Matcha in Foodservice
Matcha Green Tea Powder & How to Make It Easy
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Matcha has developed a reputation for strong health benefits as well as promises of natural cleansing and weight loss. It has experienced a significant growth spurt in North America over the past decade. What started as a fad has since left matcha as a staple in the tea market.
Matcha is a tea powder made from ground high quality Japanese green tea. Because it’s a powder, matcha is very easy to cold brew, add to a smoothie, or make into a green tea latte. Traditionally, matcha is prepared by whisking the green tea powder in a bowl of warm-hot water.
At The Tea Spot, we offer two types of matcha to our wholesale partners: our certified organic fresh matcha is grown from Japanese Tencha in Zhejiang Province, China; and our premium quality traditional matcha is grown in Shizuoka Prefecture, Japan.
How to prepare matcha:
Traditional Matcha Method
Pure matcha tea powder and authentic, traditional tea ceremony tools are what you’ll need to make a fresh and inviting bowl of matcha. You can find these tools in our Matcha Tea wholesale accessories.
The tools for making a traditional bowl of matcha include:
- a tea bowl (“chawan”)
- tea scoop (“chashaku”)
- tea whisk (“chasen”)
The traditional bamboo tea whisk dissolves the green tea powder completely into the water, frothing the beverage so as to make a consistent, well-blended and aromatic bowl of matcha tea.
- Measure out 1/2 cup boiling water into a measuring cup and leave it to cool for 3 - 4 minutes, until it’s barely too hot to the touch (about 180F). While you’re waiting for the water to cool, preheat your matcha bowl by filling it 1/2 full with hot water. Discard that water before going to step 2.
- Place a rounded 1/2 tsp of Matcha powder into the bowl and add 1 tsp of the water from your measuring cup to it. Mix the powder into the water vigorously with your whisk, until you have a smooth, pasty mixture.
- Add the rest of the hot water from the measuring cup, and whisk the Matcha into a nice frothy drink, by flicking your wrist in a back and forth zig-zag motion. Whisk through the center of the bowl with each pass. Your grip on the whisk should stay light, so as to keep your wrist free and relaxed. Keep turning the bowl slowly with your non-whisking hand, or alternate the direction of your whisking motion, to mix and oxygenate all of the liquid in the bowl. This usually takes about 100 back-and-forth whisking moves. Serve the matcha immediately, while it’s nicely frothed.
Modern Matcha Methods
For a modern alternative, you can froth your matcha with an electric milk foamer, or add hot foamed milk to 1/2 tsp of matcha dissolved in a 1/2 tablespoon of water to make a matcha latte.