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The preparation of matcha tea has its roots in an ancient tradition that, to the surprise of many, does not originate from Japan.
The history of matcha actually begins in imperial China during the Tang (618-907) and Song (960-1279) dynasties, where Buddhist monks consumed powdered tea leaves to keep their minds alert during long meditations. The decisive turning point came in 1191, when the monk Eisai returned to Japan bringing seeds of Camellia sinensis and the method of powdered preparation.
Eisai planted the first seeds in the fertile lands of Uji, near Kyoto, presenting matcha as a powerful spiritual and medicinal tool. This connection with spirituality allowed matcha to take root in Japanese culture, evolving into the complex ritual of Cha No Yu (茶の湯), the tea ceremony perfected in the 16th century by Sen no Rikyū according to the Zen principles of Harmony (和, Wa), Respect (敬, Kei), Purity (清, Sei), and Tranquility (寂, Jaku).
The production process makes matcha unique: 20-30 days before harvest, the plants are shaded (kabuse), reducing sun exposure by up to 90%. This light stress increases chlorophyll, giving the characteristic bright green color, and increases L-theanine, responsible for the distinctive umami flavor. After harvesting, the leaves are steamed, dried without rolling (becoming tencha), and slowly ground in stone mills that produce just 30-40 grams of matcha per hour.
The quality of matcha is distinguished into ceremonial grade (from the youngest leaves of the first harvest, sweet and complex, for traditional preparation) and culinary grade (more robust and bitter, ideal for creative recipes). The most renowned regions are Uji, the historical cradle of matcha, and Nishio, both celebrated for ideal climatic conditions and millennia-old artisanal mastery.
The preparation of a good matcha starts with the choice of tea. Recognizing quality matcha requires attention to precise sensory indicators. Color is the first storyteller: an excellent matcha stands out for its vibrant jade green hue, almost electric. Yellowish or grayish shades are signs of oxidation or inferior quality.
The texture should be impalpable and silky, similar to talcum powder, so fine that it forms small clumps that dissolve easily with a sieve. The aroma should envelop you with fresh, sweet, and vegetal notes, sometimes enriched with floral nuances. A scent reminiscent of hay or dust indicates a poor product.
These criteria are fundamental to understanding how to prepare high-quality matcha tea.
Not all matcha is the same: the quality varies significantly based on the age of the leaves, the time of harvest, and the processing method. Understanding these differences is essential to choosing the right matcha for your needs and achieving the best results in preparation.
The pinnacle of production, obtained from the youngest buds and leaves of the first spring harvest. Intended for pure tasting with traditional Usucha or Koicha methods, it offers a balance dominated by natural sweetness and intense umami, with minimal astringency. It is the ideal choice for those who want to discover how to make matcha tea in its most authentic form.
You can purchase the ceremonial matcha in the Terzaluna e-shop.
An excellent quality compromise, often from the first harvest but with less rigorous selection. Ideal for daily use and preparations like Matcha Latte, where a pronounced but harmonious flavor is desired. Perfect for those looking to drink matcha powder regularly.
You can purchase the premium grade matcha in the Terzaluna e-shop.
Produced with more mature leaves, it has a dull green color and a robust, bitter, and astringent flavor. This intensity perfectly withstands mixing with other ingredients in the kitchen, from desserts to smoothies. Great for learning how to prepare matcha in creative recipes.
You can purchase the culinary grade matcha in the Terzaluna e-shop.
Preparing matcha tea according to tradition requires specific tools, each perfected over centuries to enhance the qualities of this precious green powder. Each accessory represents a tangible bridge to a millennial culture, where form serves purpose with essential elegance.
Chasen (茶筅) - The Bamboo Whisk
The most iconic tool of the tea ceremony. Hand-carved from a single piece of bamboo, it consists of thin tines (70-120) branching from the base. Chasen with more fine tines are ideal for light and frothy Usucha, while those with fewer but sturdier tines are suitable for dense ceremonial Koicha. Its function is to evenly suspend the powder in the water and incorporate air to create the characteristic "jade foam."
Nothing creates the perfect foam like the traditional chasen. If you want to try authentic Japanese preparation, you can find the Chasen for Matcha on Terzaluna, made according to ancient tradition.
Chashaku (茶杓) - The Measuring Spoon
With an elongated and curved shape, traditionally made of bamboo shaped by steam. The curvature allows for precise scooping of the ideal amount of matcha (about 1 gram) from the container to the bowl. Bamboo generates less static electricity than metal, facilitating the detachment of the fine powder and ensuring perfect measurement.
Precision is part of the ritual: measure your matcha with elegance thanks to the Chasaku, measuring spoon for Matcha, available on Terzaluna. Every gesture gains meaning when using authentic tools.
