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.

Featured Products

Teahouse Matcha

Matcha Bowl

Matcha Whisk

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