One common misconception people have of Matcha is that it must be brewed according to the strict guidelines of the Cha no yu ceremony. In reality, Matcha can be brewed many different ways.
*Please note that in order to brew Ceremonial Matcha you will need a set of Japanese tea ceremony tools (bowls, scoops, and a whisk).
1) Prepare tea bowls by warming them with boiled water.
2) Prepare your Matcha whisk by soaking the tip in the boiled water in one of the bowls for about 10 seconds.
3) Pour the water out and dry the bowl with a paper towel.
4) Using your teaspoon, add 2 scoops of Matcha to each bowl.
5) Pour 1/3 of a cup of your hot water into each bowl.
6) In a slow “m” motion, submerge any loose bits of Matcha that may be floating on the surface of the tea.
7) Whisk the tea more briskly in a back and forth motion until the surface of the Matcha becomes frothy.
8) Consume immediately (in Japan, it is customary to drink the entire bowl in 3 quick slurps).
Hot Matcha Latte:
1) Measure approximately 15oz. (450 ml) of milk into stainless steel carafe.
2) Add 1 teaspoon or 2 matcha measures of Matcha.
3) Stir with long spoon to combine with milk.
4) Add 1 oz. (30 ml.) of flavoring syrup.
5) Froth vigorously with frothing wand from espresso machine.
6) When blend is smooth with micro bubbles, pour into cup.
*You may substitute 2 tablespoons of either Maple syrup, Agave syrup or Honey for the flavoring syrup to taste. We recommend using a measuring cup to prepare and use as a training guide.