Matcha, a finely ground green tea powder, has a rich history that dates back over 1,000 years. It originated in China during the Tang Dynasty (618–907), where tea leaves were steamed, formed into bricks, and later ground into powder for brewing. However, matcha truly flourished thanks to the influence of Zen Buddhist monks when it was brought to Japan during the 12th century. A Japanese monk, named Eisai, brought powdered tea and the method of preparing it back from China. Over time, matcha became an important part of Japanese tea culture, deeply associated with the traditional tea ceremony. Now, it has become a very popular drink, it is consumed in more casual ways instead of in traditional settings. You can find matcha at almost every coffee shop or grocery store nowadays as well.
I am not that big of a coffee drinker; I find the bitterness of coffee very overwhelming, and the coffees that I do enjoy tend to be just coffee-flavored milk and sugar. A few years ago, I decided to give matcha a try, and I fell in love with it. It is a great caffeine alternative that does not have too much sugar and still tastes good. Matcha tends to be something you either love or hate, I find it to be more of an acquired taste though. I decided to do research and make my own matcha after spending so much money on it. Getting the tools to make matcha, while still tasting as good as a coffee shop or matcha place (if not better) was one of my best choices of spending. The cost of supplies was very low and produced a great outcome, the only expensive thing being the good quality matcha powder. Here is a breakdown of how to make matcha.
To create the perfect matcha latte, you will need certain materials. Though some are interchangeable, I have noticed a substantial difference between using traditional tools versus modern alternatives. For example, instead of using a Chasen, you can use a milk frother or a regular whisk. A Chasen will create a micro foam and a fluffy airy texture, where as using a milk frother or whisk can either over or under-froth your matcha mixture. Your matcha latte will still taste good if you use modern alternatives, but I will say that using traditional tools and techniques will enhance the taste, flavor, and texture of your drink.
Traditional tools used are a Chashaku, which is a small and curved bamboo spoon to measure and scoop your matcha powder. A fine sieve, to ensure there are no clumps in your matcha powder. A Chawan, a wide deep bowl to whisk matcha in. Lastly and most importantly, a Chasen, which is a handcrafted bamboo whisk, designed to mix matcha evenly and create froth.
The three essential ingredients needed are:
Hot water (ideally 175° F to prevent bitterness), milk of choice (oat and dairy milk will blend well with matcha the best, other alternative milks are fine as well), and matcha powder. I highly recommend ceremonial grade matcha. It will enhance the taste profiles and notes compared to culinary-grade matcha. Though culinary-grade matcha is a cheaper and more accessible alternative, it will have a more bitter taste and lower quality. By no means does that mean your matcha will taste horrible if you do use culinary-grade matcha, most coffee shops will use culinary-grade matcha instead of ceremonial, all ceremonial matcha powder does is enhance the quality and flavor profiles.
Matcha can have different notes, depending on the powder. Some with sweet notes are Matchaful Kiwami, Matcheologist Misaki, & Rocky’s Matcha Single Cultivar Asahi. Some with nutty notes are Kettl Hanaka, Yamamasa Koyamaen Tennouzan, & Rocky’s matcha ceremonial blend. Some with grassy notes are Marukyu Koyamaen Kinrin, Aikenka Matcha Uji Samidori, & Matcha Kari First Harvest. Some with umami notes are Ippodo ummon, Matcha Kari Tenchi Organic, & Yamamasa Koyamaen Shikubu no Mukashi.
The first step to making matcha is blooming your Chasen, using hot water (around 175°F) for 1-2 minutes. After completing that, in your Chawan, start sieving the matcha powder, around 4-20 grams depending on how strong you prefer the matcha taste to be. Then, pour 20-60 grams of hot water. Begin whisking fast and lightly, making M-shaped movements. If you would like to add a sweetener, add it now, and whisk it in. I recommend using honey. Other sweeteners like agave or sugar tend to overpower the taste of the matcha itself. Your matcha is ready to go after you begin to see frothing on the top layer. In an 8-12 oz cup, add ice and your milk of choice. If you would like to add different flavors or syrups, now is the time to do so. After, follow with the matcha you just whisked. Take a cute picture and enjoy!
Some flavors to add to your matcha latte that I recommend are:
Strawberry, blueberry, Earl Grey, brown sugar, lavender, banana, vanilla, ube, pandan, and coconut.
There are so many flavor combinations out there, so don’t limit yourself. Feel free to experiment, switch it up, and figure out what you love.