1. Boil the kettle and leave to cool for approximately 3 minutes.

2. Pour a dash of cool water into your bowl/cup, around 20ml.

3. Put 1 bamboo scoop or 1/5 -1/4 teaspoon of Matcha in your bowl/cup

   

4. Whisk the tea slowly breaking big lumps. Then whisk with a brisk back & forth motion of the wrist for 15-20 seconds.

   

5. The surface of the Matcha should now be frothy like in the picture below. Alternatively an electronic milk frothing device may be used after breaking lumps with the back of a spoon.

   

6. Protect the tea whisk, do not rub or press it against the bottom or sides of the bowl/cup, the prongs of the whisk will disperse the tea adequately. After each use, rinse it under running cold water.

7. Fill your bowl/cup with the not quite boiling water. Boiling water is too hot for Matcha and will damage the flavour of the tea.

   

8. Drink the Matcha straight away. In the Japanese tea ceremony, the tea bowl is drunk in several audible slurps, but enjoy it at your own pace!

Welcome to the Matcha tea blog, for lovers of my all time favourite green tea – Japanese Matcha tea!

The purpose of this blog is to research and discover all about this fantastic tea. During my posts I will be looking into the origins, preparation, qualities and availability of the best Matcha out there! I hope this provides interest and information to other tea drinkers out there. If you want to follow my exploits in more detail please visit my matcha website

Catch you soon tea fan…