With it's rich history in Chado (traditional tea ceremony), Matcha has now stepped out of the tea house and into the life of the everyday person. Many people feel quite intimidated on learning how to make Matcha due to the different steps and accessories, yet it is actually quite simple to make and can be prepared in just a few minutes. To show how simple and fun making Matcha can be, we have started a 'How to Make Matcha' series showcasing different preparations on how to make Matcha at home either by itself (usucha), mixed as an elixer, made as a latte, and more. We hope you enjoy and please let us know if you have any questions. Welcome to the wonderful world of Matcha!
Latte:
Underneath, we are going to show you a step by step on how to prepare a fun iced Matcha latte at home.
Before we begin, there are some basic accessories that you need when making matcha.
First, the Matcha itself. For our iced lattes we like to use Chajins Organic Everyday Matcha. This Matcha is a blend grown in Kyoto and Kagoshima.
Next you will need a glass with some ice and milk. For milk we like to use our favorite milk Koatji which is made from Oats and Koji milk.
Thirdly, you will need a Chashaku (traditional tea scoop) or a tea spoon.
Fourth, a Chasen (bamboo whisk).
Also you will need a Chawan (matcha bowl). Because you will be pouring the Matcha into another cup, it does help to have a bowl with a spout but it is not necessary.
Lastly you will need some hot water. You are going to be using water at around 170 degrees fahrenheit (make sure you use filtered water or spring water and that the water is 170 degrees fahrenheit. 170 degrees is when you are heating up water from a pot and see bubbles start to reach the waters surface).
Once you have your accessories, you’re going to add some hot water in the bowl to loosen up the whisk.
Dispose the water then dry the inside of the bowl with a towel.
Next you're going to add your Matcha into the bowl. For lattes, you're going to add double the amount of Matcha you normally would, and 1 ounce less of the water. If possible use a sifter to make the particles finer which then makes it easier to whisk the Matcha. You're going to want to add about 4 grams of Matcha into the bowl which is around two generous tea spoons.
Then add about half an ounce of water at 170 degrees fahrenheit into the bowl (about ⅓ of a shot glass) and mix the Matcha into a paste. You're going to want to do this in a small circular motion and the point of this step is to start to break down the clumps (if you don’t have an electric kettle at home, you can boil some water, and the half ounce of water used to make the paste will be room temperature water which will be mixed later with the boiling water).
Once you have your paste, add 1 ounce of water at 170* (about ⅔ of a shot glass) (or if you used the room temperature water you will now add the boiling water).
Now we’re going to whisk the Matcha. You're going to grab the whisk with your pointy and middle finger on the top and with your thumb holding the back. Whisk with your wrist in an M or W motion. Make sure to try and to not use your arm when whisking and to not scrape the whisk with the bottom of the bowl. We’re looking for a balanced micro-foam with the Matcha making sure there are no big bubbles. This process at first can take the longest because you have not practiced the motion. After making Matcha a few times things will move a little bit smoother.
Once finished, grab a glass with ice and milk. If you want the latte a little sweet, this will be the time to add the syrup of your liking. Typically we like to use a glass that is about 10oz.
Last, pour the Matcha on top, stir, and enjoy!
Thank you for reading and let us know if you have any questions!
With love and respect,
Adrian