Matcha Tea Recipe

Matcha tea is a type of powdered green tea made from finely ground, specially grown, and processed green tea leaves.

Print Recipe

Prep Time 8

Course Drinks

Cuisine Japanese

Servings 1

Equipment

Chawan (Tea Bowl): A wide bowl used to whisk the Matcha powder.
Chasen (Bamboo Whisk): The traditional whisk made from a single piece of bamboo, is used to create the frothy texture in the tea.
Chashaku (Bamboo Scoop): A delicate scoop to measure out the perfect amount of Matcha powder.
Sifter ( strainer ): To avoid clumping, sifting the Matcha powder before whisking is essential.

Ingredients

Matcha Green Tea Powder: The star of the show finely ground from high-quality green tea leaves.
Hot Water: It is essential to dissolve the Matcha powder and bring out its flavors.
Optional Sweeteners: Honey or agave syrup can be added for a touch of sweetness.
Milk Optional: For those who prefer a Matcha latte, milk (dairy or plant-based) is a popular addition.

Instructions

Put 1-2 teaspoons of Matcha powder into a bowl using a fine strainer.
Heat water to about 80°C (not boiling).
Add 2 ounces of hot water to the bowl.
Whisk the mixture briskly using the bamboo whisk, moving in an “M” or “W” shape until a frothy top forms.
Optional: Add sweeteners or milk for a Matcha latte.

Notes

Like other teas, Matcha contains tannins, which may inhibit iron absorption. It’s recommended to avoid drinking it around mealtime if you’re iron-deficient.

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