Method
Image Source: POPSUGAR Photography / Anna Monette Roberts
Some prefer matcha a little sweeter and creamier, so a tea latte fits the bill. After blending the matcha, add one tablespoon of brown-rice syrup (or another sweetener of your choice), and whisk it until it dissolves. I love brown-rice syrup because it isn't too sweet, adds body to the tea, and complements the flavour of the matcha.
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The Latte Method
Image Source: POPSUGAR Photography / Anna Monette Roberts
Add six ounces of steamed milk into the matcha bowl, and whisk it together until it becomes frothy. Serve the latte in a tall glass, top with a few spoonfuls of milk foam (if you own a milk frother), and garnish with a pinch of matcha powder.
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Image Source: POPSUGAR Photography / Anna Monette Roberts
