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Have you ever thought of challenging yourself to make a nice bowl of ceremonial matcha but ended up discouraged by the whole process? Or have you actually tried - many times even - and been somewhat disappointed by the results?
Don’t worry, this happens to all of us! Wherever we are on our tea journey, we all started the same: with the first step. Or rather, the first bowl.
Information that is covered:
➢ How to Make Beautiful Matcha
Introduction
Preparing a bowl of Japanese matcha goes beyond simply mixing powdered tea and water. At the heart of this beautiful tradition lies the delicate whisking process, transforming vibrant green matcha powder into a frothy elixir that awakens the senses.
There are two ways of preparing ceremonial matcha: thin tea (usucha) and thick tea (koicha). These two distinct styles of preparing matcha each offer a unique sensory experience. Usucha, or thin tea, is a light, frothy brew with a delicate flavor profile. On the other hand, koicha, or thick tea, has a dense, creamy texture and a rich, indulgent flavor.
While both styles showcase the versatility of matcha, they cater to different preferences and occasions, offering tea enthusiasts a diverse range of tasting experiences. Here, we will be exploring usucha frothing, where each whisk stroke is a step closer to achieving the perfect, velvety texture and rich flavor that defines a superb bowl of matcha.
Matcha, a finely ground green tea powder, demands a methodical approach to unlock its full potential. A bowl of usucha is rated by not only the liquid but the froth as well, which can elevate the taste. For that reason, whisking is not merely a means to an end but an integral part of the matcha experience, influencing the flavor, aroma, and texture of the final brew. The goal is to achieve a smooth, frothy consistency. While this might be scary at first and lessen one’s enthusiasm for preparing matcha traditionally, don’t give up! Practice makes perfect, and we have some tips that can help in mastering usucha preparation.
The tools you will need
Invest in authentic Japanese tea tools to elevate your whisking experience. The essentials include a chasen - matcha whisk, a chawan - matcha bowl, and a chashaku - measuring scoop (or one-gram measuring spoon). These tools are designed to enhance the whisking process and ensure a consistent, lump-free blend. It is also very important to use a sieve to sift the matcha powder before adding water to it. You can also use a yuzamashi - pitcher, to cool the water.
Choosing the right chasen and chawan is very important to make great matcha.
When picking out a chasen to make usucha, the main points to consider are the number of tines, and the fit in your hand. To make smooth foam, a higher tine count is necessary (68-120 tine). The higher the tine count, the thicker the bamboo piece used has to be, which means the holder will also be thicker, so it is important to find a nice balance of a high tine count but a comfortable grip. Read more about choosing the right chasen in our blog post here.
Regarding your choice of chawan, the most important thing to be able to make a nice, velvety foam is to have enough space to move the chasen. When frothing the matcha, as we will describe later, you move the chasen in the chawan in an ‘M’ or ‘W’ shape The foam will be best if you have enough room for this process, moving the chasen from wall to wall. It is easiest to whisk matcha in chawan that has straight vertical walls, and a flat bottom. If the glaze of the chawan is smooth, the foam will be lighter and fluffier.
Prepare Your Tools: Before starting the whisking, warm your matcha bowl and bamboo whisk with hot water. After pouring hot water into the chawan, pour it out and dry the bowl with kitchen paper, to make sure the matcha powder arrives in a warm, dry place. Let the head of the chasen sit in water for a minute before whisking the matcha. This will make the tines more flexible and less prone to breaking.
Select the right matcha
Naturally, one of the most important components of matcha whisking is the matcha powder itself. Choosing a high-quality matcha powder is crucial. Look for vibrant, jade-green hues, a silky-smooth texture, and a creamy yet fresh green scent. Quality Japanese matcha never has a longer best-before-date than 6-8 months from production, so if on a matcha package you see a date further than that, it is a pretty good indication that it is lower quality, possibly with preservatives added. Great quality matcha only consists of the tea leaves themselves and contains no additives like sweeteners, preservatives, flavor enhancers, or extra flavoring.
As soon as a matcha is opened, the oxidation starts. Because of this, freshly opened matcha is always easier to froth and the foam is smoother than if it has been open for a while. For the same reason, an opened can should be consumed within one month of opening.
Quality of Water
The next thing to pay attention to is the water used to make matcha. It Is best to use filtered, soft water that is low in minerals to allow the flavors of the tea to unfold. While you should never use boiling water to make matcha, it is quite crucial to bring the water to a boil before cooling it down to the right temperature. Boiling the water in a cast-iron tool (like a tetsubin or kama) is the best option, as it helps soften the water. The longer the water is boiling, the better, because a long boil reduces the oxygen in the water which is beneficial to the taste of green teas, and helps the matcha frothing process. After boiling the water, let it cool to 80-85 C. If the water is too hot, that can result in a bitter bowl of matcha, as the hot water will burn the tea. On the other hand, using water colder than recommended will not result in the beautiful, smooth froth we are seeking when whisking our matcha.
Have the corrEct Posture
When making traditional matcha, we need the right posture while frothing. In a traditional tea room, one would be kneeling in front of the chawan that is placed on the tatami (bamboo mat), with a straight back, slightly leaning forward. Of course, most homes do not have a tearoom, so making matcha at a table or counter is perfectly fine, but also requires the right posture. So when you froth matcha, straighten your back, and relax your shoulders. Hold your arms in a round shape, with your hands meeting at the chawan. Make sure you don’t drop your elbows, and your left arm also stays in this position during frothing. Try to learn the correct posture, but make sure you don’t become rigid; take a deep, relaxing breath, and most importantly, enjoy the process! After all, matcha is not only made with our hands but our hearts.
Hold your hand as a straight continuation of your arm, don’t bend your wrist. If you are right-handed, hold the side of the chawan with four fingers of your left hand, your fingers closed together, and with your thumb on the rim. Hold the chasen gently in your right hand. Use your thumb to support the chasen from the bottom. Your thumb should be positioned at the node, this provides stability and control. The knot of the string should be below your thumb. Let the rest of your fingers rest naturally on the handle of the chasen. Avoid gripping it too tightly; a relaxed grip allows for more subtle movements during whisking.
How to make beautiful matcha
Making usucha the right way takes time. Including the preparations and the whisking itself, take your time, don’t rush it. The results will be much better if you set aside the time, calmly get ready and make a delicious usucha.
Measure Your Matcha: Using the bamboo scoop, measure out the desired amount of matcha powder. A standard serving is usually two scoops, equivalent to about 2 grams. If the matcha was pre-sifted, you can scoop it directly into the warmed up chawan, or use a fine sieve to sift it into the bowl if unsifted.
Add Hot Water: Pour about 75 ml (2.5 fl. oz) of 80-85 C (180 F) water into the bowl over the matcha.
Whisk in a 'W' or 'M' Motion: Holding the bamboo whisk vertically, briskly whisk the matcha in a 'W' or 'M' motion. Let the movement come from your wrist, not your arm. Start at the bottom of the bowl and move further up to the surface, focusing on creating a nice frothy layer on the top. Make sure you don’t push the chasen to the bottom of the bowl too hard, as it might result in the times breaking. Finish frothing in one go, do not stop mid-whisking or try whisking it again if you are not entirely happy with the froth, as it will only result in the foam collapsing. This process will require some practice, but the more you try, the looser your wrist will be and the faster your movements can get, resulting in more beautiful froth each time you try.
Close with a circle: When finished with the whisking, make a circle motion with the chasen in the foam, ending it in the middle of the bowl before lifting the chasen out of the chawan. This will create a nice mound in the middle of the foam. This circle is in the shape of the ‘の’ (nonoji) Japanese character, which is the last character of the Japanese alphabet and symbolizes the end of something, just like ‘Z’ in the Latin or ‘omega - Ω’ in the Greek alphabet.
Enjoy Immediately: Matcha is best enjoyed fresh, as the matcha becomes more bitter as it cools down. Once frothed, savor the vibrant green elixir immediately to experience its full flavor profile. As it is with most foams, matcha froth also collapses with time, so this is another reason why drinking matcha right after whisking will result in the best taste.
Like any skill worth mastering, whisking matcha requires patience, dedication, and a willingness to learn from both successes and setbacks. Embrace the process, savor each whisk stroke, and celebrate the progress you make along the way. And remember, even the most seasoned tea masters were once beginners. So, never give up on your quest for the perfect bowl of frothy matcha. With perseverance and passion, you'll unlock the secrets of this ancient tradition and discover a world of flavor and tranquility in every sip. Keep whisking, keep learning, and above all, keep enjoying the magic of matcha.
