There's a new and stronger green tea in town! Matcha is a fine green tea powder that originated in Japan in the 12th century. It has a strong and earthy taste with a foamy texture. The difference between normal green tea and matcha tea lies in the processing. The last uses the whole tea leaf that has been ground into a fine powder. It's interesting that ten cups of regular green tea is equivalent to the potency of one cup of matcha.
The traditional Japanese process for preparing matcha green tea is presented in these picture instructions. Please note that in the first few weeks it is recommended to start with 1/4 serving (½ teaspoon) so that your body can adapt.
Matcha Tee Set
Get to know the accessories:a handmade bamboo whisk (called Chasen), a tea bowl (Matcha-chawan), a measuring spoon (Chashaku), a tea strainer and of course the Matcha powder.
To cook a cup of matcha, 1½Bamboo spoon(approx. 2 grams or 1 ½ teaspoons) of matcha powder into the sieve.
Sift the matcha powder into the tea bowl so that there are no lumps.
After the powder has been sifted, it should look like this. Nice, isn't it?
Boiling water (approx. 50 ml) in oneTheta gießen, then let cool for a minute. Pour the hot water into the bowl with the matcha powder.
Using your whisk, whisk your tea. Relax the wrist and then stir in a gentle circular motion for a thin, smooth tea and in a brisk "M" or "W" shaped motion for a frothy tea. (Both versions also have slightly different scents and flavors) Stir for about 10-15 seconds until the tea turns bright green.
Pour the matcha tea into a teacup. Drink it immediately after making it because the powder will settle to the bottom of the cup after a while.
You can not only drink matcha, you can also eat it
That's the fun part! Because matcha comes in powder form, you can mix it with anything! What do you think about green pancakes, tarts, muffins or bread?
