Traditional Japanese Matcha Tea Ceremony

How to make a cup of Matcha tea

Traditionally Matcha is drunk whisked in hot water as a smooth green tea. Take ¼ teaspoon (1g) of Matcha powder and add hot water from a kettle which has not quite boiled to maximise the health benefits. Thoroughly whisk using a traditional wooden whisk or a hand held electric milk frother to avoid lumps of powder in the bottom of your cup.

Traditional Tea Ceremony

The traditional Japanese tea ceremony dates back 900 years to feudal times. It can take up to 3 hours and is steeped in history, is full of theatre and is incredibly calming. If you would like to make Matcha emulating the essence and spirit of the traditional tea ceremony you can do so in less than 3 minutes but you will need a bowl, a bamboo tea scoop and a bamboo matcha whisk.

1. Preheat the bowl thoroughly with hot water, then empty it and dry carefully with a cloth. Use the bamboo tea scoop to measure 1½ heaped scoops of Matcha powder and place them in the bowl.
2. Pour approximately 50-60ml of hot water into the bowl. Make sure the temperature of the water is approximately 70-80°C, not boiling.
3. Take the bamboo whisk in one hand and hold the rim of the Matcha bowl with the other. Whisk the Matcha briskly in a ‘W’ motion using your wrist (not your arm).
4. When a thick froth with many tiny bubbles has developed on the surface, slowly lift the bamboo whisk from the centre of the bowl.
5. Add more water according to your taste and savour the deliciously smooth flavour of Matcha.