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.
- First of all heat some water until it is almost boiling, at a temperature of about 75-80 degrees Celsius.
- 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).
- 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.
- 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.
- Drink matcha tea when it is still very hot, sipping it, and let your body fill up with antioxidants.