No Matcha, No Life- Japanese home cooking class in Tokyo
Matcha, which boasts high popularity around the world, is a fascinating tea with a long history, unique production methods, and special preparation techniques. By learning about these aspects, you can appreciate matcha on a deeper level. Whether you are a beginner or looking to enhance your matcha experience, the following knowledge and tips will surely be helpful.
Matcha that I made myself- Japanese home cooking class in Tokyo
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Basic Knowledge of Matcha
Matcha is a finely powdered green tea made by steaming and drying tea leaves, then grinding them slowly with a stone mill. The raw leaves used are called "tencha," which are cultivated using a method called "covered cultivation," where tea fields are shaded from sunlight for about 3–4 weeks before harvest. This increases the amino acids (theanine) in the leaves, enhancing umami and reducing bitterness, resulting in a mellow flavor.
A unique feature of tencha is that it is dried without being rolled during processing, which preserves matcha’s vivid green color and rich aroma. After a maturation period, the tencha is slowly ground with a stone mill.
Since matcha is consumed as a powder, you ingest the whole leaf, making it more nutritious than regular green tea. It is rich in caffeine, vitamins, and minerals. Historically, it was used by Zen monks to stay awake and as a traditional medicine. Today, it is also valued for its potential to stimulate the brain and provide health benefits.
The History of Matcha
Origins and Transmission from China
The origins of matcha date back to the Tang dynasty (618–907) in China, where tea leaves were steamed, compressed, powdered, and dissolved in hot water—a practice known as "whisked tea." During the Song dynasty (960–1279), the methods for making and drinking matcha evolved further, as detailed in ancient texts like the "Tea Record" and "Great Treatise on Tea."
Arrival and Development in Japan
Tea was introduced to Japan during the Nara to Heian periods (about 1,200–1,300 years ago), initially as a medicine. The prototype of matcha began in the early Kamakura period (about 800 years ago), when Eisai, the founder of the Rinzai school of Zen, brought tea seeds and processing methods from the Song dynasty. Eisai wrote "Kissa Yōjōki" (Drinking Tea for Health), spreading knowledge of matcha’s benefits and preparation. His disciple, Myoe Shonin, also contributed to the spread of matcha at Kozan-ji Temple in Kyoto.
Development in the Muromachi to Azuchi-Momoyama Periods
In the Muromachi period, Shogun Ashikaga Yoshimitsu highly valued tea gardens in Uji, making Uji famous for matcha. During this era, matcha spread among the aristocracy and samurai, laying the foundations for tea gatherings and the tea ceremony. In the Azuchi-Momoyama period, Sen no Rikyu perfected the "wabi-cha" style, establishing the culture of "chanoyu" (the tea ceremony).
A treasured matcha bowl I received as a gift- Japanese home cooking class in Tokyo
Evolution from the Edo Period to Modern Times
The Edo period saw advances in tea processing, such as the invention of sencha by Nagatani Soen and the development of gyokuro by Yamamoto Kahei. After the Meiji era, matcha began to be used not only as a beverage but also in Japanese and Western sweets and cuisine. In recent years, matcha has gained attention overseas, especially in America and Europe, and is enjoyed globally alongside sushi and Japanese cuisine.
Summary
Matcha originated in China, was introduced to Japan, and developed uniquely to become the core of Japanese tea culture. Today, it is enjoyed not only as a drink but also in various dishes and desserts, beloved worldwide.
How to Prepare Matcha (Proportions, Water Temperature, Whisking Techniques)
Required Tools
Matcha powder
Matcha bowl (chawan)
Bamboo whisk (chasen)
Bamboo scoop (chashaku) or teaspoon
Cooling bowl for water
Proportions
Matcha: 2 scoops with a chashaku (about 1.5–2g), or a lightly heaped teaspoon
Water: 60–70cc (just under one small cup)
Water temperature: 75–90°C (around 80°C is typical; use slightly hotter water in winter and cooler in summer)
I whisk matcha with all my heart.- Japanese home cooking class in Tokyo
Steps
Warm the Tools
Pour hot water into the bowl and over the whisk for 10–20 seconds to make the whisk more flexible and easier to use.Add the Matcha
Discard the water, then add 2 scoops (about 1.5–2g) of matcha to the bowl.Pour the Water
Add about 70cc of hot water (75–90°C).Whisk the Matcha
Soften the whisk in the water. Hold the whisk vertically, lightly touching the bottom of the bowl, and move it quickly back and forth for about a minute. Then, use a motion like drawing the letter "M" to create fine foam on the surface.
