Basic utensils for preparing matcha tea
To enjoy a perfect matcha tea, we recommend using the following utensils:
- Chasen : This is a traditional Japanese bamboo whisk. Its stiff, fine bamboo bristles are specially designed to whisk powdered tea evenly. Another option is an electric whisk.
- Chashaku : This is a long, curved spoon used to scoop the right amount of matcha, approximately 1 gram. Alternatively, a dessert spoon can be used.
- Chawan : It is a bowl with a wider base than a normal cup to make it easier to whisk the matcha without spilling it.
- Strainer : essential to prevent lumps from appearing in the final result.
- Kettle : the best option is one with temperature selection.
Find these utensils on our accessories page.
Steps to follow to prepare a perfect matcha tea
There are two styles of preparing matcha in the Japanese tea ceremony. The most common is Usucha , considered more informal and suitable for everyday consumption. The other style is Koicha , which uses a higher ratio of tea to water to create a thicker, denser matcha. This style is more formal and reserved for special occasions.
If you're looking for ceremonial-grade, organic matcha grown in Japan, check out our matcha tea collection . All of them can be prepared in either style, whichever you prefer.
Usucha Preparation. Informal and everyday preparation of matcha tea:
To enjoy a delicious matcha tea, it is crucial to choose exceptional quality, like the one we offer at Tedelics.
- Start by weighing the amount of matcha tea you will use: approximately 1.5-2 grams, which is equivalent to two Chashaku spoonfuls or one dessert spoon.
- Before adding the tea, sift the matcha into the bowl or Chawan to prevent lumps from forming, ensuring a smooth and even mixture.
- Next, heat the water to a temperature of 70-80°C. If you don't have a kettle with adjustable temperature control, boil the water and let it cool slightly.
- Next, pour approximately 70 ml of water into your bowl.
- Begin by slowly mixing the matcha with the chasen or whisk near the bottom of the bowl, using gentle back-and-forth motions and using your wrist to create a crescent shape. As the mixture becomes more homogeneous, gradually increase the speed and switch to "M" shaped movements. Now, continue whisking until a smooth, consistent foam forms on the surface.
TIPS: For a perfect texture and to eliminate larger bubbles, lift the Chasen or whisk and whisk close to the surface.
Koicha Preparation. Preparation of much thicker and more intense matcha tea:
- To make Koicha, you should use twice as much matcha as in the Usucha preparation, that is, 4 tablespoons of Chashaku or 2 dessert spoons.
- Next, heat the water until it reaches a temperature of 70-80°C and add approximately 40 ml of water.
- Mix slowly with the chasen or whisk. Unlike Usucha, Koicha is not whisked to create foam; instead, a thick, smooth consistency is desired, resulting in an intense, foam-free beverage.
Preparing matcha tea with milk or matcha latte
Follow the same steps detailed above (steps 1 to 5) in the Usucha preparation to ensure a perfect blend and a delicious experience.
- Add 150 ml of cow's milk or plant-based milk to your bowl. You can choose to add it hot or cold, depending on your personal preferences and the desired result.
Done! Now you can enjoy a perfect matcha tea, either in its traditional form or as a comforting matcha latte.