How to making matcha?
Matcha is a special type of shade-grown green tea that is ground into a very fine powder. Rather than steeping tea leaves in hot water to extract the flavor, matcha powder is whisked into the water, so you're actually consuming the tea. The serving is generally just 2 to 4 ounces and contains a concentrated amount of caffeine. It's also more flavorful, deliciously rich with a vegetal, umami taste, and a luscious foam on top.
The technique for making matcha is used in a Japanese tea ceremony which is designed to be a meditative process. It uses specific tools, including a small bowl and bamboo whisk (chasen) and scoop (chashaku), often sold in matcha sets. While not entirely necessary, it is enjoyable to slow down and follow the traditional method, which includes warming and wiping the bowl dry.
For the best cup of tea, choose ceremonial grade matcha powder. It is the highest quality and does not require any sweetener or flavor additives to create a great drink. Culinary grade matcha will work. It's less expensive, not as vibrantly colored, and good for lattes and other drinks, as well as cooking. With either grade, you can use the whipped matcha method to create a hot or cold matcha latte by switching to milk.
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