The Art of Whisking: How to Make the Perfect Matcha
Matcha is an ideal choice for a morning boost. In this blog, I’ll share how to prepare matcha in three different ways: traditionally, as a latte and my personal favourite, a raspberry iced latte.
How to choose the right matcha
Firstly, it is important to choose a high grade matcha with ceremonial being the highest and culinary being the lowest. Secondly it should be a vibrant green colour with a fresh, earthy and somewhat sweet smell. The greener the better! When opening your matcha it is important to store it in an airtight container and can even be stored in the fridge.
I use Moicha’s ‘Everyday Matcha green Tea Powder’ which is a premium ceremonial grade matcha!
Traditional Matcha
This is how matcha is made traditionally in Japanese tea ceremonies.
Ingredients:
- ½ teaspoon matcha powder
- Hot water
- Milk (optional)
- Sweetener (optional)
1. Sift the matcha
Sift the matcha powder into a small bowl or mug to remove any clumps.
2. Add hot water and whisk
Pour 70ml of hot water (between 60ºC and 80ºC) into the bowl. Avoid boiling water as it can burn the matcha and make it taste bitter. Whisk the matcha in a “W” motion for 30 seconds using a chasen (a bamboo matcha whisk) until it’s frothy.
3. Finish it off
For a traditional matcha: pour into a mug and add hot water.
For a matcha latte: pour in warm milk of your choice – I use cow’s milk. Taste and add sweetener if desired; vanilla, honey and maple syrup are all great options!
Iced Raspberry Matcha Latte
1. Prepare the matcha
Follow steps 1 and 2 above to whisk the matcha
2. Froth the milk
Froth the milk of your choice and pour over an ice filled glass.
3. Add raspberry syrup
Add a teaspoon or two of raspberry syrup to your taste.
4. Pour the matcha
Finally, pour the prepared matcha over the top and enjoy!
Very whisky business, looks delicious!
ReplyDeleteso helpful! can’t wait to try ☕️
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