Step-by-step guide to make your usucha matcha tea as tasty and aromatic as possible. We highly recommend to use premium quality matcha powder for your matcha tea.
| 1. Pour 90-95 degrees C water into your matcha bowl. Let the water warm the chawan for about 5 minutes. | |
| 2. Pour the water off and dry the bowl inside. The bowl is hot and ready for matcha powder. | |
| 3. Put on sieve 2-2.5g matcha powder and sieve* into bowl. The powder will turn itself really aromatic inside the warm bowl. *Sieving is very important for the powder to be as smooth as possible. It will then be free of lumps and it will then dissolve in water more easily. | |
| 4. Add 25-30 ml room temperature (ca 25 degrees C) water. Prefer soft bottle water to rough tap water. | |
| 5. Make rounds with your bamboo whisk to make a smooth paste. | |
| 6. Add 60 ml 80 degrees C water and whisk intensively making W shape motions so that the powder will be as frothy and airy as possible. Do not touch the bottom of the bowl with your whisk. | |
| 7. Your matcha usucha is ready. Enjoy the moment. |
Matchamurai usucha matcha powder
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