I've been a little obsessed with matcha lately. If a coffee shop has it, it's my go-to for caffeine.
If you're not familiar with matcha, it's a specially grown green tea, ground to a fine powder. You get about the same amount of caffeine as brewed coffee without the jitteriness! It's actually very calming, and I love drinking it on weekend mornings. Other health benefits are that it's rich in antioxidants, vitamins, fiber, and it boosts metabolism.
- Ceremonial Grade Matcha Green Tea Tin (30g = 30 Servings)
- Custom Measuring Scoop (1g)
- Double Wall Glass Bowl
- Bamboo Whisk
- Directional Pamphlet
It was my first time ever making matcha, but there are only a few steps to it! The hardest part is whisking.
First, put in 1 scoop of the matcha powder.
Press down on the powder a few times with the whisk to break it apart.
For hot matcha, use water that has been cooled off from a boil. Pour until you reach the 3 oz. line on the bowl.
As for the whisking part, I messed up 3 times... When you whisk in a zig-zag motion, make sure you do it in a QUICK motion (not a calculated, methodical one) and with the whisk near the top of the mixture. Don't let the whisk touch the bottom of the bowl! If you do, you get the above photo... watery and no froth.
Done correctly (or as close to correctly as I could), I got the froth!
I'm already excited to make iced matcha, matcha lattes with steamed milk, or even incorporate matcha into my cooking with my sample packet of culinary grade powder!
Ceremonial grade matcha starter set // PANATEA