Matcha has taken the world by storm. If you’ve never tried matcha before, it’s an entirely different experience than coffee.

Matcha is finely ground powder of the green tea leaf, which means it contains more caffeine than green tea that is brewed from steeped leaves or a teabag. However, it doesn’t have as much caffeine as coffee. It contains antioxidants, vitamins, and, in particular, L-theanine, which is often highlighted as the star ingredient that gives matcha lovers energy without the jitters or crash they normally experience with coffee.

It’s important to note that not all matcha are created equal. The taste of matcha is highly dependent on its freshness, grind, origin, and, most importantly, its grade. 

Grade A matcha powder is ceremonial grade, the highest grade of matcha, used in traditional Japanese tea ceremonies. Authentic ceremonial grade matcha has the most color vibrancy, and most would agree that it tastes far better than other grades. Ceremonial matcha from Japan can be found in specialty stores online, as it has become so popular that your favorite influencer probably has a Favorite Ceremonial Grade Matcha brand they always recommend.

Matcha preparation is a ritual that originates from ancient Japanese tea ceremonies. A few key tools are involved. A chashaku is a utensil used to scoop matcha powder into a sieve that sifts out any clumps.

It is important to use water that is below boiling, as water that is too hot will scald the tea and alter its taste. You also want to make sure that the potency of the beneficial nutrients are not lost through the matcha preparation process.

A chasen is a Bamboo Whisk that is carved from a single piece of bamboo. It is used to blend and aerate the matcha powder and water together into a light and foamy texture. Using a chasen is a very cool and fun experience, as the material and shape of the prongs of the whisk create the froth without any machinery involved. The more prongs, the merrier. Generally, the best chasens feature at least 80 prongs. Shayna’s Kitchen Chasen Bamboo Matcha Whisk features 100 prongs of black bamboo.

Creating matcha froth is especially important for making usucha, a thin tea that is created with a higher ratio of water to matcha powder. If you prefer creaminess, koicha is thick tea, which uses a lower volume of water for a highly concentrated bowl of matcha. That’s right—matcha is traditionally prepared and consumed in Japan from a bowl, a chawan, rather than a cup.

That said, a cup of matcha—made with a high quality ingredient and proper set of tools—tastes just as delicious as a bowl! 

Once your matcha is whisked, you can enjoy it right away or add your choice of milk. Some people prefer matcha without milk and others love it as a cold or hot latte.

Learning how to make and enjoy matcha with traditional methods will completely change the game of how you wake up in the morning and get ready for the day.

You can order your very own ceremonial grade matcha and whisk at Shayna’s Kitchen.

Shayna’s Kitchen
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