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Thomas and I have been enjoying drinking Matcha, a powdered form of green tea from Japan, lately. The “Way of Tea” or Chado is the Japanese ceremonial presentation of this type of green tea and requires a bowl or chawan, usually ceramic and varying in size depending on how quickly you want the tea to cool, a bamboo spoon or chashaku, for measuring the Matcha and a chasen, crafted from a single piece of bamboo, for whisking the hot water and green tea powder together, which produces a frothy tea if desired. Matcha can be prepared either thick or thin, this type of preparation is called koicha or usucha respectively. Normally a thin tea is prepared by whisking together a little more than a half teaspoon, two heaping bamboo scoops, of Matcha with about 1/3 of a cup or 80 ml of hot (not boiling) water. Koicha or thick tea is made using up to three times the amount of green tea powder that is used to make usucha with the same amount of water. Matcha powder is a bit expensive as it is made from only shade-grown green tea leaves that are dried, de-veined and then stone ground to form a fine, bright green powder that varies in bitterness depending on the quality of the leaves used to make the tea, where lower quality tea leaves produce a more bitter tea. Matcha has a much higher level of amino acids than steeped green tea due to the fact that the the leaves used in making the powdered tea are ingested whereas steeped tea leaves are not and therefore can provide many more health benefits than the typical cup of steeped green tea. So if you’re in the mood for a ceremonial bowl of tea, a boost of antioxidants and the clean taste of spring I would highly recommend a little bowl of Matcha on this cold winter day.*


The Way of Tea, Chado

Chashaku (Bamboo Spoon)

Chasen (Whisk)

Matcha, Green Tea Powder

Chawan (Bowl)

80 ml of Water at 80° C Whisked with the Matcha Powder

Frothy Green Tea

Makes Me Think of Spring

*Information source: Wikipedia