Matcha ----- Thristy For

MATCHA RECIPE:

MATCHA

For 1 Serving

Tools:
-Chawan
Whisk (Chasen) 
-Bamboo Chashaku Matcha Spoon
-Tray (Not necessary but matcha is messy, so it's good to invest in one)


Process:
-First warm the chawan with hot water and pour it out. Dry the chawan completely. 
-With the chashaku, add around 1 TSP of matcha into a sieve, which has been placed over the chawan.
-Using the bottom of the chashaku, sift through to aerate the powder and get rid of any clumps. 
-Heat your water, it should be around 180 degrees - not boiling
-Pour in 2-3 oz
-Take thumb and forefinger of non-dominant hand, and place on edges of chawan for stability
-Now with your whisk, begin by scraping down the sides. 
-Then whisk in a back and forth motion - this will create the froth. A zig zag motion is ideal, and it should be fairly vigorous. Try to avoid scraping the bottom of the bowl. 
-Your matcha is ready when a layer of tiny bubbles has covered the surface. 
-Enjoy straight from the Chawan or in a glass.