EXPERT TIPS for making DELICIOUS MATCHA
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- เผยแพร่เมื่อ 28 พ.ค. 2024
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Want to ACTUALLY ENJOY the taste of pure Matcha? Here are 5 expert tips and tricks to elevate your Matcha drinking experience. Transform your Usucha or Koicha with some simple and easy advice.
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Great video! But as a student of Urasenke Japanese tea ceremony I want to address a couple things.
1) true that not all bright green matcha is good, but anything that doesn’t have that vibrant, fresh color is sure to disappoint (to keep your matcha fresh longer, always store in an airtight container in your fridge)
2) sifting beforehand makes things so much easier! And in my tea school we are always sure to sift into a separate container before we prepare tea
3) the tines of your tea whisk should not touch the bottom (while making a paste it is ok, although I recommend a separate whisk for thick tea preparation). However, when you’re vigorously whisking into a froth definitely be sure they do not touch the bottom. If you want to create a very fine foam on the top, keep the speed up but just along the surface (this gives the tea that desired microfoam)
- bonus: not all tea ceremony schools desire a thick foam. Urasenke does, but Omotesenke creates a sort “pond” for the surface of their tea!
Thank you Don for all your wonderfully informative videos!
Your thoughts on temperature? Personally, I like using 98-99°C water :)
@@matt7luck 2gr of Matcha to 70mls water at 80C ( Urasenke Chado School )
@@matt7luck From what I've read: Temperature of 80°C for superior quality, 70°C for super premium and 75°C for premium quality. Try different variations. You'll notice the taste changing.
@@matt7luck 90° is healthiest according to a study i read earlier, i can find the link if you want
i've been watching many videos on TH-cam about Matcha, because my fiancé recently bought me some Matcha. This has been by far the best video I've watched so far. Thank you! I hope to be a Matcha connoisseur one day, because I'm already a tea fanatic.
He explains how to get 70ºC on 11:12min. Just PERFECT
I would like to add a few things as supplimentary information, generally japanese vendors specify which of their matcha is suited according to them for making koicha. As a good rule when making high grade matcha is to prewarm the chawan (good idea to use a japanese rakuyaki which has kamugawa river stone in the glaze that acts as non stick surface) and for koicha you need to sift the matcha to remove static electricity, because high grade matcha is ground to a more finer powder than usucha and it holds on to static electricity and that forms lumps, so sifting is a good idea whan using 4 chasaku worth of matcha, and with koicha you need to use a whisk with less prongs to avoid making a froth, and adding a little water and making a paste is how I learned to make koicha, but with usucha if I pre sift it is not a must. At a formal tea ceremony they usually serve the tea with sweets, called wagashi, so that your body absorbs the tea better and to avoid drops in blood sugar even in healthy people, and they also serve a multi course meal called kaiseki ryori, which consists of usually small plates of food with seasonal ingredients. For me matcha, koicha in particular is very strong, I would not drink it every day, I agree with the chinese medical theory that green tea cools the body so in winter time I would rather drink aged roasted oolongs and aged sheng puerh or ripe puerh, aged white tea, heicha, red teas, anything that is more fermented less green and raw.
thank you for the information 🙏
How's that in plain English? You're throwing around a lot Japanese terms here without defining them.
@@MrRezillo If you don't know you can't afford it.
@@onixxx1984 wow, what a shitty attitude.
@@mst2203 Baby that's how I roll.
I just discovered matcha and I found your video. I know it's been 3 years, but if you read these comments, thank you so much for the in-depth instructions it was very helpful
I started drinking this about a month ago. I swear I can think better 😅
Loved all the tips, thank you. 😊
Thank you so much for all the helpful tips!!!
So informative! Thank you!
Thank you for the video, it was super useful!!!!
Really good info. Thx!
Thank you so much for the tips (and the freebie at the end, lol).
I loved how very well explained this was. Details are appreciated, thanks!
Thank you, Don, great information 👍😊
Truly beautiful video!! Thank you!
Another great educational video. Thank you!
Your bonus tip was exactly the reason why I was looking for matcha videos!😆Thank you!
Thank you for this informative video. Match is beautiful.
You are a genius! Thank you !
Wow!! Best video on match I have found !!
Amazing and very interesting vidéo, thanks a lot for this information !
I love matcha and I'm thinking of buying the one you have in your store.
Very helpful, thanks! My first attempt at making it myself was a bit disappointing😂 so am looking forward to applying your tips!
