Matcha is an extremely popular beverage and rightly so! It enhances your mood, is packed with antioxidants, and tastes amazing.
However, to truly enjoy this beverage, preparation is key.
Here are five errors commonly made when preparing Matcha. Avoid these Matcha mistakes and say goodbye to unpleasant and bitter Matcha!
This is arguably the most common and easiest mistake to make when preparing Matcha.
While you may love a hot cup of tea, water at its boiling point will scorch the Matcha, causing it to taste bitter. The perfect water temperature is actually below boiling point, about 70-80 degrees Celsius.
The easiest way is to boil water as per normal, then add a little room-temperature water to bring the temperature down slightly.
As Matcha comes in powdered form, it has a tendency to clump unless sieved.
Using a mesh sieve will allow you to achieve the fine, lump-free powder required for preparing a smooth cup of Matcha.
Simply add the desired amount of powder into the sieve and sift into your whisking vessel of choice.
After opening, it's best to keep the Matcha refrigerated in an air-tight container.
This prevents heat, moisture, and oxygen from deteriorating the Matcha, thus preserving its nutrients and taste for longer.
By paying attention to how you store your Matcha, you can be sure each cup tastes as good as the last.
Ultraviolet light can potentially break down the natural oils in tea leaves that give tea its fragrance.
As Matcha is delicate, this could dramatically alter flavour and lead to a bland-tasting beverage.
To keep your Matcha at its finest, ensure it is stored in a dark, opaque container, and out of direct sunlight.
It's actually really easy to use a Matcha whisk - just follow the instructions here.
Avoiding these Matcha mistakes will allow you to prepare the perfect cup of Matcha to enjoy alongside breakfast, lunch, dinner, or even on its own!
While these steps may require a little more time, the delicious, velvety outcome is completely worth the effort.