Eating Tea: How to Make Matcha
Eat tea. Yes, that’s right. We love eating tea, when it comes to matcha that is. Matcha is the only tea we actually eat.
The finely milled powder from shade grown organic Japanese green tea whips up into a creamy delicious froth. And the effect? We describe it as somewhere between wheatgrass and and espresso. Caffeinated and robust, yet fresh and vegetal. Perfect for sleepy mornings or whenever you could use a boost of inspiration.
Sip a frothy bowl of matcha paired with a dark chocolate truffle to complement matcha’s cocoa undertones.
A Modern Matcha Recipe
Traditionally matcha is prepared with a bamboo whisk. At Samovar Tea Lounge, our tea tool of choice is the Aerolatte Whisk:
To make matcha, place 1/2 teaspoon of matcha into the Vivid Brewpot or a deep mug. Add 2-4 ounces of hot water, around 160-180 degrees Fahrenheit – water reaches this temperature about the time small bubbles are forming on the bottom of the kettle. Whisk until frothy and decant into a teacup or tea bowl.
How to Make a Matcha Latte
Place 1/2 teaspoon of matcha and 4-6 ounces of hot or cold milk (or milk substitute) in the Vivid Brewpot. Whisk until foamy and pour into a tea bowl or mug. Our Matcha Shake Mix is another simple way to whip up a delicious matcha drink.
There are countless ways to eat your matcha – it also blends well into smoothies, juices, ice cream, pastries, and even savory dishes. Or try adding a half teaspoon of matcha to a bottle of water with a squeeze of lemon, and shake it up for a natural energy drink.