Fantastic thankyou. I can now fall in love with matcha not just the idea of it....
A cheese that's not yours may be nacho cheese, but a cha that's mine is matcha. 🍵
This is ridiculous and I love it 🤘
I love you
Lol
Periodt! Lol
Thank you for your good tips on Matcha. Love it.😊
thank you sir
Oh thanks a new video 😍
Very well explained, love your programme. Will try now.
Thanks for your 5 essentials tips and a bonus! All the love from Philippines! :)
Hey, a video that can inspire me to do a session w/ the master's matcha!
i have drank matcha multiple times a week for a few years, and have enjoyed it so much. this vid really gave me good information to actually enjoy matcha on another level, thank you!
you just elevated my Matcha experience by 1000x! I used to be put off by the bitterness but after applying your tips I've just had the most delicious Matcha session :) thank you so so much!
Love your matcha Mei Leaf. I’ve already ordered 100g of the ceremonial grade and 2 days ago I ordered your amazing master grade matcha for the second time. My all time fav. Thanks guys 😊
Beautiful crystal glaze on your chawan!
Please do a video on 5 best tips for making Matcha latte
Your old vids were very informative. Full of information and very direct to the topic. I learned a lot about matcha from you.
Wow, thank you for full explanation! I can not believe just one cup of matcha has all these details we should know! Thanks 🙏
I went ahead and got the equipment along with the Matcha tea and followed this video precisely. And oh my goodness the results came out perfect! I've never tastes such delicious tea before. My first time trying Matcha and Im loving it. Thank you for inspiring me to try it! I will be adding the tea routine to my breakfast from now on!
Just bought matcha Chawan from the website and was curious to see videos! Oh Lord I can listen this gentleman voice 24/7! 🔊 videos of how to make matcha very informative! Thank you very much! 🙌🏼
You talked me into it, just placed my order for Matcha and a couple of chawans (from you)
Yay for matcha!! Thanks for the great video Don! If I may propose an alternate method from discussions I've had with a good friend of mine. They (and me) like to use boiling water and to aerate right away as this allows for finer bubbles. 1: Warm the bowl and wet the whisk 2: add 2 1/2 scoops of matcha (so about 1tsp) 3: 50-60 ml boiling water 4: whisk vigorously using your wrist (not arm) in a back and forth motion with the whisk staying above the bottom of the bowl (not touching the bottom, this brings in more aeration), 5: Pop any large air bubbles to ensure a smoother texture. Also pro tip for storage: always store your matcha in the freezer no matter how long you keep it as it oxidizes very quickly, and do use a strainer to break up the clumps, that makes it easier to mid into the water at the beginning :) I always have a sweet before drinking my matcha bowl (some wahashi or lightly flavoured red bean sweet) take your time and enjoy the experience ☺️
The freezer destroys the matcha, they store the tencha at 1 - 2 degree Celsius very near to freezing but not there, if you freeze your matcha and take it out of the freezer condesation will build up and add moisture to your tea. You can put unopened matcha in the fridge at around +4 Celsius and store it until you open it. There are 20 gram nitrogen flushed matchas out there in a can (Marukyu Koyamaen for example), I buy a few and when I open one up I use within a week or two.
@@onixxx1984 That does make sense from a physiological standpoint. I'll try some in the fridge and freezer with my next batch and do a comparative test. Though I'm quite picky with my matcha and I have to say that I've found the freezer method works very well for me. I only take out what I need and use it right away, so condensation isn't an issue for me. I haven't noticed a big loss in quality
@@matt7luck I saw sazen tea has the greatest selection of Uji matcha I have seen sofar, I am planing to order matcha from them, sofar I tried matcha from the regular japanese online vendors, from hibiki an, maiko tea, horaido, ippodo, yuukicha, and I tried a few Marukyu Koyamaen matchas and Hoshino yame matchas from a hungarian vendor teautja.
I just started drinking ceremonial matcha at home. I have decided on my third try to just drink it by itself from the bowl this morning, and the
Whole experience was different, and more enjoyable. Then this vid pops up in my feed in the evening. So thnx
By far the best video on matcha tea out there. It answered a lot of questions I had (about what I’ve been clearly doing wrong during the preparation) including why I felt always nausea. Thank you Sir.
Just tried drinking from the brewing bowl instead of transferring to a cup, game changer tastes so much better thank you
thanks! cools down quick though
Just discovered what matcha really is this last week and drink two servings a day. Love the way it makes me feel. This is great info, really is an art making and enjoying matcha.
