Matcha has long been loved for its health benefits due to the high levels of antioxidants and anti-inflammatory properties. It brings a calm, focused energy thanks to the amino acid L-theanine, making it the ultimate brain-boosting beverage. It once served a more traditional purpose, however has now found its way onto the brunch table as a delicious boujee accompaniment.
In Japanese culture, matcha is prepared with care and respect—served in riualistic ceremonies that honour the four basic principals of the Japanese Tea Ceremony—wa (harmony), kei (respect), sei (purity) and Jaku (tranquility).
Dating back to the 8th century, matcha was considered a luxury—a drink for the privleged and would provide alertness and focus. It was the secret weapon for Samurai seeking sharp focus and sustained energy before battle.
The process of matcha begins before harvest. The Camellia Sinensis plants are shaded for the last 2-3 weeks before harvest to enhance the process of synthesis and supercharge the production of caffeine, catechins and theanine. At harvest, the leaves, now known as 'tencha' are picked, steamed and carefully cooled to lock in that vibrant green colour, rich umami flavour and unmistakable aroma. They are then set aside for drying and de-veined to remove the stems. Once sorted and dried again, they are ready to be milled.
A 'soft' stone is used to grind the tencha into a fine powder to avoid generating too much heat or friction. This meticulous process can take up to an hour just to produce a mere 25-30 grams of matcha. Unlike your typical tea, matcha doesn't dissolve—it blends into your drink, letting you consume the whole leaf and all its superpowers.
While one might not have time to suit up in traditional robes, cafes have discovered ways to brew delicious matcha. Served hot or iced, you will find Ripple Effect Tea Co's matcha lattes rich and vibrant green. You'll find a perfect taste balance, with delicate umami, a lovely creamy body and a lingering, sweet aftertaste. Pair it with your favourite milk, or with water. Check out our brew guide below!
Tools
– Chasen (Bamboo whisk)
– Small stoneware bowl
– Fine mesh strainer
– Chashaku (bamboo spoon)
– Scale
– Kettle
Ingredients & Targets
– 3g matcha
– 30g water
– 70°C water
Method
1. Bring your kettle to the appropriate temp (~70°C).
2. As you set up your brewing gear, soak your bamboo whisk in warm water for a few minutes to soften up the bristles.
3. Sift 3g of matcha into a small bowl using a strainer to get rid of any lumps.
4. Pour 30g of hot water into your bowl.
5. Whisk your matcha in a quick W formation to achieve a frothy layer on top.
6. Enjoy your matcha poured over ice and milk or as a hot latte.
Tips
– Once opened, store your matcha in the fridge.
– Matcha is delicate so if your water temperature is too hot, you'll have a bitter tasting matcha.
– Using zig zag patterns in a W formation when whisking will achieve a beautiful frothy layer on top.
Cafe Tips
– Pre-dose (weigh ahead and have containers with correct dosage)
– Have a separate kettle at temp ready to brew, rather than a tea spout on espresso machine which is too hot and may increase the bitterness
– Have a whisk holder to keep the shape of your whisk
– Have some strainers on hand to strain your matcha into a cup to create a smoother body and mouthfeel
– Have a designated milk jug for matcha only
Grab a bag of Ripple Effect Kasumi Barista Matcha here. Happy brewing!
