Over time the processing methods changed, and Matcha tea became more freely available. This was due to a manual tea rolling method introduced by Nagatani Soen in 1738, which is still used today. Obviously, machines are now used, but the concept is still the same, producing gorgeous creamy Matcha tea for tea lovers all over the world.
Follow this step-by-step recipe
Place a small sifter or sieve over a tea bowl. Use a measuring spoon and measure out 5 – 10 grams of Matcha powder into a small sifter. Gently press the powder through the sieve with the back of a bamboo scoop. Alternatively, you can use the back of a teaspoon to press the powder; it will have the same effect.
Heat the water to just under boiling. The water should be approximately 175 F. You can use a thermometer to gauge the temperature or allow the boiled water to cool for 2-3 minutes.
Add approximately 2 oz of hot water to the tea bowl and whisk the tea and water vigorously using a zig-zag motion. The mixture should be light and frothy without any lumps.
Savor your Matcha from the bowl as the Shogun would have done all those centuries ago. However, if you prefer to be a little conventional, use a mug; it will taste just as delicious.