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How to Make Matcha Powder Tea

How to Make Matcha Powder Tea

Preparing Matcha Powder Tea is not as easy and straightforward as mixing powdered juices. You must use the same utensils described below and follow the instructions carefully to produce a delightful cup of Matcha tea. Knowing how to make Matcha powder tea the right way will save you from the many hurdles of preparing this healthy drink.

Two Types of Matcha Powder Tea
  • Usucha (Thin Matcha Powder Tea)

    Usucha is the most common type of Matcha which is widely used in many tea ceremonies. Machines are used to harvest it. It came from the leaves and buds of young tea plants.

  • Koicha (Thick Matcha Powder Tea)

  • Koicha can be considered as the premium type of Matcha. It came from the buds of old tea plants. It can be very expensive because the buds used are carefully handpicked; unlike Usucha which is being harvested and processed by machines.

    Usucha and Koicha tea preparation can be quite different. Hence, it is important to note the type of Matcha you have. If you prefer one over the other, make sure you scan the label prior to making a purchase. Of course, you don’t want to regret buying the wrong tea type.

    Materials Needed:

    • Tea Bowl
    • Bamboo Whisk
    • Sifter
    • Measuring Cup
    • Measuring Spoon

    Ingredients

    • Matcha Powder Tea (2 Tsp. for Usucha & 2 -3 Tsps. For Koicha)
    • Hot Water (70 ml for Usucha & 40 ml for Koicha)

    How  to Make Matcha Powder Tea:

    1. Bring enough purified water to a boil. Avoid using distilled water as it may affect the taste of your Matcha tea. After boiling, leave it to cool.
    2. Preheat the tea bowl by pouring in a small amount of hot water. Wet the tip of the whisk by submerging it into the hot water. When your tea bowl is warm enough, empty it out. Dry the bowl with a clean cloth.
    3. Measure hot water and leave it to cool (70 ml for Usucha & 40 ml for Koicha).
    4. Sift the Matcha powder tea. Never skip this step. This will prevent the powder from forming into clumps when the hot water is mixed later on.
    5. Using a measuring spoon, put enough tea powder into the bowl (2 Tsp. for Usucha & 2 -3 Tsps. For Koicha).
    6. When the temperature of the water you set aside to cool, drops down to 70 – 80 degrees centigrade, pour it in to the tea bowl.
    7. Whisk the two together. For Usucha, whisk it briskly, following a zigzag pattern. Continue whisking until there is thick froth and small bubbles on the top. For Koicha, whisk it slowly in a circular motion until it achieves a thick and smooth consistency, but without the froth.
    8. Serve. Enjoy your bowl of thick and delicious Matcha.

    Whisking Matcha correctly is very crucial. If Matcha is not mixed properly, it can result to a very bitter drink. As for Usucha, if you see big bubbles on top, then you know right away that it has a poor taste.

    On the other hand, if whisking did not produce enough froth as expected, you may need to adjust the amount of water or Matcha powder you’ve added. If this is your first time to prepare a bowl of Matcha tea, then, you may need to experiment until you make it perfect.

    Now that you know how to make Matcha powder tea, go ahead and give it a try! If you’ve already tried making Matcha tea, how did it turn out? Let us know how you’ve managed to make a bowl of Matcha tea. Share your experience by writing down in the Comments section below.

    Frequently Asked Questions about Matcha Powder Tea

    Matcha tastes fresh and green – similar to green tea, but more brothy and robust. The flavor strikes an appealing balance between mildly sweet and mildly bitter. The highest-quality matcha leans more towards the sweet side, while cut-rate matcha will taste more bitter. Like coffee and other teas, many people choose to add sweetener or some type of milk to their matcha. In fact, if you sweeten it up, it even tastes similar to iced black tea.

    Yes, all our Matcha products are 100% USDA Certified Organic.

    Purists insist that the only way to mix matcha is with a traditional bamboo whisk. If you don’t have one of these on hand, feel free to use a spoon. To break up lumps, try using a small fork or metal whisk to stir your matcha. In a pinch, a shaker bottle will work as well.

    Of course not! While the traditional Japanese tea ceremony uses hot water and a bamboo whisk, you can drink Matcha however you would like. Blend matcha with milk for a morning latte, toss a scoop into your pre-workout smoothie, or mix it with cold water for a refreshing afternoon treat.

    You can use either cold or hot water, whichever you prefer. To enjoy a basic matcha tea, mix 1 teaspoon of Matcha Green Tea Powder (culinary or ceremonial) with 6-8 ounces (3/4 cup to 1 cup) of cold or hot water. If you choose hot water, just ensure that the hot water is below boiling, so you don’t lose any of the benefits of drinking matcha (between 160°F – 180° F).

    Because of its high content of EGCGs, matcha boosts fat metabolism and can burn up to 25% more calories. It can improve your energy and stamina, and many people enjoy matcha as a pre-workout drink.

    Many people find that matcha increases their level of sustained energy for four to six hours. Matcha provides a calm, steady energy that comes from its unique combination of caffeine and L-theanine.

    Caffeine affects different people in different ways. The general consensus in the medical community is that a small amount of caffeine (up to 200 milligrams per day) is fine for pregnant women. As with any product that contains caffeine, you should consult your doctor before consuming matcha during your pregnancy.

    No. Unlike strong espresso drinks and other energy boosters, matcha has no side effects (just positive ones). Matcha enhances your energy naturally at a sustainable level, without jitters or any kind of “crash.” However, we don’t recommend drinking matcha on an empty stomach. Like other products with caffeine, this could cause your stomach to feel a bit unsettled.

    Matcha green tea powder should be stored in an airtight container in a cool, dry, dark place. 


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