How to Make Matcha: A Step-by-Step Guide

Making matcha is an art that requires careful attention to detail and technique. This guide will walk you through the steps to prepare a delicious cup of matcha, focusing on using a bamboo whisk (chasen) to ensure the best results.

Preparing the Bamboo Whisk (Chasen)

Before using a bamboo whisk, it's essential to soften the tips by soaking it in hot water. This process, known as "chasen toshi," helps prevent the tines from breaking or cracking. Here's how to do it:

1. Fill a teacup or a similar container with hot water, enough to cover the tines of the whisk.
2. Soak a new whisk for 2-3 minutes. If the whisk has been used before, 10 seconds will suffice.
3. During soaking, gently press the tips of the whisk against the bottom of the container to help them soften and separate.

How to Prepare Usucha (Thin Matcha)

Now, let's move on to making a thin matcha, known as usucha.

1. Adjust the Water Temperature and Warm the Bowl

Just like with sencha, the taste of matcha is influenced by the water temperature. Boiling water is too hot and can make the matcha taste bitter. Instead, pour the boiling water into a cooling vessel and let it cool to around 80°C (176°F). Aim for 60cc of water per serving. To ensure a consistent flavor, use a scale to measure the water. At the same time, pour some hot water into the teacup to warm it.

2. Sift the Matcha

While the water cools, sift the matcha through a fine mesh sieve. Use about 2 grams of matcha per serving, roughly equivalent to one teaspoon. Sifting helps to break up any clumps and results in a smoother, more even matcha.

3. Whisk the Matcha

Once the water has cooled to the desired temperature, pour it into the matcha bowl. Now, it's time to whisk. Here are three key points to keep in mind:

1. Hold the Whisk Vertically: Keep the whisk vertical and move it back and forth. Make sure the tips of the whisk are lightly touching the bottom of the bowl.
2. Move the Whisk in an "M" or Zigzag Pattern: Combine the back-and-forth motion with a side-to-side movement, as if drawing an "M" or zigzag pattern. This ensures the matcha is thoroughly mixed.
3. Whisk Gently and Steadily: There's no need for speed. Whisk lightly with a relaxed wrist, allowing the motion to create a frothy consistency.

4. Smooth the Foam

Once the matcha is well-mixed and a foam forms on the surface, lift the whisk slightly and use the tips to lightly smooth the foam. This step eliminates large bubbles, resulting in a finer, more delicate foam with a creamy texture. When the foam is smooth, pour the matcha into a teacup and enjoy.

By following these steps, you can prepare a delicious cup of matcha that is both visually appealing and delightful to drink. Enjoy the process and the rich, nuanced flavours of this traditional Japanese tea.

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