The Complete Whisk Guide

6 Steps to Perfect Matcha

6 Steps To

Perfect Matcha

before you begin

what you need:

Kettle

Digital scale

Chasen (bamboo whisk)

Whisk stand

Chawan (whisking bowl)

Chashaku (bamboo scoop)

Tea Sift

Matcha

if making usucha, matcha straight-up

2g Matcha

20ml Room Temp. Water

40ml 90°C Hot Water

Usucha

1 serving

if making latte, matcha + milk combo

3-4g Matcha

20ml Room Temp. Water

30ml 90C Hot Water

100-140ml Milk of choice

Ice (optional)

latte

1 serving

Before you begin, you'll need :

Kettle

Digital scale

Chasen (bamboo whisk)

Whisk stand

Chawan (whisking bowl)

Chashaku (bamboo scoop)

Tea Sift

Matcha

Choose your recipe :

if making usucha = matcha straight-up

2g Matcha

10ml Room Temp. Water

50ml 80-85°C Hot Water

usucha

1 serving

if making latte = matcha + milk combo

3-5g Matcha

20ml Room Temp. Water

30-40ml 80-90°C Hot Water

100-140ml Milk of choice

Ice (optional)

latte

1 serving

To watch full tutorial in live action :

— Getting the best out of your matcha

01.

Boil water

Set the boiling temperature and boil water at 80-90°C (176-194°F).

Tips* If you do not have a temperature control kettle, prepare freshly boiled water. Then, in step 5. pour boiling water into a cup and let it cool for 20 secs before adding.

02.

Prepare the Chasen (Matcha Whisk)

In a cup, soak chasen in warm wate.

This step prepares the brittle prongs to be ready for whisking matcha, and will prolong the chasen's shelf life.

Tips* meanwhile you can prepare the matcha

03.

Sift Matcha

Place sift on the Chawan. Prepare scale for measuring.

Scoop matcha with the Chashaku and sift into Chawan.

Tips* Push matcha through sift with back of chashaku.

04.

Add Room Temp. Water

Pour in room temp. water carefully.

Use the chasen to make a thin paste. Be gentle, with minimal force moving in a circular motion to kneand matcha into water.

Tips* Mix and knead until large lumps are gone will gurantee a smoother matcha. (do not need to be completely dissolved at this point).

05.

Add Hot Water

Carefully pour in hot water at 80-90°C (176-194°F).

Tips* If you do not have a temperature control kettle, now is the time to pour boiling water into a cup and let it cool for 30secs before adding.

06.

Whisk Up!

Start whisking vigorously in a zig-z "Z" motion to create a bubbly foam.

Lift chasen gently away from micro foam. Rinse off whisk and place on whisk stand to air dry.

Tips

*Whisk with your wrist not your arms.

*Avoid scratching the Chasen agnist the bottom of chawan.

if making Matcha Latte :

— if you're making matcha latte,

HOT

Matcha Latte

Milk prep

  1. Pour prepared matcha into cup.

  2. Heat milk of choice using a pot or froth with steam ward.

  3. Pour in warm milk.

    Sip and Enjoy!

ICED

Matcha Latte

Milk prep

  1. Fill cup with ice.

  2. Add 100-140ml cold milk of choice.

  3. Pour matcha in slowly to create layer.

    Stir and Enjoy!

if making Matcha Latte :

— if you're making matcha latte,

HOT

Matcha Latte

Milk prep

  1. Pour prepared matcha into cup.

  2. Heat milk of choice using a pot or froth with steam ward.

  3. Pour in warm milk.

    Sip and Enjoy!

ICED

Matcha Latte

Milk prep

  1. Fill cup with ice.

  2. Add 100-140ml cold milk of choice.

  3. Pour matcha in slowly to create layer.

    Stir and Enjoy!

— OUr community

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