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Traditional Matcha Tea

Traditional Matcha Tea

There’s a reason why matcha tea has traditionally only been drunk with hot water – the hot water allows the beautiful flavour of the matcha to shine through.

 

Drinking matcha with milk or mixing it with other ingredients is fun and experimental but the delicate flavour notes of the matcha, its wonderful complexity, are lost.

 

Where the finest artisanal grades of matcha are concerned, there’s only one way to drink them. Pure and unadulterated.

Ingredients

 

    • ¾ tsp Saihōji matcha 
    • 100ml hot water

What you’ll need

 

    • a sieve
    • a small bowl, jug or creamer
    • a bamboo matcha whisk or handheld electric milk frother
    • a short glass or cup

Instructions

 

    1. Boil the kettle and leave to cool for a couple of minutes while you prepare the matcha powder.
    2. Sieve the matcha into a small bowl (if using a bamboo matcha whisk) or into a jug or creamer (if using a handheld electric milk frother).
    3. Add 50ml of the hot water (80°C is perfect) and whisk until you have a smooth tea mixture with a wonderful crema.
    4. Pour the tea into a small drinking glass.
    5. Add another 50ml of the hot water to the bowl, jug or creamer, swirl around to clean remaining matcha from the sides and then pour into the drinking glass. 

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