Matcha is a green tea powder. Unlike classic infusions, the powder is drunk in suspension, which maximises the intake of antioxidants and its benefits.
The essential utensils
A successful preparation relies on tools from matcha kits to do justice to your ceremonial matcha. They guarantee a smooth texture:
| Utensil | Japanese name | Purpose |
|---|---|---|
| Matcha bowl | Chawan | Lets you whisk the powder effectively |
| Bamboo whisk | Chasen | Emulsifies to create a fine foam |
| Matcha scoop | Chashaku | Measures about 1 g per scoop |
| Whisk holder | Kusenaoshi | Preserves the shape of the chasen |
| Sieve | Furui | Prevents lumps by aerating the powder |
New to matcha?
The Matcha Kit brings together everything you need to get started: traditional powder, whisk and bowl.
Use our Matcha Kit →The grades of matcha
- Koicha (濃茶): used for the tea ceremony. Very rich, it needs about 4 g for 30 ml of water at 70–80 °C. Reserved for the higher grades and sometimes bitter.
- Usucha (薄茶): lighter, foamier, made with 2 g for 60–70 ml of water at 80–90 °C.
- Culinary matcha (hunmatsucha): less expensive, meant for baking. It has a duller colour and a stronger bitterness.
OhMatchaa! sits between the first two.
Preparing matcha in 4 steps
1. Preheat the utensils
Fill the chawan with hot water, empty it, then wipe it dry. Soak the chasen to soften the tines.
2. Measure and sift the powder
Scoop out 2 g for a usucha (that's 2 chashaku) or 4 g for a koicha. Sift to avoid lumps.
3. Add the hot water
Use filtered water between 80 °C (koicha) and 90 °C (usucha). Slowly pour 60–70 ml for usucha, less for koicha.
4. Whisk vigorously
Whisk in an "M" or "W" shape without touching the bottom of the bowl, until you get an even foam. Time: 15 to 20 seconds.
Tips for the perfect matcha
- Store matcha in the fridge in an airtight container, away from light, moisture and odours.
- Best used: within 30 days of opening to preserve its freshness.
- Non-boiling water: above 90 °C, the subtle aromas are destroyed and the bitterness heightened.
