My first matcha cup happened to be in a Parisian tea shop four years ago. Although made professionally, it didn’t leave me captivated then. Four years later I think I fell in love with matcha!

Maybe because this time my matcha comes straight from Japan (thank you, Rima and Olgerd!), or maybe simply because I followed the right instructions, my matcha turned out just perfect – rich in taste and not bitter at all.

I’ve been putting off to try matcha for quite a while thinking that I really need all this matcha gear to prepare it. Well, put off no more! Here’s a simple life (and matcha) hack – replace the fancy bamboo whisk with a milk whisk or espresso frother. The rest is easy to get.

You’ll need:

• Milk whisk or espresso frother. I used milk whisk, the one that’s meant for lattes.
• A wide mug: the wider the better for whisking
• A small teaspoon (1/2 or even 1/4 of standard teaspoon)
• A strainer to sift matcha powder: a regular tea strainer works just fine

How to make matcha:

1. Sift matcha through the tea strainer to remove any clumps. This step helps to get a creamy matcha
2. Boil water to 75-80°C and pour a bit into the mug with matcha
3. Whisk it
4. Pour remaining water to your taste
5. For matcha latte follow steps 1-3 and then use heated and foamed milk to fill up the glass

 

Preparing matcha latte (as per steps above)

Last but not least – don’t forget to enjoy your matcha! 🙂

–

My inspiration sources:

Video: How to make matcha without bamboo whisk

The Tea Cup of Life: A guide to traditional and non-traditional matcha tools

Oolong Owl: How to make a cup of matcha the easy way