I want to begin with a tid bit about the tools from prt. 1 of this series.
Tools- Matcha is prepared with a few types of tools, that once mastered can create an incredibly smooth, frothy, and vegetal sensation. Can you say umami!
· Whisk (chasen) – made from bamboo with 80 fine bristles to whisk or whip the tea foam.
· Bowl (chawan) - large enough to whisk the fine powdered tea.
· Spoon (chashaku)– made with bamboo. One large heaping scoop, or half a teaspoon will make one cup of matcha. The shape of the spoon is ideal for pushing the powder through a sieve.
· Sieve – it's necessary to sieve matcha because it will clump up. Think of working with flour. You want a light and fluffy texture so the bread will rise. The same goes for matcha. Light and frothy with a hint of creaminess.
At first, Matcha may appear to be a complex series of steps, but once you get used to it, it’s really quite simple. Think of opening a cook book for the first time and being overwhelmed by the entire process it takes to prepare your favorite dish. Once you get used to it, it becomes second nature.
Step 1. Heat your water to 80C/176F. You can do this by either paying attention to the water initially, or boiling the water and adding ice cubes and a thermometer, until you get the temperature down to where you need it. TIDBIT: Do not microwave your water. It completely scrambles the molecules and changes the way water, and therefore the tea, will taste.
Step 2. Measure out 1/2 a teaspoon of Matcha. Place in the Sieve and use your Matcha spoon to work it through the mesh. Remember you do not want any clumps in your Matcha. Think of a light and creamy liquor. Your powder will be going into your Matcha bowl as you sieve.
Step 3. Add 3 oz. of water to the bowl. TIDBIT: If this is an everyday ritual then you can stick to the 3 oz. If this was a ceremony, not only would it take an hour to prepare, but you would only be using 1.5 oz. of water. The Ceremonial Matcha preparation is supposed to teach patience and self-reflection.
Step 4. Take your Matcha whisk, and whisk vigorously for 23 seconds, in a back and forth motion. You should begin to see a frothy green liquor by the time that you’re halfway through.
Step 5. Enjoy!
Now as far as adding a sweetener, whatever you’re into is fine. That is a personal preference. As far as adding milk, now that is a completely different situation. In America, I see individuals walking around with their Matcha Latte’s feeling hip. Little do they know that all that they’re receiving is the flavor of the drink, and the caffeine. Their body is not absorbing the medicinal benefits of the tea.
There have been quite a few studies out over the last few years, that state cow’s milk blocks all antioxidant absorption. It has something to do with the calcium and protein combination. I am not a scientist, but that has been a common point from what I have read, and I am passing it along.
So as a substitute, you can always use: almond, soy, hemp, and coconut milk. I would try to stay away from soy, unless it has been fermented. It tends to take your body quite a long time to break down unfermented soy. Unfermented soy also reeks havoc on your testosterone levels, if you are a man. With women it can raise estrogen to unhealthy levels allowing free radicals to take free reign. Soy is fine, but as with everything else, in moderation.
Well I hope you enjoyed my tribute to Matcha, and you will be hearing from me again in the near future concerning other teas.
-Ryan
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