Thin matcha, everyday Japanese preparation. Light, aerated, with a soft crema.
Sweet zone
Yield
70 ml
↕ drag to adjust · 60–120 ml
✓ in the sweet zone outside the sweet zone (70–90)
Matcha 2g
Ratio 1:35
Temperature 75°C
Grind Ceremonial
Before you start1
- Pre-heat chawanPour hot water into the chawan, empty and dry with a clean cloth before sifting the matcha.
Steps · 4
01 Sift 0:15
02 Pour water — 70 ml 0:25
03 Whisk with chasen 0:45
04 Finish 0:55
Glossary2
- Chawan
- Traditional Japanese bowl used to prepare and drink matcha. Wide and deep enough to allow whisking with the chasen.
- Chasen
- Bamboo whisk with 80–120 prongs used to mix matcha with water and form foam. A fast 'M' or 'W' motion is most efficient.
