There was a time when “matcha” sounded like something martial arts fighters shouted mid-air. Ma-chaaa!
Turns out, it’s not a battle cry (although, in a way, it fights for your health). It's powdered green tea, and my mornings have never been the same since the day I tried it.
Let me take you along on my little, messy, magical matcha journey. Spoiler alert: I did not get it right the first time.
The Day I Met Matcha 🍵
It all began on a random rainy afternoon, scrolling through Instagram, you know, where people make even celery look glamorous. I kept seeing these bright green, frothy drinks in delicate bowls. People looked so serene while sipping them, like monks who’d just unlocked enlightenment.
Naturally, I wanted in.
I marched straight to the fancy grocery store (read: got lost in the aisles for an hour) and finally found a tiny tin of matcha tea powder, priced as if it contained fragments of actual samurai swords.
But hey, self-care is priceless, right?
What Exactly Is Matcha?
In case you’re wondering, matcha isn’t just regular green tea ground up. It's much fancier (and bossier).
Origin: Japan, where tea is a sacred experience. Matcha is used in centuries-old tea ceremonies that make our coffee runs look like a chaotic stampede.
How it’s made: Shade-grown tea leaves are handpicked, steamed to stop oxidation, dried, and then stone-ground into a fine powder.
Why it’s special: You consume the whole leaf, not just the brewed water, meaning more antioxidants, more caffeine (hello, focus!), and more of that subtle, earthy sweetness.
Basically, drinking matcha is like getting a VIP pass to the green tea universe.
Attempt #1: The Lumpy Disaster
You'd think making matcha is easy: just stir it into water, right?
Wrong.
My first attempt tasted like bitter seaweed floating in a swimming pool. I gagged. I apologized to my ancestors.
Turns out, there’s an art to this.
How to Make Matcha (Without Crying)
If you’re about to try matcha, learn from my mistakes. Here’s the easy, non-intimidating way to do it:
1. Get Your Tools Ready
You don’t need to buy a whole Japanese tea set (unless you want to, in which case, respect). But a few basics help:
A small bowl (preferably wide, so you can whisk easily)
A bamboo whisk (chasen), but honestly, a small kitchen whisk or even a milk frother can work.
A sifter (yes, matcha is bougie like that)
A teaspoon
2. Sift Your Matcha
Before you even touch hot water, sift about 1 teaspoon of matcha powder into your bowl.
Why? Because matcha loves clumping together like high-school cliques. Sifting makes it silky and easier to whisk.
3. Add Water (Mind the Temperature!)
Use hot, but not boiling water. Around 80°C (or just wait 2-3 minutes after boiling). Boiling water burns matcha and makes it bitter, and nobody has time for bitter life choices.
Pour about 2 oz (60 ml) of water over your sifted matcha.
4. Whisk Like a Samurai
Hold your whisk and start moving it quickly from the wrist in a W or M motion. You’re not stirring soup; you’re creating froth.
Think of it as trying to gently wake up a baby dragon without scaring it.
You’ll know you’re doing it right when you see tiny bubbles forming on top, like a soft green cloud.
5. Sip, Smile, Repeat
Once it’s frothy, either sip it straight (bold move) or add more water/milk to make a latte. Sweeten it if you like. No judgment here, matcha is flexible like that.
Cultural Nuggets: Why Matcha Is More Than Just Tea
In Japan, making matcha is a ritual called "The Way of Tea" (Chadō).
It’s not about caffeine hits. It’s about slowing down. Respecting nature. Acknowledging the moment.
In other words, matcha is basically a therapy session in a bowl.
No wonder samurai warriors drank it before battles, calm mind, steady hands, fierce heart.
My Matcha Ritual Today
Now, making matcha feels like a little sacred pause in my day.
I sift.
I whisk.
I inhale the sweet, grassy aroma.
I sip slowly, letting the earthy bitterness dance with a hint of sweetness on my tongue.
It’s five minutes of pure, simple magic, a tiny vacation from emails, noise, and chaos.
Sometimes, I even pretend I’m in an ancient Kyoto temple, wearing a flowing kimono, with cherry blossoms gently raining down.
Other times, I’m just in my pyjamas, yelling at my dog to stop chewing the doormat.
Pro Tips for Fellow Matcha Newbies
Buy good-quality matcha. If it looks dull or smells funky, it’s probably culinary-grade, meant for baking, not sipping. Go for ceremonial grade for drinking.
Store it properly. Matcha hates sunlight, heat, and moisture. Keep it in an airtight container in a cool, dark place.
Experiment! Matcha lattes, iced matcha, matcha smoothies, the green powder loves creativity.
Matcha taught me patience. It taught me that beautiful things take a little extra care. It taught me that the best mornings aren’t about speed, but about intention.
And sure, some days I still make lumpy matcha and spill half of it on my counter. But that’s part of the journey, too, isn’t it?
If you’re thinking about trying matcha, I say: do it.
Embrace the green. Embrace the whisk.
And maybe, just maybe, embrace a tiny new joy in your everyday life.
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