Japansese matcha, Seihou Preparation
For koicha (“thick” matcha)
When preparing matcha, the following equipment is used, of which the whisk is the most important.
chasen – a bamboo whisk
chasaku – a spoon made of bamboo
chawan – a matcha bowl
small sieve – (for making the matcha power as fine as possible)
1.The bowl is preheated with a little warm water, after which it is wiped.
- Scoop (6g), 3-4 spoons of matcha using a bamboo spoon (chasaku) in the matcha bowl.
- Add 80ml of 80ºC water in the bowl, then whip for 30 seconds. The tea does not become foamy as in a “thin” tea but remain thick (like drinking yogurt).
Finally, slowly move the whisk back and forth to close the small air holes in the foam.
Serving suggestion. A small sweet cake or a little dried fruit goes very well with matcha. In Japan you will find an impressive range of sweets for matcha. These are often made from sweetened bean paste or sweetened rice.