How to Make Matcha Tea: Your Morning Ritual Guide

The history of matcha is ancient, originating in the 12th century when the Zen priest Eisai brought tea seeds from China to Japan. Its greatest characteristic lies in its manufacturing method. Tea leaves are grown carefully by blocking out direct sunlight, and then painstakingly ground in stone mills. Unlike general tea where components are infused into hot water, matcha allows you to ingest the whole tea leaf, meaning you can enjoy the bounty of nature without wasting a single nutrient.

The reason matcha is loved worldwide lies in its high antioxidant properties. It is particularly rich in EGCG (Epigallocatechin gallate), a type of catechin, which powerfully supports anti-aging care for the skin and detoxification. A cup every morning serves as a drink that helps expel unwanted substances from the inside of the body.

However, the true value of matcha appears in its impact on mental health. There was a clear reason why Zen monks of old drank matcha during long sessions of meditation. It is the "L-Theanine," which is also a component of savory umami. This induces alpha waves in the brain, creating a state where consciousness is sharply honed while remaining in a state of deep relaxation (Calm Alertness). Matcha is preferred before yoga or mindfulness practice because it provides this sense of "tuning in."

This is also where the difference from coffee lies. Many people struggle with the sudden awakening specific to coffee and the subsequent lethargy (caffeine crash). On the other hand, the L-Theanine in matcha works to moderate the absorption of caffeine, tending to provide a gentle effect that lasts for several hours. It offers a quiet, powerful concentration unrelated to irritability or anxiety. This is why matcha is considered the optimal solution for the start of a busy modern person's morning.

For delicious matcha, "correct tools" are just as indispensable as "high-quality matcha powder." It is often thought that "a spoon and a mug are enough," but with those, it is difficult to fully experience the creamy taste inherent to matcha or the process of settling one's mind. We introduce three essentials that transform your kitchen into a small tea room.

The Chasen is a specialized tool for whisking matcha. Bamboo, with its tips split finely, embraces the hot water and air at once, drawing the letter "M" or "W." Through this movement, a silk-like smooth foam (Micro-foam) is born—something that can never be reproduced with a metal whisk or spoon. It is this foam that removes the sharp edge of the matcha's bitterness, sublimating it into a surprisingly mellow and sweet mouthfeel.

Furthermore, there is also the aspect of enjoying the "sound" of the Chasen. The soft, dry sound of bamboo brushing against the bowl. As you listen to that rhythm, your breathing naturally deepens, and you will feel your heart rate settling down. In contrast to the clattering sound of metal, the sound of bamboo pulls your consciousness back to the "here and now," turning the act of whisking tea itself into a meditative experience.

Why use a "Matcha Bowl (Chawan)" instead of a mug? The main reason lies in securing "space." To create the fine foam that is the condition for delicious matcha, you need to whisk the Chasen back and forth quickly. However, in a mug with a narrow diameter, that movement is restricted, making it easy for lumps to remain. A matcha bowl, with its wide bottom and gentle curve, is designed as a "stage" for the Chasen to move freely.

And above all, a matcha bowl is made on the premise of being "cupped with both hands." You support the handle-less bowl with your entire palms, feeling the texture of the pottery and the transmitted warmth. This tactile experience brings about a deep relaxation effect. In particular, shapes like the "Ubaguchi," where the rim curves slightly inward, are a manifestation of "Omotenashi" (care/hospitality) to prevent tea from spilling and to make the gesture of drinking look beautiful. A vessel that combines functional beauty and kindness creates the supreme bowl of tea.

If you aim for a professional finish, there is a most simple and effective secret. That is "Sifting." Matcha, being a fine powder, has a property of easily forming small clumps (lumps) due to static electricity or humidity. If you pour hot water as is, the lumps will burst in your mouth, causing you to taste bitterness or ruining the texture.

Just before whisking, gently sift the powder with a tea scoop. The few seconds spent watching the matcha drift down like powder snow become the "Ma" (space/pause) that switches the switch from a busy daily life to a time of ritual. Not sparing this one extra step is the shortcut to a smooth, uniformly dissolved, blissful cup.

Let us introduce the method for making "Usucha" (thin tea), which is most familiar in Japanese households and tea gatherings. Its characteristics are fluffy foam and a light mouthfeel. The golden ratio is approximately 70ml of hot water for about 2g of matcha (2 scoops with a tea scoop). If you remember just this balance, you can reproduce stable deliciousness anytime. Let's settle our minds and stand in the kitchen.

First, pour hot water into the matcha bowl. This is to prevent the temperature of the tea from dropping in a cold bowl, but there is an even more important purpose called "Chasen Toshi." By gently rotating the tips of the Chasen in the hot water, you allow the dried, hard bamboo to absorb moisture and become pliable. This prevents the tips from breaking during whisking and increases elasticity, making it easier to create fine foam.

Once the bowl and Chasen are warmed, discard the hot water and completely wipe off the moisture in the bowl with a clean cloth. This is extremely important. If even a single drop of water remains, the powder will wet and clump the moment you put the matcha in, hindering beautiful foaming. The ritual begins from the motion of wiping the bowl carefully and with care.

Put about 2g (a heaping teaspoon) of matcha into the warmed bowl. At this time, be sure to sift it in using a Sifter. As mentioned earlier, matcha has very fine particles and tends to clump easily. If you pour hot water directly, undissolved lumps will burst in your mouth, becoming a cause of harsh taste.

The matcha that accumulates like powder snow through the sifter contains air and is fluffy. With this one extra step, the blending the moment you pour hot water improves dramatically, and creamy foam begins to rise just by whisking a few times with the Chasen. The shortest route to delicious matcha is to "sift" without rushing.

