What is it the matcha? This emblematic tea is made by crushing tea leaves (Tencha) Japanese in a fine powder, which is then blended directly with some hot water. This differs from the method of habitual preparation, where leaves are simply brewed in some water. The matcha is one of the richest types of tea on nutritional plan. Be of benefit of matcha any time of the day and use the myriad of nutritional advantages (attention to the caffeine 😉).
- First of all, put the kettle and be taken a cup, a bowl, or, if you want more authenticity, try to use a chawan, a cup with tea Japanese traditional.
- Once the scalding water, wait one minute or for two so that the temperature of the water is about 80°C. If the water is too hot, your tea can become too bitter.
- Add a small spoon to coffee of matcha in your cup and fill 60 with about ml with hot water.
- With the aid of a chasen or of a whip, blend the powder with the water so that there have not lumps in the tea. Blend during one minute by making a movement of “W” until the tea has many small bubbles in the surface and seems slightly sparkling.
Your tea is ready now, then sit down, relax and savour your Matcha. 🍵
- Try to adjust water and matcha quantity used until you find the taste which admits for you.
- The green tea traditional matcha is much more bitter than the ordinary green tea, so that you could need something sweet to balance taste.
⚠️ Important note: The matcha is concentrated enough in caffeine, made attention to the quantity which you want to use.
You have a doubt? Begin with small quantities and augment progressively.
Good tasting! 😋