How to Make a Traditional Cup of Matcha
You’ll Need:
- · 1 tsp (2g) matcha Genki
- · 60–70 ml hot water (around 80°C / 176°F)
- · Matcha bowl (optional) –Chawan
- · Bamboo whisk (recommended for thick creamy froth) –Chasen
- · Bamboo scoop (optional) –Chashaku
- · Fine sifter - Furui
Step-by-Step:
1.Warm your bowl & whisk
Pour hot water into the bowl, then discard it. This warms the bowl and softens the whisk.
2. Sift the matcha
Use a small sifter to gently sift 1 tsp (2g) of matcha into the bowl — this prevents clumps and ensures smooth texture.
3. Add hot water
Pour about 60–70 ml of hot water (not boiling!) over the matcha.
4. Whisk to froth
Using the chasen, whisk briskly in an “M” or “W” motion for about 15 seconds. You’re aiming for a light foam on top — smooth and frothy.
5. Enjoy immediately
Sip slowly, savoring the earthy aroma, umami taste, and serene energy Tips for the Best Experience: Water that’s too hot will make matcha bitter—aim for 80°C, or let boiling water cool for a minute. Whisk gently but with energy — you’re not stirring, you’re frothing.
How to Store Matcha Properly
Unopened Matcha:
- Keep in a cool, dark place
- Store in a cupboard or pantry away from sunlight, humidity, and heat.
- Refrigeration is optional but ideal in warm climates. ( Temperature above 25°C )
- Keep airtight in its original sealed pouch or tin.
- Shelf Life (Unopened): check the printed expiry date
Opened Matcha:
- Transfer to an airtight container if not already in one.
- Store in the refrigerator (ideal) to preserve color and nutrients.
- Always tightly seal the container after each use to protect from moisture, air, and light.
- Use a dry spoon every time—never scoop with wet hands.
- Best Enjoyed Within:
- 30–60 days after opening for maximum taste, aroma, and antioxidants.
Avoid:
- Heat, light, moisture, and strong odors (matcha absorbs smells!)
- Leaving the tin open or exposed to air for long periods.