How to Brew Ceremonial Matcha
Ceremonial Matcha refers to the highest echelons of quality, and is prepared in a bowl as shown here. Sifting removes the clumps and creates a creamy, rich mouthfeel. The roots of Ceremonial Matcha go back centuries to the practice of Chanoyu – the mindful, artistic, Zen-inspired Japanese Tea Ceremony. Although enjoyment of Ceremonial Matcha requires a bit of preparation, the effort yields a space for mindful meditation and creates a natural, enlivening energy without the crash to keep up with the modern, fast-paced times..
To prepare matcha traditionally, here is what you will need:
1. Matcha bowl (chawan)
2. Bamboo whisk (chasen)
5. Liquid measure
Soak whisk in warm water to soften bristles and cleanse. Position sifter over matcha bowl.
Place 1 teaspoon (approx. 2 grams) Rishi Matcha in sifter.
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).
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.
Remove whisk from warm water. Shake off 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 sufficiently 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.
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