Brew Guide - Matcha from Uji, Wako (Ceremonial)

When preparing matcha, the following equipment is 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.
< li>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. Serve if necessary. a small sweet cake or some dried fruit with the tea. In Japan, you will find an impressive range of "sweets" for matcha tea. These are often made from sweetened bean paste or sweetened rice.