Brewing a perfect cup of Matcha is easy. We compiled some of Tenzo’s trade secrets to make sure your first brew is a success.
Traditionally, Matcha is prepared in two different styles - koicha (literally translated to “thick tea”) and usucha (meaning “thin tea”). The concentration of Matcha to water is the defining point between these two styles of preparation. When preparing koicha, it is best to use a higher quality Matcha with a vibrant color, natural sweetness, and a strong umami taste. A lesser grade Matcha will work just fine for a thin cup of tea, but thick or thin, nothing will top a cup of Matcha Premium. At Tenzo Tea we believe it takes some taste-testing to determine your personal preference when it comes to the perfect cup.
Start with 1 teaspoon of Matcha to a round bottom bowl
Add 2 ounces of hot water
Whisk briskly with a M/W motion to create a smooth concentrate
Add another 2-6 oz of water to top off your Matcha Tea
The ideal temperature for the water is 175-180° F. Using boiling water (212°F) can burn the delicate green tea leaves and may leave you with a bitter taste.
Boil water → Transfer from heating container → Let it sit for 1 minute
Pull your water off the heat right before it begins to boil
A bamboo whisk is an essential tool for breaking up the small clumps of green tea and creating a smooth and consistent cup. A bowl or cup with a large surface area will work best once you get to the whisking.