Step-by-step guide: how to prepare the perfect matcha
Partager
Preparing a perfect matcha takes 3 minutes. It's reproducible. And the difference from a matcha whisked with boiling water is immediately noticeable.
Step 1: Necessary Equipment
- A sufficiently wide bowl (chawan or equivalent)
- A bamboo whisk (chasen) or an electric whisk
- A fine sieve
- A chashaku spoon or a kitchen scale
- A kettle
Step 2: Heat the water to the right temperature
Bring the water to a boil, then let it cool for 4-5 minutes to reach 70-80°C. You can also mix 2/3 boiling water + 1/3 cold water for an approximate temperature of 70°C.
Step 3: Pre-moisten the chasen
Dip the chasen's tines in a little hot water for 1-2 minutes. They will soften, last longer, and distribute the powder better.
Step 4: Sift the matcha
Sift 1.5 to 2g of matcha (two chashaku spoons) directly into the bowl. This step eliminates clumps and allows for perfect dissolution.
Step 5: Add water and whisk
Pour 70-80ml of water at 70-80°C over the powder. Whisk immediately in a rapid Z or W motion, from the bottom of the bowl to the surface. 20 to 30 seconds. The foam should be fine, persistent, and uniform.
The sign of a successful matcha: A fine foam on the surface, an intense emerald green color, and an immediately perceptible floral aroma. If your matcha is lumpy or bitter, recheck the water temperature or dosage.
Step 6: Drink immediately
Matcha does not keep once prepared. The foam collapses, the powder settles. Drink within 5 minutes of preparation for the best experience.
Quick Recap
- Water at 70-80°C
- Pre-moisten the chasen
- Sift 2g into the bowl
- 70-80ml of water, whisk for 30 sec in a Z shape
- Drink immediately