Loooks yummy
I was making it wrong. WIll have a bowl of Matcha tomorrow morning~ Thank you!
Thank you Don, I needed this ! I’ve been using too much water and too hot! Excited to try this tomorrow. Cheers!🍵
Wow. What excellent information. I learned about Matcha tea good for neuropathy issues and inflammation from the nerve doctors on TH-cam however they did not give all this information about the type of matcha to buy and of course I had some mediocre culinary grade that wasn’t organic and of course it did not work. So now I learned from you about the proper types of Matcha to buy and now I’m searching more on Amazon to get a ceremonial grade of matcha and will try it again. Great informative video Mei. Thanks so much❤❤❤
I need this ! Bought a big bag of matcha 🎉
Folks, don't forget to wet your whisk by dipping it in hot water before using it, or you might get spiky bamboo bits in your tea. I made that mistake and I almost choked ;-)
Greetings from Malaysia..Thank you Don from Mei Leaf for this very useful tips on matcha..i am looking forward to be a fan of matcha after watching this video..wish me luck..take care stay safe
I needed this i can never make it right
Great information thank you. I'm a newbie to matcha and want to order from Amazon. Too bad you don't have a particular brand that you suggest. If you know of a great brand on Amazon can you please tell us which one to order?
It’s funny because I’m a matcha-novice, but I’ve liked coffee for a long time and I’ve always been drinking it from a bowl ^^ Great video !!
Thanks for video gave you a like
I like to use room temperature water. I will do about 50 ml of water per gram. Usually a dash of honey to add a little extra sweetness. Some varieties you don't need this however.
Throw it in a mason jar and shake vigorously until I have a nice thick froth. I might start using a bowl instead of my nice wide whiskey glass though 😄.
Using warm/hot water definitely brings out some additional bitterness.
So far I'm very impressed with zenergy and health benefits!
The best video EVER about matcha. The "nauseous" feeling (17:23min) of drinkin it I had too... we must not use too much matcha, and MAYBE use a matcha less green, cause i think the "nauseous taste" comes from the L-theanine (+ green) and the BITTER taste (which I found so pleasant!!) comes from catequines (old leaves, less quality matcha, less exuberant green BUT I found the taste better!).
Hi, Mei Leaf
I've been watching your video for a year with a lot of fun. Your Japanese tea knowledge is more than Japanese sometimes! Thank you for your new video. I would love to introduce our Matcha someday.
Wow, this video is praising matcha and more.
Any precise measurements on the matcha to water ratio?
Could you, or one of your very insightful subscribers, recommend the best temperature controlled kettles?
Great video. After the paste could I put about 6 oz of warm water with it? If it’s diluted does it take away its nutrients ? Thank you.
I've definitely had some bad matcha before... One was almost yellow grey with almost no flavor. Good matcha is so soothing and intense!
this is great 411. Why the company I purchased direct from doesn't have this on their www is mind boggling
May I ask which brand of frother you chose for your shop, and why? Also, are they rechargeable? Thank you!
Wow. The bowl advice just too gourmet for me.
Same procedure using same tools but Instead of water I used soya or almond milk. Its like a treat beautiful taste ❤
An inexpensive Induction cook top has both a timer and temperature control settings. Mine is NuWav
Love the use of endure vs enjoy. The single most important factor is buy CEREMONIAL MATCHA. Everything else is foam on top ;)
Whisk, temp 80 degree C,
I love watching the old videos. I don't think they're amature-ish, they're pure. Sure you have been updating camera, light and sound, but I enjoy watching the old stuff just the same 🥰
Can you please advise the appropriate storage vacuum sealed container for matcha.storage. Mostly all of them are not compatible with powder 🤔
Mannn, I got the Master's matcha 2022, the quality is very good!
MATCHA MUST BE THE FOUNTAIN OF YOUTH BC U LOOK YOUNGER N YOUNGER.... THE 1ST N 2ND VIDEOS I VIEWED WERE FROM 5YRS AGO N SCROLLING I SAW ONE FROM 8YRS AGO.... U LOOK AWESOME!!!!
hahahaa nicee love it
Some of the most famous and certainly highest quality matcha producers in Japan, such as Marukyu Koyamaen don't mention a cultivar on their lable. After all they're selling you their blend, so a cultivar being mentioned really doesn't have anything to do with quality. Perhaps that applies to western facing brands certainly not to traditional brands.
