There are two ways to make matcha – traditional or modern.
Even though both methods work, I recommend the traditional way for the best tasting matcha :”)
- Traditional Method:
Things You’ll Need
- Chawan – matcha ceramic bowl
- Chasen – a wooden whisk for matcha
- Mini sifter
- Wooden spoon
- Water at 70-80 Celsius degree
- Matcha (of course)
Step 1: Use the wooden spoon to scoop 1-2 spoon of your matcha on to the sifter and start sifting so there will be no clumps in your matcha thus easier to whisk.
Step 2: Boil some water. After the water’s done boiling, soak your chasen in the water to get it ready to whisk. By doing this, your chasen bristles will get soften, preventing it from breakage and help you achieve a nice matcha froth.
Step 3: Pour 70-80 Celsius degree water to your matcha, over a quarter cup.
Step 4: Stark whisking – Remember to do it in a W of M motion while apply even pressure.
Step 5: Once it’s all frothy on the top, you can stop and start prepping other ingredients. Grab your dairy, it can be anything – I personally prefer Oatly Barista Oat for the creamiest taste. For sweetener, you can add anything as well – I personally prefer brown sugar syrup but many enjoy using honey. If you’re not into sweet drinks, you can skip this step.
Step 6: Combine everything and enjoy your matcha!