Today, I will introduce how to make Matcha Green Tea in a proper way.
The tea set is normally in a box made of Paulownia wood.
What you need:
- Sifter
- Chawan – Matcha bowl
- Chasen – Matcha bamboo whisk
- Chashaku – Matcha hooked bamboo scoop
- Hisyaku – Bamboo scoop to pour hot water
1. Sift Matcha powder in a sifter
2. Prepare water – Boil soft water or mineral water.
The bamboo scoop which is in the box is to use to take hot water from a pot to Chawan. It is called Hishyaku.
Temperature of water for summer: 70 – 80 degrees (move the water to another bowl to cool down the hot water and repeat twice)
Temperature of water for winter: 75 – 85 degrees (move the water to another bowl to cool down the hot water)
3. Pour hot water in Chawan (the bowl) in order to warm Chawan and discard the water in the pot and wipe the Chawan.
4. Add two scoops of Matcha powder with Chashaku (hooked bamboo scoop) in the Chawan. – Around 1.5g
5. Whisking – Pour 70 ml hot water in the Chawan and start whisking with Chasen (bamboo whisk) like drawing a ‘m’. First slowly to take off the powder from the bottom of Chawan then fast whisk back to front without touching the bottom to create bubbles. Then move the Chasen up so that the tip of Chasen can touch the bubbles and stir slowly to make the bubbles smaller. Finally take off the Chasen from the tea in the middle of Chawan so that the bubbles stay in the middle of Chawan.
How complicated is it?!
I never practiced tea ceremony but my mother used to go to learn at a licensed teacher. She bought this tea set more than 40 years ago and when I was a teenager out of curiosity I asked her to make a tea ceremony with these utensils. Since then she hasn’t used it for many years. How pity!
Have a look at our collection of Matcha bowls and other utensils from here!
