How to MAKE Ceremonial Matcha
This video tutorial was filmed in Japan along with our friend and fellow Rishi, Ryo Iwamoto, a Urasenke Tea Master and Japanese Tea Ambassador.
Begin by sifting matcha—always sift the matcha for the best texture and taste.
Add approximately 1 teaspoon (2 grams) of matcha to the tea bowl (chawan), using a tea scoop (chashaku)
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.
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.
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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