How to Brew Ceremonial Matcha

The matcha is a traditional teapot ideal for brewing pure Japanese green teas. Many matcha teapots are fashioned in a side-handle style known as yokode, which was originally developed for preparing tea while seated on tatami mats. As with brewing any tea, finding the right balance of water temperature, infusion time, and amount of tea is very important.

Gather Items

1. GATHER ITEMS
To prepare matcha traditionally, here is what you will need: 1. matcha bowl (chawan), 2. bamboo whisk (chasen), 3. sifter, 4. teaspoon, 5. liquid measure

Add

2. SOAK
Soak whisk in warm water to soften bristles and cleanse. Position sifter over matcha bowl.

Decant & Enjoy

3. MEASURE
Place 1 teaspoon (approx. 2 grams) Rishi Matcha in sifter.

Fill

4. SIFT
Hold sifter just above matcha bowl; tap against palm until all the matcha falls into bowl. Gently press any remaining clumps through sifter using bottom of teaspoon. (Don't skip the sift; it yields creamier, frothier matcha).

Cover

5. POUR
Slowly pour 100 milliliters of filtered water (cooled to between 160 – 180°F) over matcha. Check the label for the temperature recommendation specific to the matcha.

Refrigerate

6. WHISK
Remove whisk from warm water. Shake o excess. Hovering just above the bottom of matcha bowl, whip vigorously with the wrist, using a back-and-forth motion in the shape on the letter M until the tea is su ciently aerated and a fine, creamy foam forms on the surface, approximately 15-25 seconds. Use whisk to remove larger bubbles and to smooth out surface. ENJOY!