HOW to BREW MATCHA

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Matcha Tea in Usu-cha style (Thin Tea)


1. Soak Chasen into warm water for a few minutes.

Soaking a chasen in warm or hot water softens the tines, making them more flexible, which in turn lets them whisk tea better and makes them less likely to break.




2. Sift the Matcha.

Sift 2 scoops (2g) of Matcha into your bowl.


3. Add hot water 

 
Add approximately 70mls (2.4oz) of hot water (80°C / 176°F)



4. Whisk the Chasen

Whisk the Chasen back and forth in a  "W" motion until it's frothy.
Tip for achieving creaminess:
Vigorously whisk the matcha to infuse it with air, creating large bubbles. Then, gently whisk the surface of the matcha to disperse the large bubbles. This will result in a nice and creamy matcha.
    Tip for whisking:
    Use a quick snap of the wrist. This allows for swift movement without tiring.



      4. Enjoy your thin tea！

       

       

      Koi-cha (Thick Tea)

      Koicha, or "thick tea," is a concentrated form of matcha prepared by doubling the amount of matcha powder to water compared to the more common Usucha. Through this distinctive approach, you can directly experience a dense, syrupy texture and a robust umami flavor, bringing out the richness in every sip. Not recommended for beginners, as appreciating Koicha requires a nuanced understanding of matcha's flavors and textures. The choice of matcha grade is paramount, and in this regard, MATCHA DAYS proudly presents "EMERALD" and "STREAM" blends, crafted to deliver a direct and profound matcha experience ideal for traditional tea ceremonies or savoring Koicha.

      1. Sift 3-4 scoops  (4g) of Matcha into your bowl
      2. Add around 30-40mls (1-1.35oz) of hot water (80°C / 176°F)
      3. Knead your matcha with your Chasen until perfectly smooth.
      4. Enjoy your Koicha.

      Note: During the preparation of Koicha, avoid rapid back-and-forth whisking; instead, focus on a slow and deliberate kneading process.

       

      Matcha Latte

       

      1. Sift 3-4 scoops (3-4g) of matcha into a bowl with a spout, known as a katakuchi bowl.
      2. Add 20ml of hot water (80°C / 176°F) and whisk with a bamboo whisk (chasen) until smooth. Adjust sweetness to your preference.
      3. Steam your desired amount of milk (120-150ml) and pour it into the matcha paste.
      4. Enjoy your matcha latte!

      Feel free to experiment with the intensity and sweetness to develop your perfect latte.

        Indulge in Authentic Uji Kyoto Matcha