Chawan (茶碗) - The Tea Bowl
Not just a simple container, but a functional work of art. With a wide bottom and almost vertical walls, it offers the chasen the necessary space to move freely. Traditional chawan vary in shape according to the seasons: deeper in winter to retain heat, more open in summer to promote cooling.
Every preparation needs its ideal container: for matcha, the bowl is an integral part of the experience. Discover the Matcha Bowl or Gaiwan on Terzaluna and complete your ritual.
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Matcha Holder - The Whisk Holder
An essential support for properly storing the chasen after use, maintaining its original shape and allowing for optimal drying. It preserves the integrity of the delicate bamboo tines, prolonging the life of the tool.
The Matcha holder or whisk holder for Matcha is available on Terzaluna to help you store it correctly, prolonging its life and effectiveness.
Complete Sets for the Tea Ceremony (Cha No Yu)
The harmony between all elements is fundamental in Japanese tradition. The complete sets bring together chasen, chashaku, chawan, and accessories in combinations designed to create a perfect aesthetic and functional experience, allowing you to replicate the authentic tea ceremony even at home.
Whether you're a beginner or an enthusiast, a complete Matcha set is the easiest way to start preparing matcha properly. At Terzaluna, you will find sets designed for an authentic and fulfilling experience.
At Terzaluna, you will also find a curated selection of authentic tools that strictly adhere to the standards of Japanese craftsmanship, allowing even novices to approach traditional preparation with accessories that honor the cultural depth of this millennial ritual.
Preparing matcha tea according to tradition is a meditative journey that transforms a daily moment into an oasis of mindfulness. Every gesture in the preparation process is not only functional but part of a ritual that invites mental presence and connection with the present moment. Let's discover how to make matcha tea following ancient Japanese wisdom.
Usucha represents the most widespread and accessible preparation of matcha, ideal for daily consumption. Its balance between body and freshness makes it perfect for appreciating the aromatic nuances of quality matcha. This is the basic method for those who want to learn how to prepare traditional matcha tea.
The ritual begins by warming the chawan with hot water, a gesture that purifies the bowl and softens the chasen's bristles. After drying the bowl, 1.5-2 grams of matcha (two chashaku scoops) are sifted directly into the chawan, a crucial step to eliminate lumps and ensure a velvety consistency.
The water must be heated to 75-80°C – never boiling, which would "burn" the delicate aromatic compounds. Pour 70-80 ml over the green powder, initially creating a thick paste that will be progressively diluted.
The chasen comes into play with its characteristic movement: held vertically, without pressing on the bottom, it is moved rapidly in a "W" or "M" pattern starting from the wrist. This movement, performed for 15-30 seconds, dissolves the powder and incorporates air, creating the characteristic dense and velvety "jade foam." Finally, the whisk is gently lifted from the center, leaving a small mound of foam.
Koicha represents the deepest expression of matcha tradition. Reserved for formal occasions and moments of elevated contemplation, it requires only ceremonial-grade matcha of the highest quality. This is the most refined form of preparing ceremonial matcha tea.
The proportions are an act of faith in quality: 3.5-5 grams of matcha for 30-40 ml of water create a consistency similar to warm honey. Sifting becomes even more crucial in this concentrated preparation.
The movement for koicha transforms: no longer the vigorous whisking of usucha, but a slow, meditative "kneading." With circular and enveloping gestures, the powder is gently mixed with the water, pressing gently against the bowl's walls. The goal is not to create foam but to achieve a perfectly homogeneous, dense, and glossy mixture.
The flavor of koicha is an extraordinary experience: powerful, complex, with a deep umami that develops slowly on the palate. During a traditional ceremony, a single bowl is shared among guests, symbolizing harmony and mutual respect.
Modern life doesn't always allow time for the full ritual with a chasen and chawan. There are alternative methods that let you enjoy the benefits of matcha even without traditional equipment, while maintaining the basic principles: quality ingredients, correct temperatures, and respect for proportions. Let's discover how to make matcha tea in a practical and quick way.
The electric milk frother is the most effective alternative to the traditional chasen, replicating the rotary motion that creates a rich and creamy foam. It's particularly suitable for matcha latte and when you wonder how to drink matcha tea powder without complications.
Sift 1-2 grams of matcha into a large cup. Add a little hot water (70-80°C) to create a thick initial paste to avoid lumps. Immerse the frother and activate it for a few seconds until you get a smooth mixture. Finish by adding the rest of the liquid and continue frothing with a vertical motion to incorporate air and create the characteristic frothiness.
The blender is the ideal solution for larger quantities or elaborate drinks. The power of the blades ensures perfect dissolution, eliminating the need for pre-sifting. This method perfectly solves the question of how to prepare matcha without traditional tools.
