How to whisk the perfect matcha
Preparing matcha is easy to learn, but hard to master. With a bit of practice, and following our tips, you'll be well on your way to getting better results.
Although all grades of matcha are suitable for drinking, the ceremonial grade is preferred for its strong green colour, fine flavour and lack of bitterness. You'll want to keep your matcha powder in its original packaging and away from heat, humidity and aromas, as it will rapidly spoil and affect the taste.
Always preheat your vessel
Before you start, pre-heat your drinking vessel and whisk with hot, not boiling water. This will soften the bristles to make the foaming action easier, and will keep your matcha warmer for longer.
Lumps are your worst enemy
Invest in a high quality tea strainer, or a small fine mesh sieve to aerate the powder and prevent clumping. Bits of undissolved powder can make drinking unpleasant and prevent a foam from forming.
Keep a gentle touch
The most common mistake we see is tightly gripping the chasen and whisking too hard at the same time. Try to keep your arm straight and relaxed, extended out in front of you as though you were about to put a delicate object on a shelf. Then, whisk with the action of your wrist, not the muscles in your arm.
Always follow a pattern.
Rather than whisking vigorously back and forth, like creating a meringue, pretend that you are tracing the letter 'M' in your matcha. This helps to create finer bubbles in the foam and ensures the powder is thoroughly dissolved.
How much foam?
The amount of foam in a matcha is subjective; some like plenty of 'head', and others prefer more liquid. A foamier head is not a sign of better quality. In fact, to get the most balanced taste, we recommend you don't over-foam your matcha.
Line up your tools
The chasen, or bamboo whisk, is a must-have to make matcha. But if you don't have a chawan or chashaku, don't despair. You can substitute these for a standard metric teaspoon, and a small ceramic vessel, such as a noodle or cereal bowl.