Making Matcha
Using a Chashaku bamboo scoop, put two heaped scoops (about 1 tsp) into a Matcha bowl – or for an extra smooth result sift the Matcha first using a fine mesh strainer. Then pour approximately 80ml of 60°C to 80°C hot water into the bowl; try to avoid pouring water directly over the Matcha to prevent clumping.
Next take a Chasen Matcha whisk and place it in the bowl at an angle of about 90° to the base. Now gently but quickly move the whisk back and forth in a tight zigzag motion, without pressing it into the base or sides as much as possible, to achieve the classic Matcha foam. Make sure to avoid circular movements, and the faster the whisking is performed the fluffier the foam. Practice makes perfect – enjoy!
Storage
Our 40g tin of Matcha is packed in a protective foil bag inside an airtight screw lid tin lined with BPA-free plastic, while our 100g bag is a high-quality, airtight, resealable standing zipper pouch made of 9 protective layers. After opening it is recommended to refrigerate the Matcha in its original packaging to protect it from moisture, odour, light and oxidation. Always allow Matcha to reach room temperature before opening the packet to prevent condensation forming. For frequent drinkers in cooler, drier climates, a week’s worth of Matcha may be stored in an opaque, airtight container – such as our Matcha caddies – and kept at room temperature for about a week.