Matcha, a fine green tea powder, is hand-made from the youngest leaves and traditionally used in the Japanese tea ceremony. The sweet, grassy taste makes a delightful cup and is best when mixed with milk or soy milk for an instant green tea beverage. Rich in vitamins (A, B-complex, C, E, and K) and antioxidants, matcha is also a natural source of dietary fiber.
green tea powder
*1½ tsp. tea
*8 oz. cold milk or soymilk
*whisk until frothy, enjoy with or without sugar
There are two main ways of preparing matcha: thick and thin.
Prior to use, the matcha is often forced through a sieve in order to break up clumps. There are special sieves available for this purpose, which are usually stainless steel and combine a fine wire mesh sieve and a temporary storage container. A special wooden spatula is used to force the tea through the sieve, or a small, smooth stone may be placed on top of the sieve and the device shaken gently.
If the sieved matcha is to be served at a Japanese tea ceremony it will then be placed into a small tea caddy known as a chaki. Otherwise, it can be scooped directly from the sieve into a tea bowl.