Brew Guide - Japanese matcha, Seihou (Ceremonial)

When preparing matcha Seihou, the following equipment can be used, of which the whisk is the most important.

Whisker - Chasen + Bamboo spoon - Chasaku + Matcha bowl - Chawan + Sieve

1. The bowl is preheated with a little hot water, then it is wiped clean.
2. You take 3-4 measures with a small top ( 6 grams) with the spoon and strain the tea into the matcha bowl.
3. Add 0.8 dl. 80 degree hot water in the bowl, after which you whip for 30 seconds. The tea will not become foamy as in a "thin" tea, as this is thicker (like drinking yogurt).

Finally, you can move the whisk slowly back and forth to close the small air holes. in the foam. Server possibly a small sweet cake or some dried fruit with the tea. In Japan, you will find an impressive assortment of "sweets" for matcha tea. These are often made from sweetened bean paste or sweetened rice.

Description of Japanese matcha Seihou

Japanese matcha Seihou consists of the finest leaves from the year's first harvest. The bushes have been covered with bamboo mats so that the leaves are not exposed to direct sunlight. This process contributes to the leaves having a more concentrated chlorophyll content that gives the green colour, but the leaves also develop a finer aroma.

The dry leaves are ground in a stone mill into a very fine powder.