Popular in Japanese culture for years already, Matcha is now taking over the world by storm. Not only because of its stunning color, but also because of its powerful stimulating effects. Matcha is a Japanese green tea used in the traditional tea ceremony. Found in powder form, it has a green color that catches the eye, but the highlight is its flavor, an intense characteristic that often takes some time getting used to.
The fact that Matcha comes in powder form can be intimidating for some people, as the preparation is a little bit different than making tea with a standard tea bag.
It is a ritual, an experience and almost like a meditation, which often relaxes me. I personally can enjoy my Matcha even better after preparing it. This way I can start my day in a more balanced way.
How do you prepare Matcha?
In Japan, there is a Special Kit for preparing Matcha, which consists of a Ceramic Bowl called a Chawan, the Chasen, a small Bamboo Whisk for stirring, and a Bamboo Spoon. Don't worry if you don't have all of it. You can easily replace it with kitchen utensils such as a cup, a teaspoon and a milk frother.
The Traditional Method:
Put a small amount of matcha powder in a small bowl and add hot water - not boiling water. It is best to firstly add some hot water to the powder and mix it into a paste. When the powder is perfectly dissolved in the water, slowly add the remaining water. The mixture is then stirred with the bamboo whisk until smooth and frothy. With this traditional method, no milk or sweeteners are added.
The Popular Matcha Latte:
This is one of the most popular options. The Matcha is prepared the traditional way, as described above, but with the addition of topping it with frothed milk. It is particularly suitable for Matcha beginners to get a better feeling for the taste.
Preparation:
1 teaspoon Matcha Powder
½ cup vegan milk
Optional: 1 teaspoon maple syrup
let the milk froth.
Pour some Matcha in your favorite mug. Fill 1/3 cup with max. 80 degrees hot water (not more, this way the nutrients are preserved). Using a Whisk (Chasen), whiskthe Matcha until the powder has dissolved and the drink is frothy. Add maple syrup if you like and top with the rest of the (frothed) milk.
The Modern Iced Matcha:
A recipe that is ideal for the warmer days and provides you with the energy and nutrients you need.
Preparation:
1 cup vegan milk (tip: rice-coconut milk)
1-1 ½ teaspoons Matcha Powder
1/3 cup water
1-3 ice cubes
A splash maple syrup (optional)
Mix Matcha and water with a Matcha Whisk (Chasen) until creamy. Put the ice cubes in a glass, pur in the Matcha and top with the vegan milk.
Normally, when matcha is whisked with a bamboo whisk (chasen), a fine foam forms on the surface of the drink. This foam is created by the air that is incorporated into the matcha during the whisking process and by the proteins in the tea mixing with the air.
If no foam forms, there may be various reasons for this:
1. quality of matcha: High quality matcha has a better ability to form foam due to its finer texture and higher concentration of proteins. Lower quality matcha may not be able to produce enough foam.
2. water quality: Water quality can also have an impact on foam formation. Ideally, the water should be soft, as hard water can impair foam formation.
3. temperature of the water: The temperature of the water for whisking matcha should ideally be between 70°C and 80°C. Water that is too hot can affect the taste of the matcha. Water that is too hot can impair the taste of the matcha and affect the foam formation.
4. whisking technique: Whisking matcha correctly requires a certain technique. The bamboo whisk should be used in a Z-shaped motion to incorporate air and create foam. If the technique is not correct, it may result in insufficient foam.
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