I’m obviously not an expert at preparing matcha and I realized that when I shot those pics, I didn’t even prepare it the right way. lol You should be seeing a much bigger mousse on the top of the tea plus my cups are really far to be the right size compare to the regular matcha bowl so the quantity showing in the photos is not accurate to the indications of this post. So instead of explaining you in my words how to prepare it and taking the risk of giving you false information, I found some extremely good info on yuuki-cha.com and this is what I’m presenting to you today. In this post, you’ll be able to find the method of preparation of usucha (thin matcha) and koicha (thick matcha). There are also other slightly different variations of preparing usucha and koicha that you may have learnt and enjoy using.
If so, please feel free to use that method instead.
WHAT YOU WILL NEED:
Match Tea of your choice
Bamboo tea scoop
Mini tea sifter
Chakin (white cloth)
1 - Preheat the matcha bowl by filling it about 1/3 full with hot water. Then place the whisk facing down into the hot water to wet the tips of the prongs (avoid getting the handle wet). Once the bowl has thoroughly preheated, empty out the water and dry the bowl out preferably with a cloth such as a chakin. Set the whisk aside and then measure out 70ml (approx. 2.3oz) of hot water into a measuring cup and leave it to cool.
2- Use the bamboo scoop to measure about 2 scoops of matcha powder and place it into the bowl. Sifting the matcha into the bowl is advisable as it will remove any clumps of powder.
3- Once the water that was measured out in STEP 1 drops to 70°C(158°F)-80°C(176°F) pour it into the matcha bowl.
4- Take the whisk in one hand and hold the rim of the matcha bowl with your other hand and start to whisk the matcha. Whisk briskly using your wrist (not arm). Whisk in a W motion until the matcha has a thick froth with many tiny bubbles on the surface. The matcha is now frothy and ready to drink!
1- Preheat the matcha bowl by filling it about 1/3 full with hot water. Then place the whisk facing down into the hot water to wet the tips of the prongs (avoid getting the handle wet). Once the bowl has thoroughly preheated, empty out the water and dry the bowl out preferably with a cloth such as a chakin. Set the whisk aside and then measure out 40ml (approx. 1.3oz) of hot water into a measuring cup and leave it to cool.
2- Use the bamboo scoop to measure about 3-4 scoops of matcha powder and place it into the bowl. We highly recommend sifting matcha prior to preparing koicha.
3- Once the water that was measured out in STEP 1 drops to 70°C(158°F)-80°C(176°F) pour it into the matcha bowl. The water should be just enough to cover the powder. For koicha, pouring the water in two parts (40% and 60%) often produces better results.
4- The idea with koicha is NOT to make a frothy consistency with a fast whisking action like usucha. Instead, a slower kneading action from left to right, up and down, and a gentle 360 degree rotating action as shown in the image (to the left) can be used to make a thick consistency. The resulting tea should be reasonably thick, smooth and without froth.
Common Preparation problems…
The matcha was extremely bitter…
You either used water that was too hot, too much matcha, or the matcha was not whisked efficiently. Matcha needs to be whisked until a thick froth with many tiny bubbles has been achieved. If there are breaks in the froth that reveals the liquid underneath, or big bubbles visible on the surface, the flavor profile of the matcha will be poor compared with one that has been whisked correctly.
The matcha doesn’t froth very well…
This can be due to not whisking the matcha thoroughly, but is more often than not due to not using enough powder and/or using too much water. If that is the case, you’ll need to either increase the powder amount or decrease the water amount. Please note, that when preparing koicha (thick matcha) the matcha should be prepared without froth.
There are clumps of powder in the prepared matcha, and/or I get clumps of matcha in my mouth when drinking…
This occurs simply because the matcha wasn’t sifted. If you sift the matcha this problem never occurs.
How do I store matcha?
For unopened packets, please store them carefully in a cool, dark place away from heat, humidity, sun, and odors. Once the packet has been opened, it is best to try to consume the matcha as soon as possible for freshness.
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Welcome to my blog everyone :) My name is Ariel, some of you might already know me by my modeling name Ariel Rebel. I'm French Canadian, born in 1985 in Montreal and I recently decided that it was the time for me to follow one of my passion which is cooking and make you discover this side of my personality. I hope you will enjoy my culinary blog and please feel free to drop me a line in the comment section or use the feedback button on the side of the page to let me know what you like and dislike about my site, suggest me recipes and even ask me any question about friendly collaborations or promotions :) Oh and even before you start reading my recipes and start freaking out on all the spelling mistakes I might have made, keep in mind that my first language is French and I do my best at writing in the best English as I can :) *************************************** You can also follow me @ ***************************************Read More...
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