We suggest adding a sifter
because without it, no matter how much you whisk,
your matcha will be clumpy. The bamboo whisk
), invented centuries ago,
is uniquely suited for creating a frothy beverage and the delicate fronds will not harm your tea bowl. The bamboo tea scoop
) is perfect
for measuring out matcha powder and scooping tea out of a round tin. And for the same reason, we drink wine in stemware, the matcha bowl
) is the best vessel for observing and celebrating the taste, aroma and color of your matcha tea.
Why Sift Matcha?
For the same reason bakers sift flour before using. The static electricity in the air encourages powders (be it flour, baking powder, cocoa, etc) to stick together and form clumps. The same is true with matcha green tea powder. Sifting matcha smoothes it out and lets it blend better into your drink or cooking recipe.
Water, Temperature and Taste
Water quality and temperature are important in making good tasting
matcha. Begin with cool spring or filtered water and bring it to just
under a boil (about 180 degrees). Boiling water will "scorch" the delicate matcha leaves and impart a bitter taste.
Preparation in a Tea Bowl with A Whisk and Sifter
Sift 1 tsp matcha tea into a tea bowl. Add 3 oz hot, not boiling, water (about 180 degrees). Whisk vigorously in a zigzag motion until a light foam covers the tea. Matcha is ready to drink. Adjust proportions to taste.