Your guide to whisking Matcha!
Get your Matcha whisked to perfection! See the video here: snip.ly/SiiI Equipment: • Bowl • Scoop (Chashaku) • Sieve • Cloth • Whisk (Chasen) Step 1: Heat bowl Heat the whisking bowl using boiling water from a kettle or your espresso machine. Step 2: Heat whisk Use the hot water in your bowl to soften the tines of the whisk. Gently turn the whisk over to soak every tine. Step 3: Dry bowl Dry your bowl thoroughly to avoid Matcha clumping at the bottom. Step 4: Sift Matcha into bowl Sift 2-3g of Matcha into bowl, depending on taste preference. One heaping scoop is about one gram. Step 5: Pour water gently onto Matcha Use about 100ml water for 2-3g of Matcha. Water should be about 75ºC. Avoid splashing as you pour. Step 6: Get whisking! Place the whisk into the Matcha and slowly move backwards and forwards. Speed up your motion. Avoid hitting the sides of the bowl too hard although inevitably you will touch the sides. Completely avoid hitting the bottom of the bowl. Keep whisking until a light green foam appears. Gently pull up the whisk and smooth out any large bubbles on the surface by running the tip of the whisk through the foam. Step 7: Pour Matcha into drinking cup ... or if using a “chawan”, drink straight from the bowl, traditional style! Step 8: Clean whisk and store Matcha Clean your whisk by whisking it in pure hot water (never with soap!). Seal the airtight Matcha can and place it in the fridge. Step 9: Sit back and ENJOY! www.chikitea.com www.Facebook.com/ChikiTeaTime
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Your guide to whisking Matcha!
- 3. 1 Heat bowl Heat the whisking bowl using boiling water from a kettle or your espresso machine.
- 4. 2 Heat whisk Use the hot water in your bowl to soften the tines of the whisk. Gently turn the whisk over to soak every tine.
- 5. 3Dry bowl Dry your bowl thoroughly to avoid Matcha clumping at the bottom.
- 6. 4 Sift Matcha into bowl Sift 2-3g of Matcha into bowl, depending on taste preference. One heaping scoop is about one gram.
- 7. 5Pour water gently onto Matcha Use about 100ml water for 2-3g of Matcha. Water should be about 75ºC. Avoid splashing as you pour.
- 8. 6Get whisking! Place the whisk into the Matcha and slowly move backwards and forwards. Speed up your motion. Avoid hitting the sides of the bowl too hard although inevitably you will touch the sides.
- 9. Completely avoid hitting the bottom of the bowl. Keep whisking until a light green foam appears. Gently pull up the whisk and smooth out any large bubbles on the surface by running the tip of the whisk through the foam. 6continued
- 10. 7 Pour Matcha into a drinking cup ... or if using a “chawan”, drink straight from the bowl, traditional style!
- 11. 8Clean whisk and store Matcha Clean your whisk by whisking it in pure hot water (never with soap!). Seal the airtight Matcha can and place it in the fridge.