In the West it matters as there is a lot of garbage going around. You don't need to know the cultivar if a brand has reputation. Most westerners don't know any brands though.
Horii Shichimien has a few single cultivar matchas. Some are unique to them.
There's no way I can follow the "less is more" rule, I need to be able to sip my drink all morning instead of one sip and done.🤣 I'll stick to slightly watered down matcha if it means I can have a whole delicious cup.
Is macha good for the liver.
I do my Matcha with oatmilk sometimes. Because oatmilk replenishes the stomach-lining its great to use when drinking espresso too... instead of a glass of water on the side.
Could you do a session that touches on why the differences in the intensity, hardness of the packing of pu er ? Inquiring tea heads want to know.
where do you suggest we but tea
Can I just use it to make regular tea and get the same health benefits?
Great video as always, could you do a video on chai masala? I’d love to hear your opinions on it, just a suggestion :)
On my journey to become a Matcha expert and make my own flavor infusions. Day 0(Watch Matcha videos and cry from the daunting task)✅️
warming the bowl and sifting is important id say... and you will most likely get clumps anyway if you dont sift it, and this "paste" will be a ton harder to get off the sides and whisk. Warming the bowl keeps the final tea an even temperature, as cooling too quickly will prevent foaming. Also, your chasen should have over 60 tines, or else acheiving a foam will be more difficult.
Also, this is totally unnecessary in my eyes, but a bizen clay chawan really enhances the luxury of the experience.
I agree with sifting the tea. In a traditional tea ceremony all the water will be added at once. This way you don't have all your tea stuck at the bottom of the Chawan leading you to potentially damaging your Chasen by scrapping it up. When whisking tea the whisk really shouldn't touch your bowl at all.
There are many different kinds of Chawan though and Bizen Clay is not the most typically preferred. The most favoured chawans traditionally are Raku, Hagi and Karatsu. Generally I would advise against an unglazed clay as those tend to mute the freshness of your tea somewhat
@@JustiaFiat I have a raku chawan but as it is so expensive i rarely use it! and its usually just on display...also about the unglazed clay, good to know! that makes sense since unglazed tokoname can do that for sencha
i just like the way it feels in my hands, and how the scent of the tea can stay with the clay, my bowl smells like a fresh forest meadow and i love it 💚
Hmm.. i don't really have any problem even if i don't sift the matcha 🤔, but i always preheat my bowl tho.. i think preheating is the most important part..
Ceremonial grade is so expensive :/ is there a high quality culinary grade Matcha brand that you can recommend ?
no offense to Don lol but does anyone know any good organic matcha i can order through a North American store? ive bought from mei leaf of course but i might be buying matcha regularly and i prefer to get it a bit easier bith a better shipping rate 😅
I make mine in a nutribullet with a little mct comes out creamy and frothy!!!
What size is that pouch on your website?
30g
What’s the best brand to order?
Same question🙋
I've seen really good quality matcha being sold from Japan for up to $100 per 30g dubbed heritage grade, the heavens must open up and angels descend around you 😂
heritage grade is a strange name when considering how short the shelf live of matcha is
@@MirrorscapeDC I don't think it means it's ancient or anything I think it just means it's very precious
@@MirrorscapeDC it's on yunomi.life if you wanna check it out they have like 5 or so grades of matcha
check out sazentea.com , its 80 something dollars for 30g of choko no mukashi, but its the best matcha ive ever had in my life, and ive been to japan
they also grade it by saying "for koicha" or "for usucha"
How much does cows milk actually affect the health benefits of matcha? (Casein bonding with things)
Its not really a black and white issue, but there is some evidence that tea with milk actually increase the bioavailability of polyphenols. That being said, if you're using a good quality drinking grade matcha, it doesn't really make sense to add milk to an already mild and slightly sweet thing.
@@steeping I like it straight, but sometimes with milk. Tried almond and oat milk to keep the full Benefits of the matcha in tact. But cows just tastes much better
How much matcha can you drink each day?
Nothing beats tasting a cup of matcha determine whether it's rubbish or amazing.
Hey just letting you know not all your links work. In the description.
matcha is good
Is adding honey or sugar to tea like a no no in the tea community or is it ok
Drink it how you like it If you Feel good and comfy its Always good for your soul
Glad you mentioned the nausea 😵 day three I threw up loll
Should I learn Cantonese or mandarin if I'm interested in Chinese tea and pottery for buisness???
Mandarin. Your reach will be much greater than Cantonese, however much it pains me to say that.