Matcha Oju, Marukyu Koyamaen (Ceremonial)

Matcha usucha (thin tea) instructions:

Vessel: Chawan
Quantity: 2g for 80ml of water
Temperature: 80°C
Time: Whisk for 30-40 seconds

When preparing matcha, the following equipment is used:

- Tea bowl ( Chawan )
- Bamboo whisk ( Chasen )
- Bamboo tea spoon ( Chasaku )
- Tea sieve
- Kettle

Steps

1. Preheat the bowl with hot water until you can feel the heat emanating from the bowl. Then wipe the inside until fully dry.
2. Take two measures with the chasaku (bamboo spoon) and strain the tea through the sieve into the matcha bowl.
3. Add 80ml of 80 °C warm water in the bowl, after which you whip energetically in a zig-zag or M-shape motion for approx 30 seconds. It is important to hold the bowl firmly so that you know it will stay upright.
4. Finally, once you notice the foam is created on the surface you can move the whisk more gently across the surface to burst the bigger bubbles so that you have a super fine foamy surface

Matcha pairs well with a small sweet cake or some dried fruit with the tea. In Japan, you will find an impressive range of "sweets" for matcha. These are often made from sweetened bean paste or sweetened rice, in an artistic execution.

Matcha koicha (thick tea) instructions:

Traditionally this style of matcha is meant for sharing in the group participating in a tea ceremony. The following instruction is for 1 person in a group (although if your having a koicha on your own or sharing with one other, we recommend the starting preparation amount as if you are making it for 3 people)

Vessel: Chawan
Quantity: 1g for 15ml of water
Temperature: 80°C
Time: Brush (with the chasen) for 1 minute

Steps

1. Preheat the bowl with hot water until you can feel the heat emanating from the bowl. Then wipe the inside until fully dry.
2. Take the measure of matcha with the chasaku and strain the tea through the sieve into the matcha bowl.
3. Pour water very carefully over the matcha like rain drops until the all the powder is darkened. 
4. Take the chasen and brush the matcha. No need to whisk briskly like with an usucha. The aim is to achieve a texture between yoghurt and cream and remove any clumps in the tea. You can inspect the texture by pull the matcha with the chasen high up the wall of the chawan. This usually take around a minute.
5. Enjoy the tea. It is very powerful at first but notice the different aftertastes that follow and also how it makes you feel in your body during the following moments.