For a beautiful froth, use your wrist to move the whisk briskly (practice makes perfect). Once the froth is formed, lightly touch the surface with the tip of the whisk to shape the foam into a gentle mound in the center, then slowly lift the whisk out.
Tips
Always boil the water first, then cool to the appropriate temperature.
If the matcha is too diluted, it won’t froth well and may taste bitter or off, so measure carefully.
Warming the whisk beforehand prevents breakage and helps create a fine froth.
The matcha is ready when the surface is covered with fine foam.
How to Use the Tools (Matcha Bowl, Whisk, Scoop, etc.)
The main tools for preparing matcha and how to use them:
Matcha Bowl (Chawan):
Used for whisking matcha. The ideal size allows the whisk to move freely. If you don’t have one, a café au lait bowl or rice bowl can be substituted. Warm the bowl with hot water before use.Bamboo Whisk (Chasen):
Used to mix and froth the matcha and water. Move it lightly in an "M" shape using your wrist to create fine bubbles. Avoid using too much force or making large bubbles.Bamboo Scoop (Chashaku):
A bamboo spoon for measuring matcha powder. It helps you measure the correct amount—typically two scoops (about 1.5g) for a serving of usucha (thin tea). There are traditional techniques for holding and scooping.Cooling Bowl:
To avoid pouring boiling water directly into the bowl, transfer hot water to a cooling bowl to bring it to the right temperature (70–85°C). This makes the matcha taste smoother.Tenugui (Cloth):
Used to wipe the bowl or scoop, and also to wrap the tools after use.
Tools for making matcha- Japanese home cooking class in Tokyo
Mastering these tools allows you to prepare delicious matcha and learn the basic etiquette of the tea ceremony. Beginners can easily enjoy matcha at home using substitutes for these tools.
Simple Etiquette and How to Drink Matcha
Basic etiquette and tips for drinking matcha:
Order of Eating
Eat the sweets first. This is the basic rule. Sweets should be eaten in halves or thirds (not too small) for elegant manners.Handling the Bowl and Drinking
When matcha is served, bow slightly to express gratitude. Hold the bowl with both hands and rotate it clockwise twice (180 degrees each time) to avoid drinking from the front, showing respect for your host and the bowl’s maker.
Hold the bowl with your left hand underneath and your right hand around the side.
After drinking, wipe the rim where your lips touched (using a paper napkin or handkerchief is polite), then rotate the bowl back and place it down gently.Drinking Tips
Drink the matcha slowly in 3–4 sips.
When finishing, make a light slurping sound to signal you have enjoyed it.Preparing Matcha at Home
Sift the matcha through a tea strainer to prevent lumps.
Warm the bowl and whisk with hot water, add about 2g of matcha, pour in 60–70ml of water at 70–80°C, and whisk briskly to create fine foam.Enjoying After Drinking
In a tea room or Japanese café, enjoy the hanging scroll, seasonal flowers, and tea utensils as part of the experience.
By following these three points—eating the sweets first, rotating the bowl to avoid the front, and wiping the rim before returning the bowl—you will have mastered the basic etiquette for a matcha gathering. Don’t be too formal; relax and enjoy the culture of Japanese tea.
The Relationship Between Wagashi (Japanese Sweets) and Matcha
Wagashi and matcha are inseparable in Japanese traditional culture, especially in the tea ceremony.
Beautiful Wagashi- Japanese home cooking class in Tokyo
Flavor Interaction
The sweetness of wagashi softens the bitterness and astringency of matcha, enhancing its flavor. Conversely, matcha’s bitterness accentuates the delicate sweetness of wagashi. This balance creates a unique and satisfying experience for both the palate and the heart.
The Role of Wagashi in the Tea Ceremony
In the tea ceremony, wagashi is always eaten before drinking matcha. The lingering sweetness in your mouth makes the matcha taste milder and more delicious. Wagashi is not just a snack but is also valued as an art piece expressing the season or the theme of the tea gathering.
Seasonality and Aesthetics
Wagashi often reflects the beauty of the four seasons and the spirit of hospitality, embodying Japanese aesthetics. In the tea room, enjoying the sweets, utensils, and decorations with all five senses is essential.
Pairing by Type
For koicha (thick matcha), main sweets like nerikiri, manju, or mochi are recommended.
For usucha (thin matcha), dry sweets like rakugan or konpeito are suitable.
“The sweetness of wagashi softens the bitterness of matcha, and together they enhance each other, leaving a pleasant aftertaste.”
Summary
Wagashi and matcha symbolize not only the harmony of flavors but also Japanese tradition, aesthetics, and the spirit of hospitality. In the tea ceremony, they come together to bring out the best in each other.
If you have a slight interest in matcha, Please feel free to enjoy it casually.
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