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From Kit Kat’s to Starbucks, Matcha is popping up everywhere these days. This week, we present the traditional method for making this amazingly creamy, full bodied tea. FULL RECIPE BELOW.
Director: Eric Slatkin
Food Styling: Kari Lauritzen – http://theyellowbungalowla.com/
Title Graphics: Lydia Baillergeau – http://www.byairjo.com/
Special Thanks:
MUSIC:
“Haru no Umi”
From the album The Ultimate Sound Souvenir from Kyoto
Respect Record Japan, released in Europe by Fremeaux & Associates
Courtesy of Far Side Music:
http://www.farsidemusic.com/
Thirsty For Spotify Playlist –
MATCHA RECIPE:
For 1 Serving
Tools:
-Chawan
Whisk (Chasen)
-Bamboo Chashaku Matcha Spoon
-Tray (Not necessary but matcha is messy, so it’s good to invest in one)
Process:
-First warm the chawan with hot water and pour it out. Dry the chawan completely.
-With the chashaku, add around 1 TSP of matcha into a sieve, which has been placed over the chawan.
-Using the bottom of the chashaku, sift through to aerate the powder and get rid of any clumps.
-Heat your water, it should be around 180 degrees – not boiling
-Pour in 2-3 oz
-Take thumb and forefinger of non-dominant hand, and place on edges of chawan for stability
-Now with your whisk, begin by scraping down the sides.
-Then whisk in a back and forth motion – this will create the froth. A zig zag motion is ideal, and it should be fairly vigorous. Try to avoid scraping the bottom of the bowl.
-Your matcha is ready when a layer of tiny bubbles has covered the surface.
-Enjoy straight from the Chawan or in a glass.