How to make Matcha ~ how to whisk matcha like a pro!

hi I'm here with Kanna Yamamoto our head chat ISTA and we are going to show you how to whisk your bowl of matcha now at the cafe we serve it in a demitasse right here it's kind of the modern way or you can do it in a traditional cha one like I have here but for this exercise we're going to do it in our demitasse you ready yes great hi so I'm going to show you all the equipment that we use here in the cafe you may not have all of this at home this right here is called a yuzu mocchi it's actually used to cool the water for tea but it works really well for us because we pour the much of the made much into a demitasse so we need something a handle and a pour spout so your cha wan won't have that the bowl that you drink it in won't have that this right here is called a cha sin it's the bamboo whisk this is 100 times which is the best one for whisking the foam of your matcha now when you open your chest then all the for the very first time all of the times will be curled in and after you use it for a couple of times it will kind of bloom like a flower and open up and that's perfectly fine and that's what you want this whoops this right here is called a chashaku and it's what we use to scoop out about one gram of much on each scoop and I love this it's all made out of one piece of bamboo so the first thing can I is doing this is a really important step because it will help open up the fragrance and the taste of your matcha and it's very important that you soften the tines of your bamboo because you just said you do not want them to be breaking so just gently put it in the hot water and let it relax she's now going to heat the cup and again this just elevates the taste of the tea when you start drinking eggs okay so just leave that to warm up right the Chesson has opened up a little further this step is very important you want to thoroughly thoroughly dry the inside if you do not the matcha will stick to the bottom in clumps so you want it to all be loose in there now because we use so much much in the cafe we have pre sifted this you will probably have this much much at home so what you'll do is you will sift it through a tea strainer or a strainer directly into your bowl we use three scoops that's three grams in our bold much a shot you may prefer a little bit less but we like the strong flavour here in the cafe can I is choosing a large scoop and getting water from our bin kaki this scoop holds about a hundred mil or a little bit more of water the water is not hot it's about 75 degrees potentially 80 degrees now there are several different schools of tea ceremony some safe to whisk it in a w or an M we prefer to whisk it straight back and forth you start slowly and then you speed up as fast as you can making sure that you're not hitting the sides of the bowl because that will break the tines and what you're aiming for is a very very frothy cappuccino like top with no large bubbles whatsoever beautiful Kenai and watch this frothy foamy top it's gorgeous perfect that looks so delicious ja I think Kenai deserves this Cup Dozo Nandi goodbye

Channel: ChikiTeaTV

Views: 213,131

Rating: 4.8568492 out of 5

Keywords: Japanese tea, Green tea, Holly Helt, Japan, Japanese culture, Chiki Tea, Matcha, chasen, Best matcha on the planet, Japanese food, tea, how to, cafe life, tea time, matcha latte, sencha, foodie, kabusecha, ocha, gyokuro, hon gyokuro, houjicha, genmaicha, tamaryokucha, aracha, chawan, chashaku, hishaku, sado, chado, green is the new black, green tea recipes, matcha recipes, tea stories, make matcha, Shizuoka, kagoshima, Nishio, Yame, green tea powder, uji green tea, best green tea, frothy matcha

Id: k7sdhilnhqk

Length: 5min 6sec (306 seconds)

Published: Mon Oct 26 2015