PREPARATION:  

For the best result, sift matcha powder through a mesh strainer to break up any clumps prior to serving. sifting matcha prevents powder from forming little clumps.

You need one tea spoon (2gms) of matcha powder for 60ml to 100ml of hot water. Simply whisk the mixture with a chasen (a bamboo whisk) to frothy.

You don’t need to be a Japanese tea master to make a frothy bowl of matcha tea. It becomes easier after a few tries.

STORING OF MATCHA POWDER:

Matcha is delicate.  It is sensitive toward changes in temperature. Humidity and direct sunshine also affect flavor of matcha.

Consume as quickly as possible once it is open. Place matcha powder in a tightly sealed container and store it in a refrigerator or cool place. Take out and leave Matcha to room temperature; do not open package when Matcha is cold.

Keep it away from the food if possible as the powder easily absorbs the smell of other food.

You can also use matcha for baking or cooking.

1) Pour hot water into a bowl and dip a bamboo whisk. This will warm the bowl and soften the whisk

2) Throw out the hot water and place 2g of mathca powder into the bowl. (best if sifted through). Add hot water at a temperature of 90°C

RECEIPE: Matcha Latte

1)  Add 200ml of steamed milk to 2g matcha powder

2)  Use a whisk or a blender for a thicker froth

3) Break little clumps of powder with a whisk then whip the mixture until frothy

4) When you made a good froth, remove the whisk slowly from the bowl