Description
Japanese matcha, Yamenotsuyu preparation:
When preparing Japanese matcha, Yamenotsuyu, the following equipment is used, of which the whisk is the most important.
- Tea bowl ( Chawan ).
- Bamboo whisk ( Chases ).
- Bamboo teaspoon ( Chasaku).
- Tesi or sieve.
When you get really excited about enjoying matcha, you also discover the joy of the preparation itself and the fine craftsmanship that goes into it.
- Preheat the bowl with a little warm water and wipe it dry.
- Take two measures of small top with the spoon and strain the tea into the matcha bowl.
- Add 1 - 1 dl. 80 degree water to the bowl and whisk vigorously for about a minute. It is important to hold on to the bowl firmly so that you know it will remain standing, then whisk vigorously in a zig-zag or M-shape.
- Finally, you can slowly move the whisk back and forth to close the small air holes in the foam.
Serve a small sweet cake or some dried fruit with the tea. In Japan, you'll find an impressive range of matcha sweets. These are often made from sweetened bean paste or sweetened rice, in an artistic execution.