The Complete Whisking Guide
6 steps to perfect matcha —
master the art of preparing usucha, and matcha lattes, one whisk at a time.
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
Room Temp. Water
50-60ml 80-85°C Hot Water
Straight (Usucha)
1 serving
if making latte = matcha + milk combo
3-4g Matcha
Room Temp. Water
30-50ml 80-90°C Hot Water
100-140ml Milk of choice
Ice (optional)
Latte
1 serving
— Getting the best out of your matcha
A Step-by-Step Guide to Whisking Matcha
STep by Step Guide
01
Temperature
Boil Water
Heat 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 30 secs before adding.
02
Preparation
'Hydrate' the Chasen (Matcha Whisk)
In a cup, rinse and run chasen in hot water until 'hydrated'.
This step prepares the brittle prongs to be ready for whisking matcha, and will prolong the chasen's shelf life.
Tips*
Leave chasen to hydrate, meanwhile you can prepare the matcha.
03
The Matcha
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 to remove clumps for a silky, lump-free texture.
04
Make A Paste
Add Room temp. Water
Pour in just enough room temp water to make a smooth paste with Chasen.
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
The Base
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 30 secs before adding.
06
Whisking & Foaming
Whisk Up & Build Foam
Start whisking vigorously in a zig-z "Z" motion with a loose wrist, until the surface turns frothy and bubbly.
Continue whisking near the surface to develop a fine, dense foam with no large bubbles.
Lift chasen gently at the end to finish the foam.
Then, 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.
Serve immediately
— and if, you're making matcha lattes
Finishing Recipes
Two Ways to Finish
Once you've whisked your matcha, choose your ritual.
HOT
Matcha Latte
Milk prep
Pour prepared matcha into cup.
Heat milk of choice using a pot or froth with steam ward.
Pour in warm milk.
Sip and Enjoy!
ICED
Matcha Latte
Milk prep
Fill cup with ice.
Add 100-140ml cold milk of choice.
Pour matcha in slowly to create layer.
Stir and Enjoy!
