Matcha, the art of Japanese green tea

⏱ 5 min 👥 1 cup

Matcha is not an infused tea, but a powder made from green tea leaves that have been entirely shaded, then finely ground, which is then whisked directly into hot water. This technique changes everything: you drink the whole leaf, not just what it releases. A bamboo whisk (chasen), with its fine, hand-split tines, is essential for achieving a fine, lump-free foam.

Preparation

Sift the matcha
Sift half a spoonful of matcha directly into the bowl to remove any small lumps.
Pour in the hot water
Pour about 70 ml of water at 80°C (176°F), never boiling.
👉 Tip: water that is too hot burns the matcha and makes it bitter.
Whisk in a W shape
Whisk rapidly in a W motion with your wrist, without pressing against the bottom of the bowl, until a fine foam forms.
Serve immediately
Serve right away, as matcha separates and loses its foam if left for too long.

Culture

A tea born from ceremony
Matcha is inseparable from the tea ceremony (chanoyu), where every movement, from sifting to whisking, follows a precise order handed down over centuries.

The tool

Stainless steel, brushed silver, and wood Kyusu

To continue the ritual after your matcha, this Japanese side-handled teapot is perfect for brewing both sencha and hōjicha. Its 380 ml capacity makes a generous cup, and the stainless steel never retains the flavor of the tea brewed the day before.

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