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.
- 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:
- Sift matcha through the tea strainer to remove any clumps. This step helps to get a creamy matcha
- Boil water to 75-80°C and pour a bit into the mug with matcha
- Whisk it
- Pour remaining water to your taste
- 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: