Traditionally in Japan, Matcha is ceremonially whisked into a frothy brew and enjoyed with wagashi. The health benefits are magnified with Matcha as the stone-ground Sencha allows for consumption of the whole tea leaf. Using a bamboo whisk and bowl, Matcha becomes a thick green brew that is typically enjoyed in a matcha bowl.
Origin: Japan Brew Color: Jade green Benefits: Many vitamins and minerals, slowly releases caffeine for a sustained energy boost without the crash Flavor Profile: Thick and creamy with a slight vegetal bitterness Caffeine Content:
How to Brew: You'll need matcha, matcha whisk, matcha bowl (or any bowl with a flat bottom), matcha spoon or teaspoon, and a strainer (optional)
Add 2 scoops or 1 teaspoon of matcha to the bowl. A strainer may be used to sift the matcha free of clumps.
Slowly add 1/3 cup of hot water (~175°F).
Lightly press the matcha whisk into bowl and whisk in a quick back and forth motion until a smooth layer of foam is created.
Note: The method above is to make usucha, or thin tea. The way to prepare matcha for the tea ceremony is known as koicha, or thick tea.