This is the deciding factor for taste. Please avoid boiling water (100°C / 212°F) fresh from the kettle. It draws out astringency more strongly than amino acids (umami), resulting in strong bitterness. It also causes poor foaming, and the foam will disappear quickly. It is best to transfer the boiled water to another container once to cool it slightly, bringing it to about 80°C (176°F).

Pour about 70ml of hot water gently from the edge of the bowl so as not to hit the matcha powder directly. At the moment the steam rises and the scent of young grass spreads softly, try taking a deep breath. Hot water at the appropriate temperature draws out the scent components to the maximum and creates a perfect balance of sweetness and bitterness.

Finally, it is the Chasen's turn. Hold the Chasen lightly with your thumb, index finger, and middle finger, and float it slightly so as not to scrape the bottom of the bowl. At first, mix slowly to blend the matcha settled at the bottom with the hot water, and then increase the speed. Instead of drawing a circle, use the snap of your wrist to move it back and forth quickly, as if drawing the letter "M" or "W."

There is no need to put strength into your entire arm. Relax your shoulders and concentrate on moving only your wrist rhythmically. If you continue to move it with the image of pushing air into the hot water while listening to the "shaka-shaka" sound of the bamboo, the liquid surface will gradually be covered with bright green foam (Micro-foam). It is the most mindful time where you can become selfless.

Once fine foam stands over the entire surface, slow down the whisking speed. Move gently as if stroking the surface with the tips of the Chasen to crush remaining large bubbles and even out the texture of the foam. Finally, draw a circle with the Chasen and lift it quietly from the center so that the center rises fluffily. By doing this, a cup with a velvet-like mouthfeel that is also beautiful to look at is completed.

There may be days when you feel that "whisking with a Chasen is a bit of a high hurdle," or times when you want to enjoy it more casually. At such times, there is no need to force yourself to stick to traditional etiquette. Matcha is also a "versatile powder" with a wider range of arrangements than coffee. We introduce cafe-style ways to enjoy it that even beginners won't fail at.

If you feel bitterness in straight matcha, please try a latte. The fat content and sweetness of the milk wrap around the sharp edge of the matcha, highlighting the rich Umami in the background. A particularly recommended combination is "Oat Milk." The natural sweetness derived from grain matches exquisitely with the earthy scent of matcha, resulting in a creamy cup that is sufficiently satisfying even without sugar.

The trick to reproducing a cafe-level taste at home is to make a "rich matcha paste" before pouring the milk. Put matcha (about 2.5g) and a small amount of warm water (about 30ml) in a bowl or cup and mix it like kneading with a spoon to make a concentrated liquid. If adding sweetness, do it at this stage. By pouring milk into this "concentrated base," the taste does not get blurry, and it finishes as a latte with a firm body.

On hot summer days or mornings when boiling water feels like a chore, Cold Brew is your ally. Because it extracts with cold water without using heat, bitter components are hard to bring out, and a clear sweetness with transparency stands out. Even for those who are sensitive to heat (cat tongue) and dislike hot tea, this style should allow you to enjoy the original flavor of matcha without stress.

The method is very simple. Make a matcha paste by kneading matcha (2g) with hot water. Next, add water (200ml) to dissolve the paste, stir, and simply pour it into a glass with ice. It is a perfect drink for hot summer days where you can fully feel the refreshing flavor of matcha.

A Matcha Bowl (Chawan) is more than just a liquid container; it physically changes the flavor of the tea and is a "partner" that supports your morning ritual. It is not uncommon for people to be surprised when they first hold a bowl, asking, "Does the taste change this much just because of a vessel?" That is because the wisdom and aesthetics of the Japanese people, honed over hundreds of years, are packed into it.

There is a clear intention in the "width" and "curve" of the bowl. To create the fine foam that is the condition for delicious matcha, a wide space (Mikomi) is necessary to vigorously shake the Chasen. In a narrow cylinder like a mug, the Chasen cannot move, but with a matcha bowl where the bottom spreads gently, the tips of the Chasen run smoothly, and creamy foam containing air rises up.

Also, "Omotenashi" (care) is hidden in the shape of the drinking rim. Particularly recommended is the shape called "Ubaguchi," where the rim embraces slightly inward. This exquisite curve keeps the rich scent inside the bowl without letting it escape, while simultaneously preventing the tea from splashing out. Keeping warmth, enjoying the scent, and drinking beautifully. All of this is promised by this shape.

There are no two identical matcha bowls made by the handwork of Japanese craftsmen. The texture of the clay, the dripping of the glaze, the unevenness of the firing. We call the individuality produced by these "Scenery (Keshiki)" and have cherished it. The rugged texture and warmth that cannot be found in products made uniformly in factories. The moment you wrap it with both hands, the breath of the creator is transmitted, and you should feel your heart strangely settling down.

"Morning Matcha" is a sacred moment to face yourself. That is why you should be particular about the vessel that shares that time. Finding a "destined bowl" that fits snugly in your hand and lifts your mood just by taking it off the shelf. That will be the first step to inviting true richness and silence into your lifestyle.

Before starting a new habit, passing doubts often come to mind. We answer anxieties that beginners tend to harbor, such as "Is the caffeine too strong?" or "Is a bowl I have at home no good?" If you have the correct knowledge, your morning matcha ritual should become deeper and more comfortable. Using the answers here as hints, please take the first step with confidence.

The time spent whisking matcha is a modest yet luxurious gift to face yourself amidst a busy daily life. There is no need to aim for perfect etiquette. First, why not choose one favorite matcha bowl that fits your hand familiar, starting from the form? That vessel should transform your every morning into a calm "time to tune in." Please enjoy your own Morning Ritual.