Making Japanese matcha tea is part of a complex ceremony involving choreography and countless dishes and gadgets and dates back to the 12th century. These days, however, modern match fans have made the process much easier. Make matcha a part of your daily ritual of peace and health with these simple steps for making matcha tea.
with a bamboo spoon, measure 2 doses of matcha in calico.
Sift the uterus into a bowl, as with flour, and make sure there are no lumps.
Add 60 ml of warm water. We recommend filtered water for the purest and brightest notes in aroma and taste. Experiments with temperature are welcome: with warmer water, about 70 degrees, you will get mats with a sweeter and milder taste, and with warmer water, about 80 degrees, the mats will have a richer and richer taste.
Using a bamboo stirrer, stir vigorously, but not in a circular motion, but following the shape of the letter-M.
In about 15 seconds, you will receive this much-appreciated jade-green drink.
Tip: we recommend softening a thin bamboo brush by placing it in warm water before each use.