High in antioxidants, there are many great health benefits to enjoy Matcha green tea. Learn how to make authentic matcha (Japanese Green Tea) at home!
As I was writing this post, I realized that my love for matcha started around the young age of eight.
I remember my grandma took me to the Japanese tea ceremony – Ochakai (お茶会). I got to dress up and pretended to be a grown-up “lady”. I fell in love with the earthy rich taste of matcha that lingered in my mouth and I’ve loved matcha ever since.
How To Make Matcha 抹茶の点て方
What is Matcha?
Matcha (pronounce: “MA-cha” 抹茶) is finely milled green tea powder.
What’s the difference between matcha and regular loose-leaf green tea?
The tea plantations that are designated for matcha are completely shaded for about 20 days before harvesting so that the tea grows without direct exposure to sunlight. This causes both the amino acid theanine and the alkaloid caffeine in the tea leaves to increase and yields a sweet flavor and distinct aroma.
How is matcha made?
- Shading: Early to mid-April, tea leaves designated for matcha are completely shaded.
- Harvesting: Around early May the tea leaves are carefully picked.
- Steaming: As soon as the leaves are picked, they go through steaming process to prevent them from being oxidized and retain natural green color, fragrance, and nutrition. The main difference between Japanese green tea and other teas (Chinese green tea, black tea etc) is that Japanese tea leaves are steamed.
- Cooling/Drying: The leaves are passed through the various stages of an air machine to cool and dry.
- Grinding: The tea leaves are ground into a fine powder. Traditionally, it’s manually ground on a stone mill, but these days it’s done with machines.
Why is matcha good for your health?
It is an antioxidant powerhouse. Antioxidants are the magical nutrients and enzymes responsible for giving us younger-looking skin, boosting memory and concentration, increasing energy level, burning fat, and preventing a number of life-threatening diseases like cancer.
How long does green tea powder last?
Seal the package tightly and store inside an airtight can. Avoid storing in direct sunlight and areas with high temperature or humidity. The shelf-life of an unopened package depends on how it’s packaged. In general, high quality (unopened) green tea powder lasts for 6 months. It’s best to use up within 2-3 weeks of opening the package. You can do this easily by drinking more matcha green tea or making delicious desserts!
3 Things You Need To Make Matcha
Since matcha is in the form of a finely ground powder, the way we make tea is very different from the way to prepare loose-leaf green teas. It is best to use some special tea utensils and here are the 3 things you will need with additional helpful information.
1) Chawan (Tea Bowl) 茶碗
Chawans are available in a wide range of sizes and styles, and different styles are used for thick and thin tea. Shallow bowls, which allow the tea to cool quickly are used in summer; deep bowls are used in winter to keep the tea hot for a longer time.
Where To Buy: You can buy the chawans on Amazon or check if the nearby Japanese ceramic store carry any. You can use a similar size bowl instead as well (diameter should be at least 4 3/4 inch or 12 cm).
Cleaning & Storage: Rinse well and store in the open air to dry. After the surface has dried, allow additional time for the bowl to dry completely as ceramic tends to retain moisture internally.
2) Chasen (Tea Whisk) 茶筌
This bamboo whisk is called chasen and the one in the above image has 80 tines. It’s great for whisking matcha thoroughly to create nice rich foam.
Cleaning & Storage: Rinse well without using detergent and dry and store upright (tines up) in the open air.
3) Chashaku 茶杓
A chashaku (‘teascoop’) is a traditional Japanese tea utensil for measuring out a serving of powdered matcha. My chashaku is carved from bamboo, but some are made from rare woods or ivory.
For one tea bowl, you will need 1 and 1/2 heaping scoops of green tea powder (= about 2 g) and 2 to 2.4 oz (60-70 ml) of hot water.
Where To Buy: You can purchase chashaku here. You can alternatively use a regular teaspoon. 1 teaspoon of powdered match is 2 grams, and that’s what you’ll need for making one tea bowl.
Cleaning & Storage: Gently wipe with a soft dry cloth or tissue. Do not use water.
Extra Tea Bowl: If you’re using boiling water instead of measuring the exact temperature of hot water (185F/85C), prepare an extra tea bowl. You will need to pour the boiling water into the extra tea bowl first so it’ll cool down before whisking.
Cloth: Use cloth such as 100% cotton to dry your tea bowl.
