A Japanese Tea Master's Guide to Perfect Matcha
Matcha, a traditional Japanese green tea powder, has gained global popularity and is celebrated on National Matcha Day, May 2. Japanese Tea Master Yoshitsugu Nagano shares insights on making authentic matcha, emphasizing the importance of tools, temperature, and mindfulness. While traditional preparation involves a bamboo whisk and precise water temperature, modern variations like lattes include milk and sweeteners.
- ▪Matcha has been used for centuries in Chinese and Japanese culture and is traditionally prepared with a bamboo whisk and bowl.
- ▪Japanese Tea Master Yoshitsugu Nagano recommends using water at around 80°C (176°F) to avoid bitterness and enhance foam formation.
- ▪Foam is essential in matcha as it affects flavor perception by releasing aromatic compounds when bubbles burst in the mouth.
- ▪Nagano associates matcha preparation with meditation, noting its historical use by samurai in early-morning tea gatherings.
- ▪Traditional matcha tools include a chasen (bamboo whisk), a sifter, and a bowl reserved exclusively for matcha to deepen the ritual experience.
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Matcha, a finely ground Japanese green tea powder, has surged in popularity around the world. Today, variations of the trendy green drink have made their way into cafes, restaurants and people's homes. In fact, the drink has become so popular that Jade Leaf Matcha created National Matcha Day on May 2 to celebrate it. Making matcha dates back hundreds of years in Chinese and Japanese culture, and there are a few tricks of the trade that will help you make the perfect drink. We spoke with Japanese Tea Master Yoshitsugu Nagano to learn everything you need to know. Plus, we got his views on Americanizing the drink by adding milk, sweeteners and additional mix-ins.
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Excerpt limited to ~120 words for fair-use compliance. The full article is at CNET.
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