How to Brew a Cup of Matcha
1. Scoop desired amount of Matcha into bowl.
Traditionally 1 and 1/2 chasuku scoops.
2. Pour splash of water on Matcha.
Use enough to water to thoroughly mix the Matcha.
3. Whisk in “W” pattern until foamy to activate.
Move whisk in a zigzag for 1 minute or more.
4. Pour mixture into cup, add water to make tea.
Adding hot water makes traditional Matcha.
For ice tea: use cold water.
Brewing Matcha is an art.
You will learn after the 108th cup. No cup is the same.
All techniques are okay. Some sift their matcha though a screen to eliminate clumps. Others enjoy the matcha morsels in the tea. Some whisk hard, scraping the chasen against the chawan. Others find it an art to not scrape the whisk on the bowl. The end goal is to make a foamy mixture with bubbles, and if the matcha is good like ours, a pearlescent sheen may appear on parts of the liquid foam.
Temperature Argument:
Below 167* Fahrenheit (75*C) results in less bitterness in matcha.
Tradition says: Matcha must be brewed at temperature 183* Fahrenheit (84* C)
Cold water matcha
There is a theory that cold water brewed matcha retains the most plant based nutrients.
regardless we enjoy cold water activated matcha, and find certain attractive attributes of matcha are enhanced.