Making Matcha Tea

The traditional Matcha tea preparation

The art of matcha tea preparation is a fascinating journey that goes far beyond simply mixing matcha powder and water. It is a ritual that requires patience, precision and a deep understanding of the tea's subtle nuances. Every step, from choosing the right equipment to the final sip, contributes to creating an experience that both invigorates the mind and delights the palate. In this comprehensive guide, we delve deep into the world of matcha tea preparation, combining traditional wisdom with practical tips and offering a comprehensive overview that will help you master a perfect cup of this green gold.

The Basics: Understanding What Makes Matcha Unique

Before we get into the details, it's important to understand what makes matcha so special. Matcha isn't just a tea; it's a powdered green tea preparation that's prized for its bright green color, umami-rich flavor profile, and numerous health benefits. Unlike other types of tea where the leaves are removed after brewing, with matcha you consume the entire leaf in powdered form, providing a more intense experience in terms of both flavor and nutrient absorption. Making matcha tea is not only very easy, it's also extremely quick, and there's a lot of variety in the many methods you can use to prepare matcha tea.

In this blog we will go into more detail about the traditional Matcha tea preparation. However, Matcha can also be prepared in the following ways:

Preparing the Matcha Tea Preparation

Matcha preparation begins with choosing the right matcha powder. High-quality matcha is characterized by its bright green color and a fine, sweet taste that is free of bitterness. For those who want to embark on the path of matcha tea preparation, it is essential to familiarize themselves with the different quality levels of matcha. Ceremonial Grade Matcha, for example, is intended for the tea ceremony and offers the highest level of quality, which is reflected in a rich, complex flavor profile and is essential for a unique experience.

Matcha Recommendations from Mizudashi Masters

For traditional Matcha tea preparation, we recommend particularly high ceremonial grades such as the following Matcha:

From the foggy volcanic island of Kirishima:

From Uji in Kyoto, the birthplace of matcha powder:

From the famous tea growing region of Hoshino in Yame:

The higher the quality, the finer the matcha powder is ground.

The length of time the tea is shaded also contributes significantly to the quality of the matcha, as longer shading reduces the bitter substances and ensures a sweeter and umami-rich matcha tea.

This ensures that you can create very fine foam and consume high doses of Matcha with little water.

Note: If there are lumps in the matcha powder, this is actually a sign of higher quality, as very fine powder becomes electrostatically charged through friction and this can cause lumps to form.

Choosing the accessories for Matcha tea preparation

Matcha bowl (Chawan)

The bowl is not only a vessel for stirring the tea, but also an instrument that influences the texture of the matcha. A wide bowl allows the bamboo whisk (chasen) to move freely and to froth the tea optimally.

bamboo broom (Chasen)

The chasen is essential for preparing matcha. Its fine bristles beat air into the tea and create the characteristic, creamy foam. Before using it for the first time, the whisk should be soaked in warm water to make the bristles supple.

bamboo spoon (chashaku )

For precise dosing of the matcha powder, a chashaku, a traditional bamboo spoon, is ideal. It helps to take out the right amount of matcha for one cup, which is usually 1-2 bamboo spoons or about half a teaspoon.

Optional recommendation: A fine matcha sieve to produce even finer, denser foam.

Step-by-step instructions for preparing Matcha tea

1. Preheating the bowl : Begin the matcha preparation by preheating the matcha bowl with hot water. This helps to stabilize the temperature of the prepared tea.
2. Sifting the matcha powder : To avoid lumps and ensure a smooth texture, sift the matcha powder into the bowl. This step improves the quality of the foam and therefore the overall drinking experience.
3. Mixing the paste : Add a small amount of water and mix the matcha powder into a homogeneous paste. This is the foundation for a foamy and consistent cup of matcha tea.
4. Infusing and Whipping : Pour hot water (not boiling, ideally at 65-80°C) over the matcha paste. Use the chasen to whisk the tea quickly in W-shaped movements until a fine foam is formed. The art of matcha tea preparation lies in the ability to create a rich, creamy foam that makes the tea both visually appealing and full-bodied in taste.
5. Tip: Do not apply too much pressure and hit loosely from the wrist.
6. Enjoy: After the matcha has been foamed to your satisfaction, it's time to enjoy the result of your efforts. A well-prepared bowl of matcha tea is characterized by its fine foam and deep, umami-rich flavor profile.
   
   

Matcha Preparation: Variation and Experiment

Although the traditional preparation of matcha tea is a tried and tested method for enjoying this unique tea, there is room for experimentation. Preparing cold matcha, for example, offers a refreshing alternative for hot days. Likewise, adjusting the amount of water or experimenting with different types of matcha can lead to new taste experiences.

After Matcha Tea Preparation: Cleaning and Care

Rinse the chasen under running water and let it air dry, ideally on a whisk holder called a chasen yasume . This prevents mold growth and preserves the shape and durability so that it always produces a beautiful lather. Avoid using detergent to protect the natural materials.

How to make quick matcha tea: Alternatives for everyday life

For days when you're in a hurry, you can use an electric milk frother or a shaker. While these methods aren't traditional, they offer a viable alternative for preparing matcha tea in less time.

Cold Matcha: A refreshing variation

Matcha can also be enjoyed cold, which is a welcome refreshment, especially in the warmer months. The preparation is similar to that of hot matcha, with the addition of ice cubes or the use of water that is as cold as possible.

