How to Make Matcha Tea?
The most popular types of tea made from matcha include usucha, koicha, and matcha lattes, among others.
This is a thicker and stronger version of matcha tea that is often considered more formal and has a unique recipe. You should only use high-quality matcha powder for this preparation, or else the taste may be bitter.
- Place 2 teaspoons of matcha powder into a small bowl.
- Pour just under 2 ounces of hot water on the powder.
- Whisk the mixture rapidly, moving your hand not in a circulating motion, but in a jerky pattern, as though you are writing out the letter “W”.
- Serve this tea hot.
This is a thinner and weaker version of matcha tea, and also the more common way to prepare this around the world. You can use any quality of matcha powder for this preparation.
- Place 1 teaspoon of matcha powder in a small bowl.
- Add 2.5 ounces of hot water to the matcha powder.
- Whisk the mixture thoroughly, until a thick and lathery foam appears on top of the beverage.
- Be sure to drink this type of matcha quickly, before the powder begins to separate and settle.
This final type of matcha tea is more popular in the United States and Europe and is a matcha version of a latte.
- Warm 1 cup of almond milk in a small saucepan to a very low simmer.
- Add 1 teaspoon of matcha powder to a teacup or teapot.
- Gradually whisk the warmed milk into the powder, stirring continuously.
- Tipping the pot or cup can help create more of the lathery foam at the top of the beverage.
- Some people enjoy adding agave syrup or other natural sweeteners to these lattes.