In recent years, matcha tea has become a real phenomenon. This traditional Japanese green tea is gaining popularity for many reasons. Not only does it stand out for its unique taste and beautifully rich green colour, but it is also a rich source of antioxidants, especially catechins, which contribute to our health. In addition, matcha contains a combination of caffeine and L-theanine that provides long-lasting and balanced energy without the sudden crash that is often associated with coffee.
Matcha – powdered green tea
In modern gastronomy, matcha is popular for its versatility – from traditional tea ceremonies to various drinks, desserts and even cocktails. Its ability to combine taste and health benefits makes matcha the perfect choice for everyday drinking and special occasions.
How to prepare matcha tea
Matcha is a finely ground Japanese green tea, the preparation of which has its own specific charm. There are several steps to follow in its preparation, which differ from the usual preparation of loose teas. The ideal and practical preparation aid is the matcha set we offer in our shop.
Prepare a tea bowl
For one serving of tea, we recommend using 1-2 g of matcha green tea, which is equivalent to one to two chashaku (bamboo teaspoons). Place the tea in a larger, heated, clean and dry tea bowl (chawan). To prevent the matcha from getting curdled during whisking, it is better to sift it in front of a fine sieve.
Add water
Boil the water and allow it to cool to a temperature of approximately 70-80 °C. Pour a small amount of water (about 70 ml) over the matcha powder. You can read more about choosing the right water for tea here.
Whisk with a bamboo whisk (chasen)
Using a bamboo whisk, start whisking the tea vigorously in an “M” or “W” shape until a smooth foam is formed. The process should take approximately 20-30 seconds.
Enjoy your matcha tea
Once the tea is smooth and creamy, you can serve it immediately. The matcha is drunk directly from the bowl and is ready to be enjoyed immediately.
This description reflects the way matcha tea is prepared with an emphasis on traditional Japanese ceremony. You can also prepare matcha in a shaker or using a hand milk frother. Traditionally, it is drunk on its own, just stirred in water, in different proportions with different resulting densities, and there are two main variations.
Matcha – preparation
Variants of matcha preparation
- Usucha (thinner tea)
Usucha is the more common variant of matcha preparation, used for everyday drinking. Typically, 1-2 grams of matcha and approximately 70-80 ml of water at 70-80 °C are used per serving of usucha. The matcha is whisked with a bamboo whisk (chasen) until a smooth foam forms for 20-30 seconds. The resulting drink is lighter and has a milder taste.
- Koicha (thick tea)
Koicha is a much denser variant that is used primarily in formal tea ceremonies. A larger amount of matcha, usually around 4 grams, and a smaller amount of water (approximately 30-50 ml) are used to make koicha. The matcha is not whisked at a rapid pace as with the usucha type, but is gently stirred to gradually dissolve the powder. The resulting consistency is thick and the tea has a more intense and fuller flavour, without foam. Koicha is usually prepared from a higher grade of matcha tea (often referred to as ‘ceremonial grade’).
Modern recipes with matcha tea
In addition to traditional ways of preparation, matcha is also popular in modern gastronomy. Thanks to its exceptional taste and nutritional properties, matcha is now used in many creative recipes.
- Matcha latte
A very popular matcha latte combines the intense flavour of matcha with the smoothness of milk (classic or vegetable). Just mix matcha powder with a small amount of hot water and whip up a froth. Then you add the frothed milk and the drink is ready to serve.
- Matcha smoothie
Matcha can also be added to smoothies for a refreshing drink full of antioxidants. Try combining matcha with banana, spinach, almond milk and a little honey for a healthy breakfast.
- Baking and desserts
Matcha is also often used in baking. You can find it in recipes for cookies, cakes, pancakes or even in ice cream. Its distinctive green colour and slightly earthy flavour give desserts a unique character.
- Matcha in cocktails
In modern mixology, matcha is also used in cocktails, where it combines well with lime, lemon, honey and various types of alcohol such as vodka or gin. This creates a refreshing and slightly bitter drink.
We hope you find our tips and recommendations useful, check out our matcha page in the e-shop.
