The definitive guide to Making Matcha

Could you swap your morning latte for green tea? Surprisingly, Matcha has the caffeine kick of a latte but the antioxidants of a superfood.

A little green when it comes to the matcha making process? Read on...

Famed for its lingering, sweet taste and abundance of antioxidants, Japanese matcha is one tea that needs to be on your radar. The health benefits of matcha tea exceed those of green tea because when you drink matcha you ingest the whole leaf, not just the brewed water -
one bowl of matcha is equivalent to approximately 10 cups of regular green tea.

Having visited the opened on T2's 6th UK store in regent street, I learnt the below method which produces smooth Matcha tea in just a few minuets.

Matcha Tea

Ingredients: Matcha and Water 

1. Heat your matcha bowl the same way you’d heat your teapot (swirl hot water around the sides while cupping the bowl in your hands).
2. Take a Matcha Scoop of matcha powder and place in the bowl. Note: the bigger the scoop, the stronger the brew.
3. Fill your bowl with the equivalent of three mouthfuls (approximately 150ml) of 80°C / 176°F water.
4. Take Matcha Whisk and gently tap the mixture to break up any lumps.
5. Hold your wrist vertically above the bowl and whisk the mixture in a W or M shape until you start to see froth (it’s not to dissolve the matcha, it’s just to froth it).
6. Pop any large bubbles that can be seen in the froth - try to get some froth in each cup as this adds a nice texture to the experience.

Iced Matcha:

  Follow steps 1 to 6. Slice a lemon into 3 - 4 slices and place into a jug filled with ice. Pour in the Matcha and top up with Soda Water.

Matcha Latte: 

Follow steps 1-6. Add 1 tsp of honey top up with vanilla soy milk (in quantities to suit your taste).