Fine Sieve: A fine sieve helps to remove powdered lumps. If you don’t own one, make sure to spend extra time at step 8 (in the recipe) to blend well with green tea powder and hot water before pouring more hot water into the tea bowl.
2 Types of Matcha Green Tea
Depending on the preparation method, there are two types of matcha: the thinner Usucha (薄茶) and the thicker Koicha (濃茶).
Koicha is the green tea of choice in the Japanese tea ceremonies and special tea parties. It is much sweeter and more full bodied than Usucha.
For a beginner and everyday use, I recommend making usucha.
Enjoy Matcha At Home Without Going To Japanese Tea Ceremony
Japanese tea ceremony (or we call Sado (茶道), Chado (茶道) or Chanoyu (茶の湯) or Ocha (お茶) in Japanese) is a choreographic ritual of preparing and serving matcha. The whole process is not about drinking tea; it’s all about aesthetics and considerations the host of the ceremony have for the guests with every movement and gesture.
As a guest, there are a lot of etiquettes and rules to follow when you attend the ceremony. For example, when matcha is served by a host, you hold the tea bowl with your right hand on its side and left hand under the cup. Then you will need to rotate the bowl a little to the right before drinking.
Why do we “turn” the bowl? When the host places the tea bowl in front of you, you are looking at the most beautiful part of the bowl. It is rude if you put your mouth directly on it, therefore you turn the bowl to the side and drink.
You can always experience the Japanese tea ceremony, but I also wanted to show you how easily you can prepare delicious matcha at home and enjoy it without attending the Japanese tea ceremony.
I hope you enjoy my matcha recipe! If you make this recipe, snap a picture and hashtag it #JustOneCookbook. I love to see your creations on Instagram, Facebook, & Twitter! Thank you so much for reading and trying the recipes!
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- 1 tsp matcha (green tea powder) (1 tsp = 2 g = 1 ½ heaping ladles)
- 2 oz boiling water (2 oz = 70 ml)
- 2 tsp matcha (green tea powder) (2 tsp = 4 g = 3 heaping ladles)
- 1.4 oz boiling water (1.4 oz = 40 ml)
- Chasen (tea whisk)
- Chashaku (tea ladle)
- Chawan (tea bowl)
- Small fine mesh strainer
Prepare matcha and tea set.
- Pour boiling water into the bowl.
- Gently whisk the tip of the Chasen in the hot water. This warms up the bowl and soften the bamboo tines, making the chasen flexible and springy for effective whisking action.
- Discard the hot water from the bowl and dry the inside of the bowl with a clean dry cloth.
- Scoop 2 tsp. (1 ½ heaping teascoops) matcha into your fine mesh strainer. If you use a chashaku, the scoop should be rounded, and reaching just the point where the chashaku starts to bend.
- Sift your matcha into your dry empty bowl. This will ensure there are no clumps and your tea will be smooth.
- Pour boiling water into a teacup and let it cools down for a minute (to 185F / 85C).
- Gently add very small amount of hot water into the bowl with matcha.
- Take the whisk in one hand and hold the rim of the tea bowl with your other hand. Combine the matcha and hot water till it blends well.
- Gently pour hot water into the bowl until it’s 1/3 full (roughly 70 ml).
- For Usucha, whisk the matcha and hot water briskly in a quick, back-and-forth stroking “W”(or “M”) motion using your wrist (not arm). When the tea has small bubbles, start whisking the surface of the tea, and continue until matcha has a thick froth with many tine bubbles on the surface.
- At the end, draw one circle and pick up the whisk in the center of the matcha tea. This will create a slightly higher fluffy foam at the center.
- For Koicha, you’re not making a frothy consistency with a fast whisking action. Instead, a slow kneading action from left to right, up and down, and a gentle 360 degree rotating action to make a thick, smooth, and even consistency without froth.
- Serve matcha immediately with wagashi (Japanese sweets). Since matcha is a powdered leaf, it does not actually "dissolve" The fine particles become suspended in the hot water during whisking. Therefore please enjoy the matcha before particles settle to the bottom of the bowl.
- Rinse the chasen thoroughly in warm water after each use and stand it on its base so the tines are sticking up in the air. Rinse and dry your bowl.
This recipe is not to teach proper method for Japanese tea ceremony, but to make delicious matcha at home.
Matcha: Matcha is in the form of finely ground leaves. It will not actually dissolve.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.