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This series is based on the four principles of tea ceremony as defined by the famed tea master, and father of the Urasenke School, Sen No Rikyu (1522-1591)
He summarized the practice into the following concepts:
Made of humble materials, the bamboo tea scoop, or chashaku, is a traditional utensil used for measuring and transferring matcha tea powder from a tin into a tea bowl.
In the practice of formal tea ceremony, tea masters will use the same chashaku for decades and then bequeath them to their apprentices. Thus adding immeasurable value and provenance to a simple bamboo spoon.
Use a damp cloth to wipe down your tea scoop after each use. Do not use soap.
Sift 1-2 tsp matcha tea into a matcha 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.
Absolutely. There is no one right was to prepare matcha. For tea in a cup, add 2 oz hot water to 2 tsp powder in a cop. Blend well into a paste. Then fill your cup with more hot water. Add almond milk, honey, vanilla or any other flavors you like. Make it your own.
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.
Matcha pairs wonderfully with milk, making for a delicious latte. Thoroughly blend one teaspoon of Gotcha matcha into 2 oz. of hot water. Once dissolved, add the matcha to a mug filled with steamed milk. We like almond milk best, but any kind will do. Top with a sprinkle of matcha dust.
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.
Traditional utensils include a bamboo whisk, tea sifter, ceramic tea bowl and tea scoop. If you can choose only one, we recommend starting with the bamboo whisk, which froths the tea in the bowl and brings out the delicate flavor profiles of matcha. For making lattes or iced-tea, we recommend a hand-held milk frother or martini shaker.
Speak to an informed friendly Matcha Expert: 1 877 962 8242 / [email protected]