Mastering Matcha with T2 Tea Kingston
Becoming a Matcha master isn’t something that I can see happening any time soon but with help from the lovely Nick at T2 Tea Kingston I am but one step closer to this goal of mine (that and being able to Chai Wallah!). A group of us headed to T2 Tea Kingston on Saturday and oh my life it was fun, we were taught how to make Matcha the ‘right way’ without ending up with something that resembled poorly filtered pond water (most of my attempts!) and I even got some handy hints for my Matcha pancakes which seem to be popping up on my Insta a lot these days. So onto mastering Matcha!
Matcha is a stone-ground Japanese style green tea and all the Matcha used by T2 is a certified organic ceremonial grade. Matcha Green Tea is much more than a drink it is part of a traditional Japanese culture that has been in place for centuries. The ceremony is one of not only great style but the epitome of grace and elegance as those that take part have the opportunity to bond with their most inner self and experience heightened mindfulness whilst focusing on the here and now.
Many of us are used to loose leaf green tea which can be tasty in its own right. Matcha is a different level all together – it is a superior grade of tea that is packed with antioxidants that boost your metabolism whilst providing a fast and effective detox. One cup of Matcha is the equivalent of around 10 cups of green tea when you are thinking about antioxidant properties. The importance of brew temperature is also something to take into careful consideration. When you make a cuppa, the initial instinct is to boil the kettle and pour – Am I Right?!
Well, according to my sources (T2 Obvs!) you should be using 80° water as this not only locks in the flavour but keeps all the goodness from your choice of tea. With regards to Matcha this is particularly important as you would be wasting all that potential goodness by just not having a little patience.
With that in mind let’s get down to business, then shall we?!
To make a decent bowl of Matcha you will need . . .
1 x Bowl
1 x Matcha Whisk
1 x Matcha Scoop
1 x Pot of Matcha powder
200ml Water heated to 80°
A whole lotta’ love
Put 2 heaped scoops of Matcha with 200ml water (80°c) into the Matcha bowl and whisk in an M shape which should break up any lumps. Continue to whisk the mixture until a light foam appears on the top. Stir in a lot of love and drink as you wish!
So, my question to you is . . .
Now you know how to make it right are you going to try it?
I know after making the effort to take a little extra time to get the water the right temperature and using my beloved Matcha whisk I am loving my Matcha even more than before. Next on my list is perfecting my Matcha pancakes, although they taste good I want them a little greener – I have had some tips so I will be trying them out ASAP! Keep your eyes on my Insta!