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PREPARING MATCHA: Everything You Need to Know!

So you’ve got matcha powder and are ready to use it! Now what? How exactly do you use this verdant green delight?


Pro tip: Think of matcha like cocoa powder. It won’t instantly dissolve in water, and in fact it might clump. That’s why it’s best to sift it (just as you would sift cocoa), whether baking or making tea. And just like cocoa, its natural flavor can range from very sweet to very bitter, which also makes it extremely versatile for a great number of drinks, desserts, and culinary dishes. There are quite literally thousands of recipes that matcha can be incorporated into, not just as a flavor agent, but also as an antioxidant boost.

Matcha is extremely fine, ground-up green tea leaves. It’s an organic plant product, meaning it won’t dissolve like instant tea, which is a chemically-altered product made to instantly break up in water. Instead, matcha has a type of static electricity stickiness to it, which is why it’s best to use a sifter or a small mesh strainer to prevent it from sticking to itself. This is also why blending it into smoothies and lattes is extremely popular, as blenders and frothers break up any natural clumps.

Here are some tips for best results:

LATTES

Using a small hand sifter, sift 1 teaspoon of matcha directly into a mug of your choice. Add about a tablespoon of hot water or milk and stir vigorously. (Insider tip: stir with a fork instead of a spoon to break up clumps!) Add 8 ounces of hot milk and stir to a frothy consistency. 

If using a hand blender or milk frother, add the matcha as you are actively blending the milk. This will prevent clumping. For an extra touch of elegance, use a sifter to add a decorative dusting of matcha to the top of your latte.

Which matcha is best for lattes? Our organic Premium Matcha is the best variety, as it has a naturally-mild sweetness to complement a rich, frothy latte.

SMOOTHIES

It is best to add matcha while the blender is already spinning, in order to avoid clumping and achieve the best mixing. If your blender lid has a removable plug/opening for adding powders, open it while the liquid ingredients of your smoothie are blending, and drop in 1 teaspoon of matcha per 8 ounces of liquid. For blender lids without plugs/openings at the top, take off the entire lid to add matcha, but be careful that your carafe is not overflowing, as this may cause your smoothie to splash out when the lid is removed.

Safety precaution: NEVER reach into a carafe while the blender is spinning, even with a utensil, as the blades are extremely sharp and dangerous. Add matcha ONLY from the top opening, and never place your hand inside.

Which matcha is best for smoothies? Our organic Everyday Matcha is best, as this culinary-grade tea is highly versatile in smoothies, yogurts, and milkshakes. Adding fruits, milk, and natural sweeteners like honey help balance out the earthy flavor of our Everyday matcha.

TEA (Hot or Cold)

Using a small hand sifter, sift 1 teaspoon of matcha directly into a mug or glass of your choice. Add about 1 tablespoon of water and stir vigorously. (Insider tip: stir with a fork instead of a spoon to break up clumps!) Add another 8 ounces of hot or cold water and stir for a few seconds until thoroughly blended. Enjoy!

Which matcha is best for plain tea? If drinking matcha on its own, our organic Ceremonial grade variety is the only one we recommend, as others may be bitter or astringent. Ceremonial grade matcha is slightly sweet and grassy, and does not require additional sweeteners. This is a true tea lover’s choice. 

BAKING WITH MATCHA

Whether using matcha as a flavor agent, antioxidant boost, caffeine kick, or just to add natural color to your foods, sifting is key! For most baking recipes, use a hand sifter or fine-mesh sieve to sift matcha directly into your dry ingredients (flour, sugar, etc). Then add your wet ingredients (eggs, oil, milk, etc) and bake as usual. 

Remember, think of matcha like cocoa powder! It’s extremely versatile, and the key is sifting to ensure proper the matcha is thoroughly incorporated into your ingredients. After baking, use a sifter to dust a few puffs of matcha to the tops of your dishes, for a little extra touch of style.

Which matcha is best for baking? Our organic Everyday Matcha is best, as this culinary-grade tea is highly versatile and a fan favorite in many sweet or savory recipes. 

TRADITIONAL TEA PREPARATION

For a traditional Japanese cup of matcha, swap out your stirring spoon for a bamboo whisk (AKA chasen). This is the method used in the traditional Japanese tea ceremony, but it can be adapted for everyday use.

How to use a bamboo whisk: Sift 1 teaspoon of matcha into a shallow mug or a small bowl. Add about 1 tablespoon of hot water (not boiling), and stir the whisk in a circular motion just to break up any early clumps. Add in the remainder of your hot water, and briskly stir the whisk in a “W” shape back & forth until the tea starts to froth. Begin the process with the whisk touching the bottom of your mug, and eventually bring it up & out of the tea. The matcha should be fully dispersed and free of clumps using this method.

Which matcha is best for traditional tea preparation? Only our organic Ceremonial grade is technically appropriate for traditional tea preparation, but you can also use a bamboo whisk for matcha lattes, which can also be enjoyed with our organic Premium grade matcha.

Regardless of your recipe, sifting some matcha into it will add a nutrient boost, a touch of savory umami flavor, and beautiful green color to bring some exotic flair to your everyday life!

BONUS TIPS

  • Try the honey trick! If you’re still having trouble keeping your matcha from clumping, mix it into honey instead. Stir 1 teaspoon of matcha into 1 tablespoon of honey until it is thoroughly mixed (about 30 seconds), and pour your hot water or milk directly over it to make sweet tea or lattes. The honey helps disperse the matcha more evenly into your liquid.
  • Drink your matcha immediately to prevent it from settling into the bottom of your cup. The longer you wait, the more the matcha will fall.
  • Don’t burn your matcha! Unlike regular tea bags, matcha does not have to be steeped in boiling-hot water. Instead, heat water just enough to your liking (below the boiling point) so that your tea can be consumed immediately. 
  • The hot-mug trick: Prevent burnt tongues by drinking from small bowls instead. Traditional Japanese tea cups do not have handles, because as the reasoning goes, “If it’s too hot to hold, it’s too hot to drink.”
  • Finally, matcha oxidizes quickly, so be sure to store it in an airtight container away from heat and light. Keeping matcha in the refrigerator or a cool dark place will extend its shelf life.

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