By Ujjainee Roy
September 12, 2024
Matcha, the finely ground powder of specially grown green tea leaves, has gained immense popularity worldwide for its numerous health benefits, vibrant color, and rich, earthy flavor. It's important to handle matcha properly to get the best experience. However, many people unknowingly make mistakes when preparing or consuming matcha, which can lead to a less-than-ideal flavor or diminished benefits. Here are some mistakes you should never make.
One of the most common mistakes when preparing matcha is using water that’s too hot. Matcha is delicate, and boiling water can scorch the powder, leading to a bitter and overly strong taste. Ideally, the water temperature should be between 160°F to 175°F (70°C to 80°C).
Matcha tends to clump easily due to its fine texture. If you skip the sifting process, you’ll likely end up with lumps in your tea, which can create an uneven taste. To avoid this, use a fine mesh strainer or a sifter to break up any clumps before adding water.
Whisking matcha is an essential step to achieve the smooth, frothy texture that characterizes a well-prepared matcha tea. If you're not using a traditional bamboo whisk, known as a chasen, or you're whisking incorrectly, you may not get the best results. To whisk properly, use a back-and-forth, “W” or “M” motion
Not all matcha is created equal. There are two main grades of matcha: ceremonial grade and culinary grade. Ceremonial grade matcha is made from the youngest, most delicate leaves, yielding a smoother, more balanced flavor that is perfect for drinking.
Matcha is highly sensitive to light, air, and moisture. If not stored properly, it can quickly lose its flavor and vibrant green color. To keep matcha fresh, store it in an airtight container in a cool, dry place, preferably in the refrigerator.
The correct ratio of matcha to water is essential for a balanced taste. Using too much matcha can make your tea overly bitter and strong, while too little can result in a weak, watery flavor. For a traditional matcha tea, the recommended ratio is about 1 teaspoon of matcha powder to 2-3 ounces of water.