How to MAKE 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.

This video tutorial was filmed in Japan along with our friend and fellow Rishi, Ryo Iwamoto, a Urasenke Tea Master and Japanese Tea Ambassador.

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SIFT

Begin by sifting matcha—always sift the matcha for the best texture and taste.

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MEASURE

Add approximately 1 teaspoon (2 grams) of matcha to the tea bowl (chawan), using a tea scoop (chashaku)

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HEAT WATER & POUR

Bring water to a boil. Cool to 165°F. Pour about 2 oz of water over the matcha.  Water is boiled and then cooled to remove any chlorine that may effect the taste. To cool water more quickly pour it into a water cooling pitcher.

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WHISK

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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SERVE & ENJOY

According to Japanese tea culture, to serve politely, the tea bowl is shown on all sides and is served with best side forward.

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