• Add description, images, menus and links to your mega menu

  • A column with no settings can be used as a spacer

  • Link to your collections, sales and even external links

  • Add up to five columns

  • How to make matcha tea

    How to make matcha tea

    Is your matcha tea frothy and creamy?

    no? read on...

    Matcha tea is still relatively new here in Australia, and one of the most common questions I receive is how to make matcha tea that produces that delightful creamy, frothy layer of crema on the surface. Below is my method for preparing matcha tea using the traditional Japanese bamboo matcha accessories. 

    While matcha powder has been prepared this way as part of the traditional tea ceremony for centuries, please note I don't claim to be an expert on the intricacies of Japanese tea ceremonies, and am still learning more about it every day. There are those in the tea profession that have devoted most of their lives to the study of Japanese tea, the traditions behind it and the tea ceremony itself, I have the utmost respect for anyone who has has done that.

    There are a few steps, and I will show you what works for me. I use 1 gram of matcha powder with about 75mls of water. This is called a thin (薄茶 usucha) preparation. For a thicker preparation (called 濃茶 koicha), simply use more matcha powder, or less water to suit your tastes. 

    You will need:

    • Some Ceremonial Grade Matcha Powder (1-2g depending on your tastes)
    • Small matcha bowl or mug
    • Bamboo matcha whisk called a 'chasen'. These come in all different styles with different numbers of prongs. Typically the more prongs, the finer the prongs, which will result in an airier, lighter, fluffier, more frothy crema on your matcha tea. An 80-100 pronged whisk works fine.
    • Bamboo Matcha scoop called a 'chasaku'
    • A small matcha tea sifter or strainer
    • 75 mls of hot water @ 70-80c degrees. (We recommend an electric smart kettle for best results). If you don't have a smart kettle or thermometer, boil the water, then pour it into a mug and let it cool for about 5 minutes. (Never pour boiling water straight onto your matcha, it burns the delicate plant structure, and results in loss of the nutrients in the tea)


    • Sift the matcha tea using the strainer and matcha scoop (chashaku) into your bowl. You should move the scoop over the powder gently back and forth, pushing it through slowly. Matcha is very delicate and each step you should approach with a bit of care and mindfulness.

     How to prepare matcha green tea

    • Pour your hot water (not boiling remember!) onto the matcha powder. Again pour it slowly and gently, otherwise the matcha powder can fly everywhere

     How to make matcha tea - pouring the water on the matcha powder

    • Whisk the matcha powder and water together steadily in the form of a W or M pattern. To produce froth you will need to do this rather quickly, in order to get air through the tea and produce the bubbles. Note the matcha powder never truly 'dissolves' into the water, it's more like being suspended in the water. If you let your tea sit for too long after whisking you will notice the formation of matcha powder at the bottom of the cup.

    How to prepare matcha tea - whisking the matcha powder

    • Once you have a layer of froth on top, gently drag your whisk back and forth and pop any larger bubbles. There shouldn't be any large bubbles, just a consistent, smooth, creamy layer of froth left on top. I've heard from a Japanese person (so it must be true) that larger bubbles on top of your matcha tea are considered improper. 

    Matcha tea with layer of froth and bamboo whisk

    That's it! Good luck making your matcha tea at home.