Matcha (Japanese Green Tea)
Calm and Ceremonial. Matcha is Japan's most iconic tea — a finely ground green tea powder whisked into a vibrant, frothy drink. While traditionally prepared in a chawan (tea bowl), brewing water in a donabe clay pot creates the perfect temperature for matcha, and the pot's gentle heat retention makes it ideal for serving multiple cups.
Ingredients
- 2 teaspoons ceremonial-grade matcha powder
- 240ml (1 cup) filtered water
- Chasen (bamboo whisk) or small regular whisk
- Fine mesh sieve
Instructions
- Heat the water: Pour filtered water into your donabe and heat over low heat to approximately 80°C (175°F). The water should steam gently but never boil — boiling water will make the matcha bitter.
- Sift the matcha: While the water heats, sift the matcha powder through a fine mesh sieve into your tea bowl to remove any lumps.
- Pour and whisk: Pour about 70ml of the heated water over the matcha. Using your bamboo whisk, whisk briskly in a W-shaped motion until a fine, creamy foam forms on the surface.
- Serve immediately: Matcha is best enjoyed fresh. The remaining water in the donabe stays at the perfect temperature for a second serving.
Tip: For a creamier Matcha Latte, replace half the water with steamed milk. The donabe's even heat is excellent for gently warming milk without scalding it.