Japanese green tea that has been ground into an extremely fine powder. This matcha is made from tea grown in Uji, Kyoto, Japan, and is from the first harvest of spring tea.
A quick and simple preparation method for matcha involves placing 1 teaspoon per cup (or to taste) into a cup, adding a small splash of 160-180F hot water, and stirring until a paste forms, either using a spoon or a small whisk. The remainder of the water can then be added and whisked vigorously to suspend the powder in the water and create a foamy layer on top.
You can adjust your preferred bitterness by the water temperature used; lower temp water for less bitterness and higher temp water for more bitterness. If adding milk, use medium to higher temp water, closer to 180F, so that the flavors shine through the milk.
To prevent lumps, you can sift it into the cup using a fine mesh tea strainer.
