Tea Culture

Some Simple Guidelines To Help Improve Your Matcha Brewing Experience.

Welcome to the world of matcha. You might be reading this being completely new to brewing matcha or are a seasoned veteran of the matcha tea scene, looking to refresh your memory. Well, we are glad to have you. This article isn’t necessarily targeted at those who want to brew matcha for lattes or use it for baked goods but is intended for those interested in the practice of brewing matcha to be drunk by itself.

Sipping on a bowl of matcha can help us to settle our minds and give us the space to contemplate our lives. Brewing and drinking matcha can be such a powerful tool to enhance our well-being. Resting, like death, is an aspect of life itself and the practice of brewing and drinking matcha can be a great way to rest one’s mind. It also can be an activity to do upon rising, beginning our day with something that is gently brightening. This post is meant to provide some simple guidelines for brewing matcha so that you can explore your matcha brewing journey. This is a walk in the forest, not a sprint to the finish, and each individual matcha provides us the opportunity to learn a little more about the aspects of nature that produce the tea plant and about the practice of making matcha itself. Brewing matcha does not necessarily have be a ceremony, but can be a centering, relaxing hobby for us all.

Essential things for preparing matcha in this way are…

  • High quality matcha
  • Clean water (we recommend filtered water or mountain spring water if it is available)
  • A bowl
  • A way to put the matcha into the bowl (i.e. a spoon or scoop), and
  • Something to mix the water and matcha together to create a brew (such as a whisk or frother).

Matcha is typically made with hot water as well so an electric kettle, kettle, or some other way to heat the water is ideal. Brewing with warm to hot water will allow the aromatics of the matcha to rise. Optional items would be a matcha sieve which will help prevent clumping and a towel for cleaning.

Some things you might like:

  • chawan (bowl designed for matcha)
  • chashaku (bamboo scoop)
  • chasen (bamboo whisk)

These are items that are beloved by people who brew matcha and, as you start to make more and more matcha, you start to see the utility and beauty of using the traditional utensils. The chasen in particular can be a game-changer, allowing one to make a frothy bowl of matcha without the use of any electrical tools at all. Some chawan are designed with high walls which can help to keep the matcha in the bowl as it is being frothed.

The Process

Let’s keep it simple.

We start with putting some matcha powder on to our sieve (if not using a sieve, putting some matcha powder directly into the bowl). You can put about a teaspoon of matcha to start. This equates to roughly two heaping chashaku scoops.

After sieving (or not), add your water. Cooler water will result in a sweeter brew, though you can brew your matcha at around 180F (~82C). The amount of water can vary, but for a teaspoon of matcha we recommend you brew with 2oz of water. Then begin to whisk the matcha and water.

For whisking, try draw a “W” or “M” shape across the bowl, as seen the video. This whisking pattern is not necessary but can help to create a matcha froth that covers the entirety of the bowl. Additionally, you can whisk closer to the surface of the matcha to remove any larger bubbles from your brew. This totally optional.

Done. The bowl of matcha is ready to drink.

Tell us how your matcha brewing went by DMing us on instagram or tiktok. Also, feel free to subscribe to our newsletter by visiting our website and entering your email at the designated box at the bottom of the page.