Mastering the Art of Brewing Matcha Tea

5 common errors people make with matcha and how to solve them

matcha tea

As a material, Matcha is a fairly fussy material. Describe to light and the atmosphere is too long, it will oxidize and lose flavor. Use the wrong water temperature for Matcha tea, it might be unpleasant and bitter. Try to move it only using a spoon? You tend to end up with a clumping chaos. Here are 5 general matcha preparation errors and how to avoid it.

1. Use the wrong water temperature for Matcha
Most people get used to using boiling water to make tea. But this is exactly what you have to avoid for Matcha. Boiling water causes Matcha to be bitter. As you can imagine, this makes a less pleasant experience most of the time.

The best water temperature for matcha is usually specific to mix Matcha, but good rules are using water 176F (80C).

The best way to get water at the right temperature is to get a variable temperature water kettle. But if you don't have it, enough to boil water and let it cool at room temperature for 5 minutes. In Japan, there is a top bowl open with a spout and handle those functions as a water cooler. The upper top open allows boiling water quickly so that the water on these ships can be used to make matcha tea. You can add boiling water to a large bowl to achieve the same effect.

On the other hand, there is no lower limit for the water temperature when preparing Matcha. If you want to make Cold Brew Matcha, continue and mix powder Matcha in cold water. What if you make Matcha Latte? The same rules apply, the only difference is that you use water 176F (80C) if you try to make hot matcha latte and room temperature / cold water if you make an ice matcha latte.

2. Use too much or too little matcha
In Japan, Matcha is traditionally measured using curved bamboo devices (chashuku). 1 Chashuku is roughly equivalent to half a teaspoon. Standard dish is 2 chashuku that matches 1 teaspoon. For reasons of simplicity, we feel more comfortable to refer to measuring teaspoons. We use measuring tablespoons when preparing Matcha recipes because we prefer precision.

Matcha is made of all leaves. Because of that, a little matcha walked away. 1 teaspoon or 2 grams of matcha is actually a lot of matcha. If you mix this to less than 6 ounces of water, it will feel strong enough. So, how many powder matcha to use correctly? If you are a beginner Matcha, we suggest you drink Matcha in progressive steps when you grow to appreciate the taste. Stick to the recommended ratio in the recipe and you should not be wrong.

If you find Usucha Japan (thin tea) is still a little thick for you, you can provide our Matcha tea recipe version. This is the Mildder version of Matcha Tea designed to make Matcha more enjoyable for people who have never experienced Japanese Matcha tea. Compared to Usucha, it's much thinner and it feels very refreshing.

You can always start with Matcha based drinks that are thinner and runnier, or even add sugar and milk if you think it helps. Do these things first and get an understanding of the sense of complex at work. If you enjoy it, explore thicker matcha tea and experiment when you leave.

3. Use the wrong Matcha type
Most people are accustomed to classifying Matcha as a "ceremonial" or "culinary" value outside Japan. The idea is that the ceremonial value for drinking temporarily culinary value for the use of materials. For convenience, we also do this. However, these terms actually do not mean. In Japan, Grading Matcha is far more nuanced, and a mixture of individuals is evaluated based on various characteristics such as color, taste, and aroma. This because using Matcha as a taste or material in Japan is a relatively new phenomenon compared to its use as a tea drink at a tea ceremony.

4. Mix Matcha in the wrong way
Matcha is a suspension, it means it can't "dissolve" in water. It can only be mixed evenly. Matcha is a traditity.