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Bright Matcha Perfect Guide to Preparing Matcha .pdf


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How To Prepare Matcha:

Brew Matcha The Traditional
Way or The Simplified Way

Brought to you by: https://brightmatcha.com

Introduction
Matcha tea was first developed and used in China as
early as the 9th century. Matcha slowly became less
popular thereafter, until Japanese Buddhist monks
rediscovered it in the 12th century.
The Buddhist monks found that it provided a longer
and more intense energy boost, which was incredibly
valuable to them during their long hours of
meditation.
Over the centuries, matcha developed into an art
form in Japan. Today, one tea ceremony can last up
to 6 hours. It is considered a spiritual experience that
embodies the harmony of respect, purity, and
tranquility.
Traditional houses in Japan have separate tearooms
with floors lined with bamboo mats to signify their
close ties with nature. There is usually a small door or
entryway into the tearoom to mark the passage into a
serene experience.
In this guide, we’re going to explain the traditional
method of preparing tea, as well as the modern
method, which can be done much more quickly.

Styles of brewing matcha: Koi-cha and Usu-cha
“Koi-cha” means thick tea, named so because it’s
prepared using a thicker paste of matcha and water.
It’s served in the beginning of a tea ceremony, but
with a twist.
Quite interesting to us in the West, all guests drink
out of the same bowl during a koi-cha ceremony.
This symbolizes a unity among friends and family
participating in the tea ceremony.
For everyday purposes, we use “usu-cha”, which
means “light tea”. The paste prepared at the
beginning is less thick, and the flavor is not as strong,
though still very delicious. Below, we’ll describe how
to prepare usu-cha

Step 1: Preheat the matcha bowl
It’s best to use a wide and deep bowl with a flat base
when preparing matcha. It’s important not just for the
looks, but it makes it much easier to prepare matcha
tea.
Bring water to a boil, and pour at least enough to
cover the base of the bowl. Swish the water around
to heat the walls of the bowl, and then pour the water
into a sink or any container.

Heating the bowl is important to keep the
temperature constant when brewing matcha tea. If
the bowl is still cold or at room temperature when the
hot water is poured in with the matcha, the hot water
will quickly cool down as it heats up the bowl. You’ll
be brewing your matcha in colder water, and won’t
be able to get the most health benefits from it.

Step 2: Dry the matcha bowl with a linen cloth
Traditionally, the bowl is dried with a linen cloth after
heating it with hot water. This makes the bowl more
beautiful with less water droplets around the inside of
the bowl.
Run the linen cloth along the sides of the wall until
the bowl is dry. Since purity and elegance is
important in the traditional tea ceremony, this step is
never overlooked.
When the bowl is heated and dry, the next step can
begin.
Step 3: Scoop the matcha into a sifter over a bowl
Although quality matcha is run through sifters and
filters before being packaged into tins and shipped
off, clumps of powder still form over time. This step is
important to break up any clumps of matcha powder.

Set your matcha sifter over your bowl. Take one
rounded scoop of matcha powder with your bamboo
scooper and gently place it in the sifter. Be sure the
sifter is food grade and deep enough that the powder
won’t fly out on this next step.
Gently shake the sifter over the bowl so that fine
matcha powder sprinkles out the bottom side of the
sifter and into the bowl.
Continue to gently shake the sifter back and forth
over the bowl until there are only visible clumps left
on the mesh screen.
You can then use your bamboo scooper to lightly
graze the clumps against the screen. This will break
the clumps into powder and you’ll be left with a fine
matcha powder inside your bowl.
Sifting matcha is important to get a nice even mixture
and an smooth finish when you’re done with the
brew.
Step 4: Pour a small amount of water and form a
paste
Add a small amount of hot water, measured at about
175 degrees F, into the bowl with the sifted matcha

powder. It’s best to be precise with this temperature
measurement, so we recommend a temperature rod
that can give you specific readings of your water
temperature.
With the small amount of water and matcha in the
bowl, use a bamboo whisk and slowly whisk the
mixture into a solid green paste. The paste is formed
so that the powder does not reform clumps once all
the hot water is added
Once an even paste is formed, you can go ahead and
pour hot water into the bowl in the next step.
Step 5: Pour hot water into the bowl and whisk it
Measure the temperature of the water to make sure
it’s still at 175 degrees, then pour about half a cup
into the matcha bowl and immediately begin whisking
using the bamboo whisk using the following
guidelines.
Holding the bowl in place with one hand, whisk
quickly but carefully in a “W” motion from left to right
with your other hand. Avoid whisking in the
conventional circular motion.
Be sure to rub the whisk against the walls of the bowl
to get any of the match paste still there. It’s best not

to rub the whisk against the bottom of the bowl,
since it will age your whisk faster.
A high quality matcha will produce a bright green
froth of bubbles on the surface of the tea. Once this
layer of bubbles forms, slowly whisk along the
surface of the bubbly/frothy layer to remove any big
bubbles.
It’s considered rude to serve guests matcha with big
bubbles. Smaller, more even bubbles are also more
pleasing to look at and it creates a more enjoyable
experience.
Step 6: Enjoy your matcha in 3 sips
Traditionally, matcha is enjoy in only 3 sips, which is
why only half a cup is used to prepare it. The first two
sips are rather fast, while the last sip is “aerated”.
This essentially means that you inhale through your
mouth just as you’re taking a sip, making a
noticeable “slurping” sound as you take your final
sip. It allows you to get the full flavor of the tea and
enjoy it in its entirety.

Making Matcha Everyday At Home
The above 6 steps aren’t exactly time-friendly, and
you can adapt them to meet your needs. Examples
would be skipping out on drying the bowl with a linen
cloth, not running the matcha through the sifter, or
just adding all the hot water into the powder instead
of forming a paste first.
Below is a more convenient ways to prepare matcha
green tea at home that can save you lots of time
while still allowing you to enjoy matcha.
Bring water to a bowl, and pour it into your favorite
cup. The transfer of heat from the water to the cup
will bring down the temperature, but you can also
add a bit more water to bring the temperature down a
bit further. You don’t have to be too precise, but it
only takes 5 seconds to measure with a temperature
rod.
Add one rounded scoop of matcha to the glass and
begin stirring the matcha. Try to break up clumps
with the back end of your spoon, but don’t worry too
much. It’s more important to drink matcha tea rather
than worry about if it’s made the right way. Delight in
your easily made matcha green tea, and enjoy sip by
sip.

Don’t have all the necessary equipment for making
matcha? Grab them below:

Handcrafted Bamboo Matcha Whisk
Aquatic Blue Matcha Bowl
Hazel Brown Matcha Bowl
Food-Grade Wooden Matcha Sifter
Golden Bamboo Matcha Scooper
Instant Temperature Reader
Learn more at:
https://www.brightmatcha.com


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