Rich with beneficial properties, matcha tea is prepared following an ancient Japanese ritual using special tools, from the cup to the wooden whisk. Let’s find out how to do it!
I’ve been experimenting with teas lately and wanted to give a try to the matcha tea: it gives you an energy boost without the crash you often experience after a strong cup of coffee. The latte version, which is easily called matcha latte, is a surprisingly perfect marriage of tea and creamy milk; when lightly sweetened, it is truly a treat. I recently found a great organic matcha, and I’ve been making lattes with it almost every day. You’ll notice the high price point on this tea– the best matcha, known as “ceremonial grade,” is quite expensive. If you have the means to buy it, it’s worth the spend, especially if you enjoy matcha tea on its own (meaning, plain matcha tea– not the latte form). However, there are also some less expensive “culinary grade” matcha alternatives out there that are pretty good. Here is one I’d recommend; for mixing into lattes and baked goods, it does the trick.
How to make classic Matcha Tea
To prepare a perfect matcha tea it is important to have excellent ingredients of course, and some specific equipment.
First, you need a teacup called chawan, that must be warm and dry. True matcha tea should never be drunk in a mug.
Instead of a classic metal spoon, you should use a chashaku, a sort of scoop used to measure the amount of tea. For a light matcha, usucha, 1 or 2 teaspoons of powder are enough, while for a stronger one, koicha, up to three.
The water poured into the cup must be hot at maximum 80 degrees, and must be mixed quickly with the powder eliminating all the lumps. To do this, we use a very small wooden whisk, the chasen, which lets the air come in, making the layer on the surface of the tea slightly frothy. The movement to mix powder and liquid is not circular: we must draw a sort of W.
Sugar or other sweeteners should not be added. Matcha tea should be tasted hot and natural!
Also don’t forget to clean your chasen before and after use, with 80 degrees water.
Organic Matcha Green Tea in Powder (Ceremonial Grade) (more expensive, higher quality)
Organic Matcha Green Tea in Powder (Premium Grade) (much less expensive, not quite as flavorful)
Nespresso Aeroccino Milk Frother (automatic)
SimpleTaste Tiny Milk Frother (immersion)
If you’re not into classical stuff, you may try this Matcha Green Tea Latte Recipe!
Japanese-Inspired latte with a healthy green matcha tea base, lightly sweetened with dairy or non-dairy milk.
- 1 tbsp matcha powder (when using ceremonial grade, you may need less - adjust to taste)
- 1/4 cup hot water
- 1 cup whole milk (or preferred non-dairy milk)
- 1 tbsp coconut sugar (or a few drops of stevia)
Pour the matcha powder into the mug along with 1/4 cup of hot water, 60-75°C.
Let the tea "bloom" for 1-2 minutes, whisking rapidly to break up any small pieces. For this, you can use a wooden matcha whisk or a small metal whisk (a matcha whisk works best).
If you have an automatic milk frother, add the milk to the frother, heat, and froth the milk, pour it into the bloomed matcha and sweeten to taste.
If you do not have a frother, add bloomed matcha to a small saucepan with the milk and sugar or sweetener. Heat until mixture bubbles around the edges, whisking constantly.
If you prefer a frothy latte, use an immersion blender to carefully whip up some foam after it's done heating.
Pour into a large mug, serve and enjoy! This type of latte tastes best lightly sweetened.
You will also need:
Large mug, matcha whisk or regular small whisk, milk frother or small saucepan, immersion blender (optional)