Now found on coffee house menus around the world, matcha is the type of green tea made famous by the ritualised tea ceremonies of Japan. However, if you don’t feel like waiting that long for a nice warm cuppa, it’s super easy to make at home too. But the fact that the Japanese constructed such an elaborate way of consuming it should tell you that it is not exactly your regular green tea.
Unlike most teas, matcha does not come in the form of dry leaves which are infused in water and then disposed of. The dry leaves are ground into a fine powder which is dissolved into hot water instead. Since you will literally be consuming the leaf, you get a lot more bang for your buck in terms of flavour, caffeine, and antioxidants. This guide takes you through all the steps and tips you need to brew a perfect cup.
How to choose the right type
If you’ve recently been to a cafe or bakery, you might have seen matcha cakes on the menu. The type of matcha used as an ingredient is still powdered green tea leaf, but it tastes different from the drinkable stuff and is not meant to be consumed on its own. So, how can you tell which one is which? There are two ways.
First, look for packaging that contains the words “ceremonial grade.” This refers to the traditional Japanese tea ceremonies, and if it’s good enough to be used in them then it should be good enough for you. If the box says “culinary grade” instead, it means that the stuff inside is meant to be used for cooking or baking.
The second way you can tell is by the colour. High-quality matcha that is made for drinking will be a bold, bright green. Generally, the brighter and greener it is, the better it will taste. Good matcha should have a complex flavour that is a little bitter and just ever so slightly sweet. Matcha of poor quality will be closer in colour to brown or yellow. This tastes very bitter and often reminds people of stagnant water.
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How to make it
The type of matcha is not the only thing that makes a difference to the flavour. How you make it does too, although the effect is more subtle. You’ll be happy to know that there’s no need to take as long as the Japanese do in their ceremonies, which can last up to four hours! However, if you want the best then it takes a little bit more effort than just chucking it in hot water and giving it a quick whizz with a spoon.
The best way is to first place a small sieve in your cup. Add matcha powder to your desired strength (a teaspoon is very strong), then push the powder through the sieve and into the cup. Add hot water in a gentle stream. Keep it below 174f to avoid scalding the powder and ruining the flavour. Then froth it for around ten seconds. The result should be creamy and rich.
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Conclusion
And there you have it. In just a few simple steps, you can enjoy this energising, delicious, and healthy beverage at home.
