Matcha is a type of green tea from Japan that you might have seen on the menu at your local coffee house or bakery, as it currently seems to be on a mission to conquer the globe. It is actually just green tea, but it is dried out and ground into powder so that the whole leaf is consumed. This means you get all the health benefits with a much stronger caffeine kick, and people can’t get enough of it.
Although it has only recently become a staple item on the menu of Western cafes, in Japan it has been around for at least 1,000 years and is the central drink in their famous tea ceremonies. Today, you can also easily buy the powder if you want to make your own cup at home. This short guide is here to give you some helpful tips on how to brew the best cup.
- Pick the right color
The process of brewing the perfect cup of matcha should begin long before you boil the water. Like anything else, there are high-quality and low-quality matcha powders, and for the best flavour, you are going to need to buy the good stuff. This will have a bright, vegetal taste that is slightly bitter with a hint of sweetness. The bad stuff is typically very bitter and unpleasant. Some people have said it’s how they imagine pond water tasting.
Fortunately, it is very easy to tell the good from the bad when it comes to matcha. First, you can look for brands that say their matcha is ‘ceremonial’ grade. This indicates high quality and means it can be used in the Japanese tea ceremony. ‘Culinary’ grade, on the other hand, is meant to be used as an ingredient and not consumed on its own. You can also look at the colour of the powder. Good matcha should be a bright, vibrant green. Bad matcha is closer to brown.
- Use the right equipment
Decent matcha is pretty simple to make, but you’re not going to get the best results if you scoop the powder into a cup, throw some boiling water on top and give it a quick stir with a fork. You need to take a little more care to get the most out of it.
For the best results, place a small sieve over your cup and add up to a teaspoon of matcha, depending on the strength you want to achieve. Push the powder through the sieve into the cup, then you can add the water. Do this in a light, gentle stream. Then grab a frother and froth the liquid until it is creamy and rich. It usually takes around ten seconds.
If you want to go the traditional route, you can froth it with a ‘chasen,’ a type of Japanese bamboo whisk.
- Don’t scald it
Even good matcha will taste bad if the water temperature is too high. Keep the temperature under 79 degrees Celsius. Anything higher and it will turn unpleasant.
Conclusion
As well as tasting great, well-made matcha packs a decent caffeine and antioxidant punch. Use these tips to get the best results at home.
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