This picture shows the utensils needed to prepare a bowl of Matcha the traditional Japanese method. The list will be from left to right as shown in the picture.
If you don't have these utensils, don't worry. Please follow the "ON THE GO" method down below.Important notice:
Matcha should be stored in a cool and dry place away from heat and moisture.
Usucha (Thin Tea)
This is the normal way to prepare a cup of Matcha.
Never use boiling water when making a cup of Matcha. Please boil water prior to and allow the water to cool down to normal range. Using boiling water will destroy the Matcha and the tea will become bitter.
Don't press down the whisk to hard. Use a light touch, just enough that you can feel the bristles touching the bottom of the bowl every few strokes.
Koicha (Thick tea)
This method is used in the traditional Japanese tea ceremony.
This type will have a consistency almost like paste and will be very strong in taste and texture. I don't recommend this method until you've had the pleasure of experiencing "thin tea" multiple times. It's special but it might be to strong for beginner Matcha drinkers.
Press down on the whisk with a slightly harder touch. This will allow you to breakdown the clumps and give that rich smooth texture that "thick tea" needs.
This method is best if your away from home for a long period of time or if you don't have the serving utensils needed for the conventional way. Plus a cold bottle of Matcha in the summer is quite refreshing.
Never use warm or hot water for a sealed bottle. You must use only room temperature water or cool water. Shaking hot water will cause the bottle to give off to much pressure.
This method is very simple and only requires a plastic bottle, a scoop of any kind , and Matcha.
For every 10 oz of water add 1/2-1 tsp of Matcha. If you desire a stronger taste, feel free to double the amount.