Matcha, the globally beloved beverage, has a growing fan base that continues to expand. What began as a fascination with the traditional Japanese tea ceremony has evolved into a creative playground for countless innovative recipes. Steeped in cultural significance, matcha green tea has been cherished in Japanese traditions for centuries. Now, as this vibrant green tea captures hearts worldwide, it inspires a variety of creative and delicious preparations.
In this blog, we'll explore the traditional methods of preparing matcha and dive into the exciting new ways this delightful drink can be enjoyed. From its roots in Japanese culture to its modern-day innovations, let's explore the magic of matcha!
Traditional Japanese Tea Ceremony
The Japanese tea ceremony, known as Chanoyu or Sado, is a traditional ritual centered on preparing and presenting matcha, powdered green tea. Rooted in Zen Buddhism, it emphasizes mindfulness, harmony, respect, purity, and tranquility. Conducted in a soothing tea room, the ceremony is centered on appreciating simplicity and mindfulness, with every detail — seasonal themes, utensils like the Chawan (tea bowl) and Chasen (bamboo whisk), and even the placement of guests — carefully considered. More than just making tea, the traditional tea ceremony is a spiritual and artistic practice fostering mindfulness and connection.
Making Matcha the Ceremonial Way
Traditionally, matcha is prepared ceremonially, where the complex flavor profile is carefully brought to life through precise whisking, creating a beverage with rich, earthy, and umami notes. For an authentic experience, ceremonial-grade matcha — the finest quality matcha from the first harvest of tender green tea leaves—is recommended. This premium grade offers a distinct flavor profile, blending earthy, vegetal tones with a hint of natural sweetness and a delicate umami bitterness.
The traditional preparation of matcha involves two methods: Usucha (thin tea) and Koicha (thick tea). Usucha has a light, delicate flavor and is typically whisked to create a frothy consistency, while Koicha, known for its velvety texture and concentrated taste, is prepared with less water and more matcha powder. Each method offers a unique and enriching experience, a glimpse into the centuries-old traditions defining this remarkable drink. Let's take a look at both preparations!
Making Usucha (Thin Tea)
Ingredients:
- 1-1.5 tsp high-quality matcha
- 2-3 oz (60-90 ml) hot water (175°F / 80°C)
Equipment:
- Matcha bowl
- Bamboo Matcha whisk (Chasen)
- Fine mesh sifter
Instructions:
- Preheat your matcha bowl: Pour hot water into the bowl, swirl it around to warm the sides, then discard the water.
- Sift the matcha powder: Place 1-1.5 teaspoons of matcha green tea powder into a fine mesh sifter over the warmed bowl. Gently tap or push the powder through the sifter to break up clumps.
- Carefully pour 2-3 ounces of warm water (175°F or 80°C) over the sifted matcha powder.
- Using your bamboo whisk, whisk the matcha and water together in a zig-zag motion until a frothy layer forms on the surface.
Tip: The key to a perfect Usucha is in the whisking! Whisk briskly and continuously until you achieve a smooth, frothy consistency with minimal lumps.
Remember: Making usucha is an art that takes practice. Adjust your matcha powder and water quantities to find your perfect balance and preferred taste. Enjoy your cup of matcha by taking small sips!
Making Koicha (Thick Tea)
Ingredients:
- 2-4 tsp high-quality ceremonial-grade matcha
- 1-2 oz (30-60 ml) hot water (175°F / 80°C)
Equipment:
- Matcha bowl
- Bamboo Matcha whisk (Chasen)
- Fine mesh sifter
Instructions:
- Preheat your matcha bowl: Pour hot water into the bowl, swirl it around to warm the sides, then discard the water.
- Sift the matcha powder: Place 2-4 teaspoons of matcha powder into a fine mesh sifter over the warmed bowl. Gently sift to remove any clumps and ensure a smooth texture.
- Slowly pour 1-2 ounces of warm water (175°F or 80°C) over the sifted matcha powder.
- Mix the matcha and water slowly in a gentle, circular motion using the bamboo tea whisk. Unlike Usucha, Koicha does not require vigorous whisking. The goal is to create a thick, smooth, and glossy consistency without froth.
Once fully blended, your Koicha is ready to enjoy. Drink it slowly to appreciate its rich, concentrated flavor.
Note: Koicha matcha tea has a bold, velvety texture and a more intense umami flavor than Usucha. It's traditionally used in Japanese tea ceremonies and pairs beautifully with traditional Japanese sweets.
Making Matcha the Contemporary Way
As the world delved into the decadence of matcha, its versatility quickly became evident. Matcha's distinct flavor profile lends itself beautifully to countless contemporary recipes and culinary creations. Cafes and restaurants worldwide have embraced this trend, crafting innovative matcha beverages that have garnered immense popularity. Among these, the matcha latte stands out as a global favorite—a sweet, earthy, and creamy delight that has become a beloved coffee alternative for many.
For contemporary matcha recipes, we recommend using culinary-grade or café-grade matcha powders. These are sourced from the lower leaves of the tea plant and are typically harvested later in the season. This second harvest imparts a bolder, more robust flavor characterized by pronounced umami notes and a subtle bitterness.
This distinct taste makes culinary matcha incredibly versatile. Its intense flavor holds up well when combined with a variety of ingredients. Whether you're whipping up matcha lattes, smoothies, ice creams, or even savory dishes, culinary-grade matcha is the perfect choice for adding depth and earthy flavor to your creations. Let us show you our recipe for a creamy matcha latte!
Hot Matcha Latte
Ingredients:
- One teaspoon Matcha Green Tea Powder
- ¼ cup hot water (160–180°F)
- ¼ cup warmed milk (soy, cashew milk, coconut milk, almond milk, oat milk, or any milk of choice)
- Optional: sweetener of your choice (to taste)
- Optional: vanilla bean or cinnamon (for added flavor)
Instructions:
Prepare the Matcha:
Sift the matcha powder into a large mug to remove any matcha clumps. Add hot water to the matcha.
Using a matcha whisk (or a small kitchen whisk), whisk briskly in an up-and-down motion for about 30 seconds until the mixture becomes frothy.
Add Milk:
Pour warm milk over the frothed matcha tea. Taste and adjust flavors by adding vanilla, cinnamon, sweetener, or additional water or milk as desired.
Blender Method (Alternative):
If you don't have a whisk, combine milk, matcha powder, sweetener (e.g., honey or agave nectar), and vanilla in a blender. Cover and blend on high until the mixture is creamy and frothy.
Cold Latte Option
Add the ingredients and a handful of ice to a jar for an iced matcha latte. Cover and shake vigorously until well combined.
Tips for the Perfect Latte
Water Temperature: Keep the water between 160–180°F to avoid a bitter, burnt taste. A good tip is to let your kettle boil and cool for a few minutes before adding it to the matcha powder.
Enjoy your creamy, flavorful Matcha Latte!
Create Your Own Matcha Experience
Matcha is a vibrant, versatile green tea that delights no matter how it's prepared. Its rich cultural heritage offers an opportunity to experience centuries-old traditions through authentic Japanese tea ceremonies, while its versatility invites endless creativity in contemporary recipes. Whether whisked into a frothy ceremonial bowl, blended into a creamy latte, or added to unique culinary creations, matcha never fails to impress with its earthy, umami-rich flavor and striking green color.
Feel free to experiment with this incredible powder, crafting your own unique recipes or exploring the beauty of traditional preparations. From ancient rituals to modern fusions, matcha effortlessly bridges the past and the present, offering a world of delightful possibilities in every sip and bite!