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Chanoyu, the Japanese tea ceremony, celebrates imperfection and variety. No two objects are ever the same. Every artifact used for the ceremony is noticed and appreciated. Matcha bowls reflect the ideals of the tea ceremony in their form, texture and variety. Often associated with seasons, and type of tea, matcha bowls are an essential component to the Japanese tea ceremony.
Do not fill the entire bowl with tea, but rather leave most of the interior to be admired while drinking. Notice how the warm tea bowl feels in your hands. Is the surface rough, or smooth? How does the bright green tea look against the black or pink glaze? Bowls are thought of as an extension of personal expression, find the one that suits you.
Japanese tea masters were known to use “mei” pet names for their favorites objects and utensils. This was another way to notice and appreciate each object used in the tea ceremony.
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.
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]