Matcha 101-what it is and how to use it
I love starting my day with a steaming cup of matcha green tea. Read on to learn how to make this energizing, antioxidant-packed drink at home!
A few years ago, matcha started
popping up everywhere – in lattes, ice
cream, smoothies, icing, and more.
While I’ll never say no to a matcha
doughnut, today I want to focus on the
simplest way to enjoy it: by whisking it
into hot water to create a frothy,
nourishing tea. I’ve loved drinking
matcha this way since Jack and I took
our first trip to Japan years ago, and I
still make myself a cup almost every
morning. To me, it’s the perfect way to
start the day. It’s energizing and
calming both at once, and above all
else, it’s delicious.
What is Matcha?
If you’re not familiar with matcha, it’s a
Japanese green tea powder made from
finely powdered dried tea leaves. It has
a slightly bitter, vegetal taste and a
vibrant green color that results from
the leaves’ high chlorophyll levels. It’s
Regular green tea is already touted as an antioxidant powerhouse, but matcha has even more benefits. Here’s why: when you make other forms of green tea, you steep the leaves in hot water and then discard them. When you make matcha, you whisk the powder into hot water or milk. As a result, you actually consume the entire tea leaf when you drink it! The antioxidants it contains may lower blood pressure, reduce your risk of heart disease, and even boost your metabolism.
So what about caffeine? Well, matcha does contain more caffeine than regular green tea, but it doesn’t give you a buzzy rush like coffee. It leaves me feeling energized and focused, but still calm.
Buying matcha for the first time can be confusing – there are so many brands, and they vary widely in quality. The most significant distinction is between ceremonial and culinary grade matcha. The ceremonial kind will be pricier – it’s made from the youngest tea leaves and has a mellow flavor.
...
I recently tested out all of the top matcha powders. I tried them as tea with water, in lattes, and in baking recipes. I found that my favorite for drinking matcha is Ipodo Tea Ummon. I’ve used it for years, and I love its rich, earthy flavor with only a bit of bitterness. It mixes well too!
You might want a matcha whisk. If you make matcha often, I recommend investing in a bamboo whisk called a chasen (pictured here). Its special design breaks up clumps and creates a frothy layer of foam on top of the tea. If you don’t have one, use a regular whisk or an electric milk frother instead. Whisking or stirring with a fork or spoon will not work here.
Sweeten to taste. Matcha’s grassy, umami flavor can be an acquired taste. If you’re new to making it, don’t hesitate to add a few drops of maple syrup or honey. You also might want to sweeten your tea if your matcha powder is particularly bitter.
You’ll find my full matcha green tea recipe and measurements below, but because there are a few tricks to making matcha, I wanted to break it down step by step. Here’s what you need to do:
...
First, sift it into a small bowl or mug. Matcha clumps very easily, so I always recommend sifting it before you add any water. Otherwise, it will be difficult to get the tea to disperse evenly in the liquid, and your drink will be lumpy.
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Regular green tea is already touted as an antioxidant powerhouse, but matcha has even more benefits. Here’s why: when you make other forms of green tea, you steep the leaves in hot water and then discard them. When you make matcha, you whisk the powder into hot water or milk. As a result, you actually consume the entire tea leaf when you drink it! The antioxidants it contains may lower blood pressure, reduce your risk of heart disease, and even boost your metabolism.
So what about caffeine? Well, matcha does contain more caffeine than regular green tea, but it doesn’t give you a buzzy rush like coffee. It leaves me feeling energized and focused, but still calm.
Matcha powder in a sifter
What Is the Best Matcha Powder?
Buying matcha for the first time can be confusing – there are so many brands, and they vary widely in quality. The most significant distinction is between ceremonial and culinary grade matcha. The ceremonial kind will be pricier – it’s made from the youngest tea leaves and has a mellow flavor.
I recently tested out all of the top matcha powders. I tried them as tea with water, in lattes, and in baking recipes. I found that my favorite for drinking matcha is Ippodo Tea Ummon. I’ve used it for years, and I love its rich, earthy flavor with only a bit of bitterness. It mixes well too!
Get the Ippodo Tea Ummon on Amazon for $30.99, or check out some of the other matcha powders I tested to find the best one for you!
Helpful Tips
It doesn’t last forever. Matcha doesn’t have a particularly long shelf life. Once you open it, use it within 2 months for the best color and flavor. I recommend buying it in small quantities and storing it in the fridge to preserve freshness.
You might want a matcha whisk. If you make matcha often, I recommend investing in a bamboo whisk called a chasen (pictured here). Its special design breaks up clumps and creates a frothy layer of foam on top of the tea. If you don’t have one, use a regular whisk or an electric milk frother instead. Whisking or stirring with a fork or spoon will not work here.
Sweeten to taste. Matcha’s grassy, umami flavor can be an acquired taste. If you’re new to making it, don’t hesitate to add a few drops of maple syrup or honey. You also might want to sweeten your tea if your matcha powder is particularly bitter.
Pouring hot water over matcha green tea
How to Make Matcha Green Tea
You’ll find my full matcha green tea recipe and measurements below, but because there are a few tricks to making matcha, I wanted to break it down step by step. Here’s what you need to do:
First, sift it into a small bowl or mug. Matcha clumps very easily, so I always recommend sifting it before you add any water. Otherwise, it will be difficult to get the tea to disperse evenly in the liquid, and your drink will be lumpy.
Whisking matcha tea
Then, pour in a small amount of hot water, and whisk. But wait! This isn’t the circular whisking required for making baking recipes or scrambled eggs. Instead, whisk vigorously from side to side – either directly back and forth or in a zigzag pattern – to evenly disperse the powder in the water and create a foamy layer on top. If you whisk in a circular motion, your tea won’t foam.
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