Matcha Tea has gained significant popularity in the past years, and with good reason. Along with healthy portions of antioxidants, who could resist that creamy, aromatic, and flavorful vibrant green goodness?
Although drinking a cup of hot Matcha Tea is relaxing, its preparation can be a frustrating process, especially for first-timers. It could be that it became too bitter, it didn’t froth, or it formed clumps of powder.
If you’ve experienced the same disappointment and bitterness, here are six invaluable tips to consider the next time you make some Matcha Tea:
The best water temperature for preparing a cup of matcha is around 80°C/176°F. Going beyond this will make it bitter as the hotter temperature scorches the powder. If your kettle doesn’t let you set the temperature, you can just let it boil and then add water or pour it twice in another cup to cool it down.
The cup of matcha that people commonly enjoy has a dosage of around 2g per 120ml. If you prefer this amount, then make sure that you carefully follow this during your preparation. At the same time, if you’re feeling a little adventurous, feel free to experiment with the powder to get the taste you desire.
Keep in mind that the quality of matcha is connected to its taste. Low-grade matcha tends to be more bitter than authenticceremonial-grade Japanese matcha green tea because of the ages of the leaves used.
Cooking quality or culinary-grade matcha uses mature leaves, and these naturally taste more bitter than the soft baby leaves used in ceremonial-grade Japanese matcha, which only uses soft baby leaves. Lastly, be wary of counterfeit products. Generally, it’s smart to not trust matcha sold at very cheap prices because they’re most likely similar to green tea powders.
If your previous matcha didn’t froth very well, maybe it’s because you weren’t able to froth it thoroughly. Know that you need to whisk it briskly in a ‘W’ or zig-zag motion for 3 minutes until you see a thick pastel-colored layer forming.
Getting clumps of matcha as you enjoy your tea ruins the experience. If you are feeling clumps of powder in the tea you previously prepared, it may be a sign that you did not sift the matcha properly or broke down the clumps using your bamboo whisk, or both. Use a fine mesh to sift the powder properly, and then whisk vigorously to dissolve the clumps.
Your matcha can clump together due to exposure to moisture, condensation, or heat. Also, any of these three can cause the quality of the powder to deteriorate. Because of this, you must keep your matcha powder stored in a cool dry place.
Matcha tea is enjoyed by many not only because of its one-of-a-kind taste but also because it offers various health benefits, like reducing stress, protecting your liver, keeping your heart healthy, and aiding in weight loss. With the tips mentioned above, you’ll be on your way to upgrading your matcha making skills and incorporating it into your regimen easily.
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