Happy Hours matcha powder

Ingredients:

1.7g-2g tsp matcha powder (adjust to your taste)

70ml water

Method:

1. Sift 2 Chashaku (1.7g-2g) of the matcha powder into the Chawan

2. Pour 70ml at 176°F (80°C) water into the Chawan

3. Whisk the matcha in a fast W motion until a layer of foam bubbles cover the surface.

Note: For usucha, one usually uses the traditional Japanese bamboo whisk (though breakaway souls love to experiment with electric whisk/milk frother) to create a nice head of crema, for smoother texture and show beautiful colour of the tea. 

Enjoy the full umami taste!

Ingredients: 

3g-4g matcha powder (adjust to your taste) 

50ml water

Method: 

1. Sift 4 Chashaku (3-4g) of the matcha powder into the Chawan

2. Pour 50ml at 176°F (80°C) into the Chawan

3. Slowly knead the matcha using the Chasen, moving left to right, up and down in a gentle rotation around the edge of the bowl

Note: Best to use to make smoothie or latte. Koicha for drinkers to enjoy the rich texture and complex flavours of the matcha with stronger umami taste.

Enjoy!