Have you ever wondered how the Japanese make delicious, premium Matcha?
It can seem a little intimidating to make your own traditional Matcha, but it is actually much simpler than you think.
Traditionally, Matcha is made in a wide and shallow chawan (tea bowl).
First, a bamboo scoop (chashaku) is used to scoop out the Matcha into the chawan. Then, hot water (normally a small amount) is ladled in.
A traditional bamboo whisk (chasen) is used to mix the matcha and hot water, often creating a layer of froth on the surface.
The wide shallow chawan must be big enough for the chasen to fit as the size and depth of the bowl with affect the texture and taste of the Matcha.
Watch the video below to learn how to make traditional Matcha in seconds.