Pour directly into the container the water at the correct temperature and add the matcha – 1-2 grams per 80-100 ml of liquid. Blend at medium-low speed for 10-15 seconds until you achieve a smooth consistency and light foam. This approach is versatile, allowing you to easily incorporate other ingredients for smoothies and creative preparations.
For those always on the move, the shaker or a bottle with a tight seal is the most practical solution. Particularly effective for cold preparations and perfect for those looking to make matcha tea wherever they are.
Place 1-2 grams of matcha directly into the shaker, add the chosen liquid, and close tightly. Shake vigorously for 15-20 seconds with a decisive motion that allows the powder to dissolve completely. The mechanical action ensures a homogeneous suspension while preserving the essence of matcha.
In emergency situations, you can resort to a kitchen whisk or fork. Pre-sifting becomes essential. Pour the sifted matcha into a bowl and add a very small amount of hot water, creating a thick paste. With energetic movements, beat the mixture against the sides of the bowl. Only once a smooth paste is obtained, gradually add the rest of the water.
Among the alternative methods sometimes suggested online is the use of tea filters to "infuse" matcha like regular leaf tea. This approach completely betrays the essence of matcha and should be avoided by anyone wishing to experience the true qualities of this extraordinary tea.
Matcha is meant to be consumed in its entirety: its strength lies in ingesting the entire ground leaf, not just extracting the water-soluble components. Using a filter, you lose all the non-soluble nutrients - fibers, chlorophyll, most antioxidants, and vitamins - which represent the true added value of matcha.
The result will be a drink with the taste of common green tea, lacking the nutritional characteristics that make matcha a superfood. If you're looking for a traditional green tea experience, opt for a good sencha or gyokuro: you'll respect both the nature of those teas and the authenticity of matcha.
For this reason, you should be wary of any matcha sold in tea bags.
The preparation of matcha tea has transcended the boundaries of ceremonial tradition to become the star of contemporary interpretations that highlight its versatility. This emerald green powder has proven to be an extraordinarily adaptable ingredient, capable of winning over global palates while maintaining nutritional and spiritual quality.
The Matcha Latte represents the most famous modern evolution of this ancient tea, a perfect bridge between Eastern tradition and Western tastes. The preparation requires attention to enhance the qualities of matcha without compromising its delicacy.
For a perfect hot Matcha Latte, sift 2 grams of matcha (preferably Premium or Culinary) into a large cup. Add 50-60 ml of hot water at 70-80°C and mix vigorously with a chasen or whisk until you get a smooth paste. This concentrate forms the base of the beverage.
The choice of milk is crucial: whole cow's milk offers natural creaminess, while among plant-based alternatives, oat and soy stand out for their frothing ability and harmonious flavor profile with matcha. Heat 150-200 ml of milk without boiling and create a velvety foam. Pour gently over the matcha concentrate, creating the characteristic marbled effect.
For the cold version (Iced Matcha Latte), dissolve the matcha in a small amount of cold water using a shaker, then pour it over a glass with ice and cold milk. The natural layered effect allows you to experience how the flavor evolves with progressive mixing.
When temperatures rise, matcha becomes a refreshing ally with endless possibilities. The classic cold matcha, prepared by dissolving the powder in cold water with a shaker, offers a surprisingly different taste experience: more pronounced vegetal notes, mitigated astringency.
These modern interpretations keep the beneficial properties of matcha intact, ensuring the unique supply of antioxidants, L-theanine, and caffeine that make it an ally for well-being, demonstrating how tradition and innovation harmoniously interact.
Preparing matcha tea means welcoming an extraordinary wellness concentrate into your body. What makes matcha's properties unique is the method of consumption: unlike traditional green tea where the leaves are infused and discarded, with matcha, the entire leaf is ingested in powdered form, benefiting from 100% of its bioactive compounds.
The secret of its exceptional properties lies in the cultivation method: pre-harvest shading stimulates the production of chlorophyll (responsible for the intense green color) and significantly increases L-theanine, an amino acid with unique properties. This process creates an exceptional nutritional profile.
The catechins, a class of antioxidants of which matcha is rich, include Epigallocatechin Gallate (EGCG) in concentrations up to 137 times higher than common green tea. These powerful antioxidant properties combat free radicals, protecting cells from oxidative stress and counteracting aging. Matcha's properties in this area are supported by numerous scientific studies highlighting its role in preventing cellular aging.
It's possible, but it will be more intense, astringent, and bitter. The ceremonial grade, with a balance between sweetness and umami, is the ideal choice for traditional preparation.
Yes, about 70mg per serving (higher than traditional green tea but lower than coffee). The unique aspect is the gradual release thanks to L-theanine, providing sustained energy without spikes and crashes.
Traditionally, it is enjoyed pure to appreciate its complex flavor profile. In modern interpretations, it can be sweetened with honey or maple syrup, especially for intensely flavored matcha or preparations like matcha latte.
