*Beneficial effects of Japanese Tea *How to Prepare Japanese Tea *Preparing Water for Japanese Tea
Sencha / Deep-Steamed Sencha / Gyokuro (Fine Green Tea) / Maccha (Fine Powdered Tea) / Hojicha (Roasted Tea) / Reicha (Chilled Sencha)

Maccha

As with gyokuro, maccha is covered with an oishita to protect it from sunlight. From there it is steamed, dried, and crushed whole with a stone mortar. The powder created is what is called maccha. Since the tea leaves are completely dissolved in the hot water, maccha is an excellent source of vitamins C and E as well as fiber. Fresh maccha should be a lively, light green color though beware that old maccha may turn more golden with age.

Though the preparation of maccha is associated with strict, ceremonious steps, in truth it's quite simple to prepare. As long as you have a chasen (bamboo tea whisk) and a large cup, you can make maccha. Maccha can be either ousu (light) or okoicha (strong), though we recommend you start with ousu if you're a beginner. The soft taste of maccha is like a breath of fresh air, and maccha tastes great when mixed with milk as well.

* Preparation Method

1

1.Sift the Maccha

Sift the maccha powder beforehand with a chagoshi (tea screen) so that the maccha does not make clots in the hot water. If you are preparing ousu use roughly 2 grams of powder per person. This is equal to roughly 2 heaping spoonfuls from a chashaku (Japanese tea spoon) or 1 normal spoonful from a regular teaspoon.

2

2.Warm the Teacup and Chasen

Pour boiling water into your teacups, insert the chasen into the water, and stir. By dipping the chasen in hot water you'll soften the tip of the chasen and make it easier to stir.

3

3.Add Maccha and Pour in Water

Throw out the water already in your teacups and dry them out before adding maccha. After the boiled water has cooled to roughly 70C (158F), briskly pour the water into the teacups (roughly 60 ml per person).

4

4.Briskly Stir with Chasen

Once you've added the water, briskly and quickly mix the powder and water with your chasen. The secret to properly mixing maccha is to stir with your wrist while lifting the chasen up and down.

5

5.Stir to a Froth and Drink

Stir for 10 to 15 seconds and you should see small bubbles all over your maccha. Now it is ready to drink.



Go find the best tea for you

Sencha / Deep-Steamed Sencha / Gyokuro (Fine Green Tea) / Maccha (Fine Powdered Tea) / Hojicha (Roasted Tea) / Reicha (Chilled Sencha)

*Beneficial effects of Japanese Tea *How to Prepare Japanese Tea *Preparing Water for Japanese Tea