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How to Prepare Matcha

Contrary to the popular belief that matcha derives from Japan, matcha initially emerged during the Song Dynasty in China. Matcha is made from a shade-grown green tea known as Gyokuro, which is carefully steamed and meticulously dried. After the steaming process, the leaves are separated from the stems. The leaves alone, called sencha, are ground into a powder called matcha. The art of producing, preparing, and consuming this powdered tea became a ritual performed by Zen Buddhists in China. 

In 1191, a Zen monk named Eisai traveled to Japan and introduced matcha. As the popularity of matcha lessened in China during the Ming Dynasty, it was conversely embraced by Japanese culture. Matcha eventually became an essential part of rituals in Zen monasteries in Japan and was elevated to the level of high culture and skill in the Japanese Tea Ceremony, which is still the case today.

How to make matcha

Matcha is an elegant and inviting tea and offers a lush and smooth feel on the palate with a refreshing grassy taste that leaves behind a deep, lingering finish.

  1. Preheat the tea bowl with boiling water. Discard the water and moisten the chasen (tea whisk) to prepare for whisking. This step warms the bowl and helps the matcha blend more easily. A well-moistened chasen will glide smoothly through the tea, creating a better froth and texture.
  2. Scoop 2 grams* of powdered green tea (matcha) and add approximately one teacup of hot water. It's essential to measure the matcha accurately for the best flavor balance. Additionally, using water that is not boiling—around 160°F (70°C)—will help preserve the delicate flavors and nutrients of the tea.
  3. Hold the bowl firmly with one hand and whisk it with the chase from left to right to form frothy bubbles. Whisk the Matcha well and break up any small lumps with the tip of your whisk. This assures the most optimal flavor and a smooth and creamy texture.
  4. Hold the chasen in the middle of your foam, allow the liquid in the chasen to draw off, and gently remove the whisk. This prevents any excess matcha from dripping, keeping your bowl and serving area tidy.

*1/4 teaspoon per 6-8oz of water

Differences in Matcha Powder

Ceremonial Grade

Ceremonial-grade matcha is made with top-quality Japanese green tea and ground between two large stones until it becomes a powder. The process of grinding is noisy and tedious. The stones produce only 30 grams of Matcha per hour, which is about how much Matcha goes into a Ceremonial-Grade Matcha tin. The grinding itself creates a cacophonous sound. 

The difficulty of manufacturing Ceremonial Grade and the quality of the tea help explain its higher price point, but so does the flavor. When you whisk a cup of Ceremonial Grade Matcha, you'll get a vibrant, dark green that almost looks emerald. The tea will be less astringent, and the flavors will be more complex. This makes Ceremonial Grade Matcha so decadent that it was once only enjoyed by people of high status in Japan.

Grade A

The other high-quality Matcha available through Art of Tea is Grade A Matcha. Grade A Matcha, sometimes called Cooking Grade Matcha, is a lower quality Matcha than Ceremonial Grade but is still full of the flavor and antioxidants you're looking for in a cup of Matcha. When made into a traditional Matcha, this powdered green tea is still vibrantly green but isn't the rich jewel tone you get from Ceremonial Matcha.

Frequently Asked Matcha Questions

Do you need to sift matcha powder before using it? 

Sifting helps break up any clumps that may have formed in the package, ensuring a smoother, more uniform mixture when whisked with water. This step is vital for achieving a creamy texture. By sifting your matcha, you enhance the overall experience, allowing for a better flavor profile and frothy texture.

Does the temperature of the water impact matcha? Here we can discuss the perfect temp, to not use boiling water and why not, etc

The temperature of the water plays a crucial role in the preparation of matcha. Ideally, water should be around 160°F (70°C) for the best flavor extraction. Using boiling water can lead to a bitter taste. The right temperature helps to release the natural sweetness and umami notes while maintaining a vibrant green color. 

Is there anything I shouldn’t mix matcha powder with? 

Avoid mixing matcha with robust flavors that can overpower its delicate taste. Mixing matcha with dairy products at high temperatures may lead to curdling. Sticking to complementary flavors like honey, almond milk, or vanilla will enhance your matcha experience.

What is the best way to dissolve matcha? 

The best way to dissolve matcha is to whisk it with water using a bamboo whisk (chasen). Start by adding the matcha powder to a small amount of hot water and whisking in a zigzag motion until it becomes frothy and smooth. This technique helps to incorporate the matcha evenly, breaking up any lumps and creating a creamy texture. 

Is matcha better with hot or cold water? 

Hot water is traditional for preparing matcha. It brings out its rich flavors and creamy texture, making it ideal for a soothing cup of tea. On the other hand, cold water can create a refreshing drink, especially during warmer months. Ultimately, experimenting with hot and cold options will help you discover the preparation you enjoy most.