The key to perfecting your matcha skills starts with sifting. Matcha is a micro powder with 2-3% moisture and requires sifting for proper mixing. Sifting will allow matcha to distribute evenly, significantly improving the consistency and froth. The second most important point is using your matcha while it is fresh. The best by date on your matcha corresponds to the unopened package only. The moment you open it and allow oxygen in you have about 10-14 days for optimal freshness. Soon after the aroma will start to disappear and the matcha will gradually go stale. Matcha is alive with nutrients and should be consumed while at its freshest. We strongly recommend buying individual smaller containers so every time you open a new one it is as fresh as the first. Happy whisking!
Warm the bowl with the boiled water and wipe dry. Soften the tines of the chasen by dipping into the boiling water and quickly whisking. Using the chashaku, add two scoops (One heaping, the second half the size of the first) of matcha to the sifter and sift by pressing through with the chashaku into the warmed bowl. Add water and whisk for about 60-120 seconds making sure there is no tea accumulated on the walls of the bowl. You can even out the foam at the surface with the tips of the chasen tines.
Enjoy your matcha in 3-4 sips, while the tea is still hot!
On-The-Go (with minimal tools)
Sift the desired amount of matcha by pushing through the sifter with the teaspoon directly into the thermos and then add liquid. Close tightly, shake for 60 seconds, and drink out of the thermos or pour into your favorite mug! If you take your matcha on the go and decide to drink it later, try not to add the liquid until you are ready to drink it since the matcha will oxidize if left in the liquid for more than 15 minutes.
Koicha preparation is the most formal method in the tea ceremony and it demonstrates the true quality of any matcha. When you form matcha into a paste the aroma and taste should be deep and pronounced and there should be no excessive bitterness, the scent will fill the room, and each sip should be enjoyed slowly and thoughtfully.
Warm the bowl with the boiled water and wipe dry. Soften the tines of the chasen by dipping into the boiling water and quickly whisking. Using the chashaku, add three scoops of matcha to the sifter and sift by pressing through with the chashaku into the warmed bowl. Add water and slowly knead the powder until it turns into a paste without any lumps and make sure there is no tea accumulated on the walls of the bowl. If the mixture is too thick, add a splash of hot water to improve the texture. You should not aim to create foam but smooth consistency.