Food The more you know

How to prepare a good matcha: purify yourself with a tea

A papyrus could be written on the benefits of matcha … but for the sake of synthesis: it is the drink with the greatest number of antioxidants known to man, promotes lipid metabolism and promotes concentration, like coffee, but unlike it induces a state of lucid calm due to the combined action of (little) caffeine and theobromine; has a high concentration of chlorophyll and facilitates purifying and detoxifying processes in the body.

But how do you make a good matcha?

Here are some practical tips that could positively affect the taste of our matcha. A little trick that applies to any type of tea or coffee: the quality of the water has a huge influence on the taste. If the tap water in your home is not particularly clear, because of the limestone or even has a bit of disinfectant aftertaste, let us have the luxury of making tea with mineral water or perhaps with spring water with which we filled bottles when we had the opportunity: matcha tea is not cheap and it is really a pity to waste it.

But let’s get to the actual preparation.

Recipe to prepare a good matcha tea

Preparation: 5 minutes
Doses: 1 cup (1 person)

  • Water for a cup at 75 degrees
  • 1 teaspoon of matcha powder
  • 1 chasen

Pay attention to the quantities: if you drink the matcha every day do not overdo it, remember that it contains caffeine. We recommend 2 grams a day, the matcha is particularly light. Furthermore, as the Japanese remind us, you always have to eat something when drinking matcha, to avoid annoying gastric reflux.
Method

  1. First of all heat some water until it is almost boiling, at a temperature of about 75-80 degrees Celsius.
  2. Pour the water into a teacup or chawan. Let the cup warm-up and then throw away the water you had poured and dried it. Matcha tea is not meant (at a quantitative level) to be drunk in a mug or a large cup like Western tea. What you see in the picture, on the cover, is soy milk flavored with matcha and not a mace of matcha (otherwise in a very short time you will be hyperactive and alert for the next 10 hours with your eyes wide open like a caffeinomaniac owl).
  3. With the appropriate chashaku or a normal teaspoon of used satin metal pour into the cup you have dried from 1/2 to 2 teaspoons of matcha powder for a light tea, usucha, and 3 or 4 for a strong tea, koicha.
  4. Pour the water (ideally always at 75 – 80 degrees) into the cup and stir quickly to dissolve the powder and do not form lumps. With the chasen, a very small wooden whisk or possibly with a teaspoon beat the matcha by drawing W marks trying to get air into the tea to create a thick layer of bubbles. This result is not at all difficult to obtain, but if it does not succeed immediately, do not be discouraged and try again.
  5. Drink matcha tea when it is still very hot, sipping it, and let your body fill up with antioxidants.

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