Matcha Rules - Do's and Don'ts of Matcha
We are often asked – what do we do with Matcha? How do we use it? Here are simple directions:
First, you need a bowl (chawan), whisk (chasen) and small spoon, usually a bamboo scoop (chashaku).
Place a small amount, about 2 – 4 gms of Matcha into the bowl. If the Matcha is clumpy, add it through a fine sieve (strainer or colander). Add about 2 ounces of hot, (not boiling) water and whisk it to remove all the clumps and achieve a uniform consistency. Make sure no tea remains along the side of the bowl. The result is a frothy liquid which is then enjoyed right out of the bowl.
If you do not possess a Matcha bowl or appropriate accoutrements, you can still enjoy Matcha. Just place your Matcha in a cup or mug, add a small amount of water and make it into a paste using a spoon. Add more water, keep stirring until the Matcha is completely dissolved. Typical measurements would be 1 teaspoon of Matcha to about 6 ounces of water.
Store it in an airtight container in a cool, dark place. Matcha can be refrigerated. Drink it up as it’s not one of those items that gets better with time. Use it when it is vibrant and green. Expose it minimally to light, air and heat as these will degrade the quality of Matcha. Unopened, Matcha has a one-year shelf life. Once opened, optimally use within 6 – 12 weeks.
Matcha is a simple, pure ingredient. Beware of Matcha drinks whose first ingredient is sugar! Read the label.