Matcha

What you'll need

• Passenger Matcha
• Gram Scale
• Filtered Water
• Kettle
• Matcha Bowl
• Bamboo Whisk
• Sieve
• Dish Towel

Brewing Instructions

For Traditional Preparation:

1. Bring filtered water to 185ºF in the kettle.
2. Fill the bowl with enough heated water to preheat the bowl. Discard water. Towel dry.
3. Place 2.5g matcha in the bowl.
4. Place the bowl on gram scale. Tare to zero.
5. Evenly saturate the matcha with ~90g water.
6. Whisk matcha and water aggressively for about 30 seconds or until desired texture is achieved.
7. Pour into your favorite cup and enjoy.

Hot Matcha Latte

1. Bring filtered water to 175ºF in the kettle.
2. Fill the bowl with enough heated water to preheat the bowl. Discard water. Towel dry.
3. Place 4g matcha in the bowl.
4. Place the bowl on gram scale. Tare to zero.
5. Evenly saturate the matcha with ~50g water.
6. Whisk matcha and water aggressively for about 30 seconds or until desired texture is achieved.
7. Pour matcha mixture into a cup.
8. Steam your milk of choice, aerating lightly.
9. Pour milk into the cup with matcha mixture.
10. Enjoy with or without sweetener.

Tips:

• The bamboo matcha whisk, known as a “chasen”, is the traditional and most effective tool for creating a thick, consistent foam. To extend its lifespan, soak the chasen in hot water for up to a minute before and after use. This not only helps clean the whisk but also maintains its shape.
• Avoid pushing down on the whisk into the bottom of your bowl. Whisk aggressively, hovering just above the bottom. When you are nearly finished, transition to gently whisking the surface to break down larger bubbles into a more uniform consistency.
• Prewarming your chawan using water from your kettle ensures your brew temperature remains stable. After the bowl feels warm, discard water and towel dry.
• For traditional preparation, you can enjoy matcha directly from the chawan used for whisking! Allowing you to fully appreciate its texture and aroma.