I’ve this question often regarding matcha – same question I had before I started drinking matcha.
The big question – Don’t I need a fancy bamboo whisk, scoop and matcha bowl to make matcha?
matcha bowl (chawan) with bamboo whisk (chasen) and scoop (chashaku)
The answer: No
Thinking I needed a bunch of gear to make matcha put me off from buying good matcha for years. I love matcha – I’d get green tea lattes at coffee shops and bubble/boba tea shops. I’d go to asian super markets and buy “Matcha Milk Tea” kits were all you do is add the pre-measured powder to milk or hot water. I really wanted to make my own matcha tea, being a tea fanatic and all.
I also discovered that the bamboo whisk, scoop and bowl can be pricey – if you are lucky, maybe around $15-$20, but up to $40 for the whole kit. Often, the matcha bowl is $20-$35. Matcha already is on the pricey side to purchase. I also rather put my money towards tea than tea ware (explains why I have so much tea, but I’m running off basic tea ware for everything).
What do you need? Most of this stuff you have already in your kitchen or can acquire cheaply.
What you need:
- A wide mug. Wider the better, as it is easier to whisk in. The mug I’m using is 4″ wide. I purchased this mug from a dollar store. Yeah, I’m thrifty!
- Small wire whisk. This is another dollar store item. However – in desperation, I think a fork or a regular whisk could work. If you have a Milk frother, those work amazing too!!
- Measuring spoon – 1/4 teaspoon or 1/2 teaspoon. I use a 1/4 teaspoon to make sure I don’t go overboard with my matcha powder.
- A strainer to sift the matcha, in my case, I use a tea strainer. I think a mesh wire tea ball would work as well. You could also use a small wire strainer used for sifting flour or sprinkling icing sugar/powdered sugar on cakes. Sifting is optional, but recommended.
5. Hot water. You cannot use boiling water unless you like drinking bitter green tea. If you have a fancy kettle like me, use the 170f or 175f setting. If you do not have a variable temperature kettle, you can pour the water out into another mug and let it sit for 3 to 4 minutes. You may also use a thermometer to check the temperature.
If you are a regular tea drinker, you should really consider buying one of these variable temperature kettles.
look at that beautiful vibrant green!
This is my matcha stash!
The printed label tins – the flavored Matcha – are from Red Leaf Tea
My favorite out of my stash? KaiMatcha is pretty solid high grade matcha, however Red Leaf Tea has the fun flavored matchas. I like the Pistaschio, Egg Nog, and Brazilian Acai matcha.
Procedure for making easy matcha:
1. Take 1/2 teaspoon of matcha and sift your matcha powder into your clean, dry mug
I use the measuring spoon to help it through the sifter.
Sifting the matcha gets rid of all the clumps. Sometimes you don’t need to do this depending on your matcha. I also sift my matcha before I use it for baking.
2. Pour a little hot water – 170 to 175F into your mug.
3. Whisk away using an “M” or “W” motion for like 30 seconds.
Mmm matcha foam!
Okay, sometimes you don’t get foam. This seems to depend on matcha quality, but also I found heavily flavored matchas just don’t get foamy being made in your traditional hot cup of matcha.
4. Top up your mug with more hot water to get to the desired flavor strength. HOT TIP! Use a milk instead of water for a matcha latte!
Foam close up!
Wasn’t that easy? You are done! Drink all the matcha!