In modern society, brewing tea is not always a ceremonial act: some people prepare this drink in just a few seconds, enjoying their favorite tea with breakfast or during a quick work break. Some cherish tradition, wanting to relax during the process and bring out the flavor potential hidden in tea leaves. If you’re reading this, you probably already enjoy matcha regularly and chances are, you are one of them! But are you sure your matcha preparation ritual is properly planned, and you’re doing everything correctly?
How to Store Matcha?
The ritual of preparing matcha starts in the place where you take the bag or tin of green powder from 🙂 Proper storage matters and it’s worth doing a little research. Matcha should be stored in a cool, shaded place, ideally in the fridge. Low temperature will not negatively affect the properties or taste of powdered green tea, while heat or exposure to sunlight will cause it to lose freshness quickly. The fridge is simply the safest place!
How Much Powder Should Be Used to Prepare Matcha?
The answer depends primarily on how long you’ve been drinking matcha and whether you are accustomed to its distinctive taste. The usual amount of powder is 1.5 grams per serving. However, if you’re just at the beginning of your matcha journey, you might want to use a little less. Too much powder can make thorough mixing difficult, leading to lumps and a bitter taste.
Different proportions can be used when preparing matcha latte: in this case, the appropriate amount of powder is 1.5 to 3 grams per serving.
What Water Temperature is Appropriate?
Using water that’s too hot is one of the most common mistakes in matcha preparation. While boiling water is commonly associated with brewing regular tea, matcha should be prepared with water at a maximum temperature of 80°C. You can use a special kettle or simply boil water and let it cool for 5 minutes at room temperature, perhaps in a special matcha bowl. It’s worth knowing that there is no lower temperature limit, so you can also mix matcha in cold water.
Matcha Preparation Process
The traditional ritual of preparing powdered green tea involves using a matchawan bowl, into which matcha is scooped with a bamboo chashaku spoon. After adding water, vigorous “W” or “Z” shaped motions with a chasen whisk should be used until a thick froth forms.
A more contemporary method is to mix matcha in a glass or mug, for example, using a milk frother. You can also put a serving of powder into a shaker and mix it vigorously. No matter the method, each one ensures a delicious, healthy beverage. Pick the one that feels right for you!
Does the Type of Matcha Matter?
Of course! Just like with any tea, taste and quality depend not only on the preparation method but also on the selected product. Low-quality matcha will always have a bitter aftertaste, even if the whole ritual is carried out correctly. However, with high-quality tea, you can make an excellent drink combining unique flavor with positive health effects.
MOYA Matcha is produced in Japan, where organic tea fields offer the most favorable conditions for growing this special type of green tea. Choose the perfect matcha for you!
