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How to make Matcha in a Bowl

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infusion-img

Preparation & Tools

  • Matcha 01

    Matcha Spoon

    Matcha bowl

    Cloth

    Whisk

    Scales

    Sieve

infusion-img

Preheat

  • Heat water in kettle to 80°C/176°F.

    Place Chasen (bamboo whisk) into the Chawan (matcha bowl).
    Pour the hot water over the chasen to warm and soften, then discard water.

    Using a dry cloth wipe the Chaiwan from any water residue.

infusion-img

Weigh & Sieve

  • Weigh 1g (1 teaspoon) of Matcha per 100mL. Sieve matcha into the heated Matcha bowl.

infusion-img

Temperature

  • Add 10 mL of 80°C/176°F water to sieved Matcha powder

    Whisk in a ‘W’ motion to from a paste.

infusion-img

Whisk & Serve

  • Add the remaining 90 mL of hot water.

    Whisk in a ‘W’ motion to promote aeration, allowing the Matcha powder to perfectly bind with water and air. This technique will release the volatile aromatics and essences in the foam on the surface.

    Once a creamy texture has been reached; serve in the same bowl.

infusion-img

Preparation & Tools

  • Matcha 01

    Matcha Spoon

    Matcha bowl

    Cloth

    Whisk

    Scales

    Sieve

infusion-img

Preheat

  • Heat water in kettle to 80°C/176°F.

    Place Chasen (bamboo whisk) into the Chawan (matcha bowl).
    Pour the hot water over the chasen to warm and soften, then discard water.

    Using a dry cloth wipe the Chaiwan from any water residue.

infusion-img

Weigh & Sieve

  • Weigh 1g (1 teaspoon) of Matcha per 100mL. Sieve matcha into the heated Matcha bowl.

infusion-img

Temperature

  • Add 10 mL of 80°C/176°F water to sieved Matcha powder

    Whisk in a ‘W’ motion to from a paste.

infusion-img

Whisk & Serve

  • Add the remaining 90 mL of hot water.

    Whisk in a ‘W’ motion to promote aeration, allowing the Matcha powder to perfectly bind with water and air. This technique will release the volatile aromatics and essences in the foam on the surface.

    Once a creamy texture has been reached; serve in the same bowl.

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