By Ezra Rufino

How To Make Matcha Using Traditional Techniques

Looking to up your matcha making game, or just starting out? There are many ways to make matcha, but the traditional techniques still stand out above the rest in creating the silkiest and smoothest matcha there is. 

We put together a short video walking through the traditional techniques, with lots of tips on making the best matcha. 

At the end, you can drink this as a traditional matcha tea or add it to hot milk and make a matcha latte. 

Use our adaptogenic Wonder Matcha, which is blended with adaptogens and functional mushrooms for an outstanding adaptogen matcha drink, or just use straight matcha for this.

Here goes!

1. Preparing your chawan and chasen

The first thing we're going to do is actually heat up our chawan, your matcha tea bowl, and your chasen, the traditional bamboo whisk.

The chasen has about 100 small tines on it made of bamboo, and heating it up ahead of time softens the tines making them more flexible. This allows you to whisk more vigorously without risking breakage. 

Let it sit in the hot water for about 30s to 1 minute. Once it's done, thoroughly dry your chawan, ensuring it's no longer moist. Any moisture will make it more likely that your matcha will clump. 

2. Sifting matcha

The next step is going to be sifting your matcha. Grab a fine mesh sieve / sifter and place it on top of your chawan. 

You can use anywhere from 1-2tsp of Wonder Matcha. That's 2.5g - 5g. If you're using plain matcha, I'd recommend using anywhere from 1.5 - 3g. Roughly 1 tsp should work well for most people. 

If you're caffeine sensitive, you may want to start with less. 

Place the matcha over the sieve an begin sifting it through. You can help it through with your spoon, or if you have a Chashaku (bamboo scoop) you can use that.

Sifting your matcha is going to help you create a softer matcha in the end, and you'll avoid clumps. 

3. Add the water and whisk

Now it's time to add your water. In general, it's best not to use really hot boiling water when making matcha. Your water should be around 170F if you're making a hot matcha. 

If you're going to make an iced matcha, you can even use cool filtered water. 

Add 3-4oz of water into the matcha bowl. 

Grab your chasen whisk and begin whisking slowly. You can whisk back and forth, or in a W or M pattern in the bowl. Avoid touching the whisk to the walls of the bowl. 

Slowly speed up your whisking until you're at a faster pace. Once you've created a nice foam at the top with all small bubbles, you should be done. 

3. Enjoy orrrr make a matcha latte

Now, you can just enjoy this as is and drink it right out of the chawan. Or, you can pour this over some steamed milk to make a matcha latte. 




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