Precious and delicate, Matcha is a traditional green tea from Japan valued not only for its rich taste and stimulating aroma, but also for its health benefits.
With its centuries-old history, matcha comes with some traditions and things you should know. In this post, we'll uncover the most common of these mistakes and show you how to master the art of matcha preparation so you can enjoy your matcha to its fullest.
1. Incorrect water temperature
A common mistake is using water that is too hot. Ideally, the water for preparing matcha should have a temperature between 70 and 80 degrees Celsius. If the water is too hot, it can cause the matcha to become bitter and lose its nutrients and subtle flavor. The right temperature allows the matcha to develop its full aroma and achieve a harmonious balance between bitterness and sweetness.
If you don't have a kettle that shows the temperature, you can also mix the boiling water with some cold water to lower the temperature.
By the way: If you sweeten your matcha with honey, it is also important not to add the honey to the hot water, as it should not be heated too much either.
2. The right amount
We recommend 1-2 g of matcha powder for your perfect matcha. Of course, this depends very much on how intense you like your matcha and whether you drink it straight or, for example, as a matcha latte.
It's best to use our measuring spoon, which measures 1 g. If you don't have a measuring spoon from us, you can also use a teaspoon. Half a teaspoon (level) is approximately 2g.
3. Lumps
Depending on the fineness of the matcha powder, small lumps may form due to the electrostatic attraction forces. This is by no means due to poorer quality, but rather to a finer grind. Our Ceremonial Signature Matcha , for example, is ground so finely that it often forms lumps.
For this reason, you should strain your matcha (e.g. with a tea strainer) before enjoying it. This ensures that there are no lumps in the matcha tea when pouring and whipping, which would lead to a more bitter taste.
4. Storage
To ensure that your matcha maintains its quality, proper storage is crucial. Most importantly, the matcha should be stored airtight and away from light and moisture to prevent oxidation or deterioration. Our bags can be sealed airtight even after opening. If you pour your matcha into a can, make sure that it has a screw cap with additional rubber coating.
Matcha should also be stored in a cool place, as at low temperatures the biochemical processes in the tea take place more slowly and the natural decomposition of the important components of the tea is slowed down.
Make sure you use your matcha powder within three months of opening it.
With these tips you are now prepared to enjoy your matcha to the fullest. Try one of our high-quality organic matchas from Japan today.
