How To Prepare Conventional Matcha Tea – A Tradition Of Harmony


Matcha tea is a rising trend today! From tempting treats like icecreams, muffins, cheesecakes, lattes to skincare products, it bestows its magic everywhere. And why not? This easy-to-prepare exquisite green tea not only adds a delicious flavour to courses but also enhances overall health in unexpected ways. The most particular benefits of devouring matcha tea in everyday routine are better brain functioning, a boost in heart health, and easy weight loss management.

However, to those unfamiliar with matcha, it is a traditional Japanese green tea made from finely powdered dried tea leaves. Just like the list of wines, it ranges from a basic assortment of culinary to the highest-quality conventional matcha tea found in speciality stores. 

Conventional or ceremonial matcha tea associates with a beautiful traditional Japanese tea ceremony known as orchanoyu in Japan. As it originated in the Zen Buddhism era, monks used to savour it to embrace calm, serenity and enhance their meditation practices. What started as a traditional cup of ceremonial tea is now a popular tea trend all over the world. After all, who wouldn’t like to feast on a cup of the powerful yet blissful matcha tea!

So, let’s get back into the old, precious days of Japanese tradition and learn the interesting ways to prepare conventional matcha to create our own version of the TRADITION OF HARMONY.

First Off, Let’s Know What Matcha Tea Is

What is matcha tea powder, you asked! It is a type of tea powder that is formed when green tea is stone-grounded. Here, green tea is a source of green tea plants (Camellia sinensis) that are shade-grown for three to four weeks. They induce caffeine and theanine during this course until they are harvested. 

You will generally find matcha tea in the form of powder, either loose or tea bags. To prepare a delicious brew of your best matcha powder, you should suspend it in a liquid (milk or water).

How To Choose Quality Matcha Tea

Folks who are strangers to the difference between conventional or ceremonial grade and ingredient grade will find it hard to catch on the best matcha green tea. But don’t worry; we are to help! Here are a few essential things that you should consider before purchasing matcha tea –

  • Take a look at the import label and ensure that matcha tea is from Japan.
  • Check the colour of tea. If it is vibrant green in colour, it is a top-quality ceremonial grade matcha tea.
  • Make sure that matcha tea has an aromatic and vegetal smell.
  • Validate that matcha tea has quality packaging.

Tools You Need To Prepare Conventional Matcha Tea

Traditionally in Japan, monks used to prepare matcha tea by whisking powdered green tea leaves in a bowl full of hot water. If you are looking forward to relishing the best matcha powder in ceremonial form, these are the special tools you will need –

Tea Bowl (Chawan)

Tea Bowl, known as Chawan, generally made of ceramic, is meant for serving matcha. It comes in a plethora of shapes and sizes. You can choose a shallow one if you have to prepare matcha tea for a large number of people or wish to cool it quickly.

Tea Whisk (Chasen)

The most crucial part of making traditional green tea is tea whisk (chasen). It is a traditional bamboo whisk that the Japanese used to whisk green tea into hot water. You can find them in speciality stores.

Tea Scoop ( Chashaku)

Tea scoop or chashaku is a traditional utensil harnessed to measure or scoop tea leaves powder before putting it into the bowl of hot water. Made of bamboo, wood, or ivory, it measures around one gram of conventional matcha for preparation.

Mesh Strainer

Mesh strainers were traditionally available with separate spoons to push the powder through the sieve. You will also need a fine mesh strainer to sift your matcha tea. 

Tea Towel

It is a needful accessory. Having a tea towel with you will help you clean the tea bowl or spills during preparation.

Steps To Prepare Conventional Matcha Tea

Considering the ceremonial way of making green matcha tea, we have two different ways of preparation- thin froth style ( Usucha) and thick froth style (Koicha).

Below are directions for both –

Thin Froth Style (Usucha)

  1. Pour boiling water into a tea bowl to preheat it.
  2. Pour out the water and clean the bowl using a tea towel to dry it.
  3. Strain in 2 teaspoons of one teaspoon of best matcha green tea in a bowl.
  4. Pour around 3 oz of hot water into the bowl.
  5. Whisk using tea whisk in a zigzag pattern to blend in water and matcha tea well. Continue to whisk until it forms a healthy foam.

Your Usucha green matcha is ready if you see small bubbles, a creamy texture, and a bright green colour. Now pour into the cup and enjoy the refreshing latte-like taste.

Thick Froth Style (Koicha)

  1. Pour boiling water into a tea bowl to preheat it.
  2. Pour out the water and clean the bowl using a tea towel to dry it.
  3. Strain in 6-8 tea scoops of 3-4 teaspoons of matcha tea in a bowl.
  4. Pour 3 tablespoons of hot water into a bowl.
  5. Whisk using a tea whisk to blend in water and matcha tea. However, unlike Usucha, whisky slowly in a circular pattern to form a paste of matcha and water. Keep on adding small amounts of hot water alongside whisking if needed.

Your Koicha green matcha is ready if you will see a denser or concentrated texture with a relatively brighter green colour. Now pour into the cup and enjoy the long-lasting, tantalizing taste.

Pro Tip: Harness the right temperature water when making matcha tea., which is 190°F. Avoid using too hot water as it will make your tea bitter.

Closing Words

Conventional matcha tea is another form of magic on the Earth! After all, no one can say no to it because of its delicious brew, exceptional health benefits, and easy preparation methods. Now that you know how to enjoy your conventional matcha in a traditional Japanese way, are you ready to cherish blissfulness and tranquillity? Before that, make sure to buy the best quality matcha tea from a speciality store online.

Having a magical time with your matcha!



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