A deeper look: The meaning of foam

Taste differences in Matcha tea preparation

An experiment with different foam levels shows that the texture of the foam has a significant impact on the taste and aroma of the matcha. While traditional schools such as Omotesenke and Ueda Sōko have their own unique preferences for preparing usucha, the method preferred by the Urasenke school of creating a dense, fine foam has prevailed globally. But regardless of the thickness of the foam, it is the interplay of taste, aroma and texture that makes a matcha an incomparable experience.

Here is a brief overview of what the different foam thicknesses look like and tips on how you can prepare your own Matcha tea in this way:

Bowl 1: Dense, fine foam - Urasenke style

This may have been a bit of an exaggeration, but this method produces A LOT of foam. As you can see, the bowl was about 50% foam by volume. This thick layer of foam acts like a sort of cap, locking in the tea's flavor. This bowl was certainly the least flavorful of the four. For coffee lovers, the thick layer of foam is reminiscent of the fluffiest of classic dry cappuccinos. Light, airy, and dry, the volume of this foam fills the mouth at the first sip. The mellowing effect that began in bowl 2 is even more noticeable here, with a significant weakening of the flavor peak and a slightly weaker aroma overall, but also a significant weakening of the bitter notes. This method of preparing matcha tea is not only beginner-friendly due to the mild flavor, but also allows people who cannot get used to the inherent flavor of matcha to still consume it for its many health benefits.

Bowl 2 - Foamy according to Ueda Sōko

The usucha here is made by holding the chasen sideways so it is perpendicular to the fingers rather than parallel, and using an outward flicking motion. The result is a light layer of foam that evenly covers the tea. This is where the effects of the foam become noticeable: the aroma is more muted and the taste is softer, with sharp and bright notes toned down. The foam also helps keep the tea blended longer. For coffee lovers, the texture is similar to a flat white or latte, although not quite as silky. The lightness and softness of the foam is there, but not too dry and not so voluminous that it fills the mouth.

Bowl 3 - Almost no foam

There isn't a huge difference in terms of taste or aroma compared to bowl 4, but the visual appearance is quite intriguing. The thin layer of foam that is present definitely adds a little to the textural experience, but it's not a huge difference. If one were to choose between bowl 4 and 3, bowl 3 would be preferable, mainly because the tea and water are better mixed.

Bowl 4 - No foam

Mixing the tea thoroughly without creating foam is not easy, so it is beneficial to use a good matcha strainer to avoid clumping. The resulting bowl has a strong aroma, unhindered by foam. With minimal whisking, the tea retains most of its heat. The tiny matcha particles are actually quite beautiful to look at suspended in the water, but not for too long: without the foam to keep them suspended, the tea falls out of suspension more quickly. As you drink the bowl, the tea settles, so the last sips are noticeably stronger than the first. The flavor is deep and round, but also has plenty of bright, sharp notes. The texture is quite thin - thicker than sencha, but nowhere near as creamy as a 'normal' matcha.

Comparisons and Conclusions

Less foam = stronger flavor and aroma. This means you can use less matcha per bowl of less foamy usucha to achieve a similar strength to a very foamy bowl. If you're a big fan of the intense flavor that comes when hot water hits matcha and you want more of it, consider using less foam. Since some matchas are more aromatic than others, you can adjust this to your own taste.

Foam = mellowing bright notes and bitterness. In addition to reducing overall strength, foam can help round out bitterness or overly bright notes. This is especially useful for cheaper matcha, which tends to be more bitter. Interestingly, I've noticed that matcha that has received the Urasenke Konomi (meaning it's a favorite of the Iemoto [headmaster] or other high-ranking member) tends to be a little more bitter than matcha favored by other schools. Perhaps this has something to do with how foamy their usucha is.

The downside is that the mellowing effect of the foam could potentially mask some desirable flavours, so it's worth experimenting with foam levels, especially with higher grades of matcha, which have more complex and nuanced flavour and aroma profiles. When doing side-by-side comparisons between multiple matchas, the ability to produce foam is a variable, so it might be worth trying them all without foam to get a more transparent flavour profile.

Foam = texture. This one may seem obvious, but it's worth mentioning. If you're not a fan of super dry, airy, foamy drinks, like dry cappuccinos, egg foam on cocktails, beers with thick head, etc., then you may want to use little to no foam in your matcha. If you love that texture, then you'll want to whisk vigorously!

If you decide that you want to achieve a lot of fine foam when preparing matcha and you are still having difficulty achieving this, here are a few tips:

• Use a chasen, shaker, or a milk frother. All work to incorporate a lot of air into the tea, but they don't do a fantastic job of breaking that foam down into smaller bubbles. A super fine-toothed, flexible Japanese chasen is ideal, but even a stiff Chinese chasen with at least 64 tines will do the trick.
• Use quick, nimble, back-and-forth movements. Urasenke tea masters hold the chasen so that it is parallel to the fingers and becomes an extension of the hand. From here, the wrist does all the work, snapping quickly back and forth. It may take some practice to build up wrist strength.

Conclusion on traditional Matcha tea preparation

Making matcha tea is an art form that honors both tradition and personal preference. By understanding and applying the steps above, you can prepare a bowl of matcha tea that not only tastes great, but also becomes a moment of calm and reflection in your everyday life. Experiment with different levels of foam and find your personal favorite to discover the full potential of this versatile tea.