The brewing methods of matcha are divided into two types: the traditional Japanese whisking method and the simple daily method.
I. Traditional Japanese Tea Whisking Method (Professional tools Required)
Tool preparation:
1. Matcha bowl (wide-mouthed earthenware bowl)
2. Tea whisk (bamboo whisk)
3. Tea spoon (bamboo, about 1g capacity)
4. Tea whisk stand
Steps
(1) Warming the bowl: Heat the bowl with hot water at 80℃ and then dry it.
(2) Add tea: Take 1.5 to 2 tablespoons of matcha powder (about 2g) and sift it into a bowl.
(3) Filling with water: Add 60-70ml of warm water at 70-80℃ (boil water and cool for 2 minutes).
(4) Preparing the paste: First, stir it in an “M” shape with a tea whisk until there are no lumps.
(5) Brushing: Stir rapidly back and forth (using the force of the wrist) until fine foam appears.
(6) Finished product: A dense foam layer should appear on the surface. Let it stand for 10 seconds before drinking.
Ii. Simple Daily Brewing Method
Basic version:
1. Add 1/4 cup of 80℃ hot water to a mug.
2. Add 1 teaspoon of matcha powder (about 1g).
3. Stir in circular motions with a small blender or milk frother for 30 seconds.
4. Add hot water or milk to adjust the concentration according to your preference.
Iced drinking method:
1. Add 1g of matcha powder and 50ml of room-temperature water to a shaker.
2. Shake vigorously for 20 seconds until completely dissolved.
3. Drink with ice or mix with sparkling water.
Notes:
High-quality matcha should be bright green in color and have a distinct nori fragrance.
Water temperature above 85℃ will destroy theanine and produce a bitter taste.
After opening, it should be sealed and refrigerated. It is recommended to use it up within one month.
Before drinking, it can be paired with desserts such as wagashi to balance the astringency.
Eika Chang
Beijing Shipuller Co., Ltd.
WhatsApp: +86 17800279945
Web: https://www.yumartfood.com/
Post time: Mar-11-2026