PREPARATIONS
The simple act of making tea is an intuitive process generally guided by taste preference and speed. Japanese green tea however, invites a more considered approach, a state of presence in motion and momentary alignment. It is so much more than the sipped end result; it’s the Wabi Way.
Green tea is particularly vulnerable to heat, so keep a mindful eye on time and temperature to brew and enjoy accordingly. Careful preparations coupled with an intentional practice enable an introspective, immersive tea experience that transcends simplistic tea drinking. This is the beginning of the personal ritual.
MATCHA
TRADITIONAL MATCHA [USUCHA]
Translating to ‘thin tea’, usucha is the traditional method of powdered green tea preparation. It is also the most authentic and abundantly healthful way to experience ceremonial grade matcha.
BEST SERVED
In the morning or early afternoon.
PAIR WITH
A ten minute meditation, a sweet/savoury afternoon bite.
INGREDIENTS
2 grams [1 tsp] of Wabi Tea matcha
40ml of hot water at 80°C
METHOD
[1] Scoop/sift 2 grams [1tsp] of matcha into a tea bowl
[2] Pour in 40ml of 80°C water and whisk until frothy
[3] Top up with 50-100ml of 80°C water. Balance according to taste.
MATCHA LATTE [HOT]
Perfect winter warmer. A nourishing drink of comfort for those chilly months.
BEST SERVED
Mid-morning or afternoon pick-me up.
PAIR WITH
A writing practice, an afternoon stretch, a reflective meditation.
INGREDIENTS
2 grams [1 tsp] of Wabi Tea matcha
40ml of hot water at 80°C
100-150ml milk of choice [Oat, soy or almond rec.]
Dash of maple syrup or sprinkled chocolate on top [to sweeten]
METHOD
[1] Scoop/sift matcha into a tea bowl with spout
[2] Add 40ml of hot water at 80°C and whisk until frothy
[3] Pour into yunomi [teacup] or vessel of choice
[3] Top up with steamed milk. Sweeten if desired.
MATCHA LATTE [COLD]
Ideal for sundrenched days. This is the Wabi Tea go-to come summer, offering refreshing moments of calm amid the buzz of the season.
BEST SERVED
Mid-morning or as an afternoon rejuvenation.
PAIR WITH
A creative practice, perched in the garden [aligning to your natural frequency], a refreshing meditation.
INGREDIENTS
2 grams [1 tsp] ofWabi Tea matcha
40 ml of hot water at 80°C
100-150ml milk of choice [Oat, soy or almond rec.]
Dash of maple syrup [to sweeten]
A handful of ice cubes
METHOD
[1] Scoop/sift matcha into a tea bowl with spout
[2] Add 40ml of hot water at 80°C and whisk until frothy
[3] Pour milk of choice over ice in separate tall yunomi [teacup] or glass
[4] Add in whisked matcha and stir. Sweeten if desired.
LOOSE LEAF
MATCHA GENMAICHA
Organic matcha genmaicha is a loose leaf green tea with a matcha twist. Slightly nutty, toasty and mellow, with a gentle umami taste, this satiating tea is traditionally served in a kyusu [Japanese teapot] or strainer. A grounding tea.
BEST SERVED
As the first cup of tea in the morning or as a savoury afternoon delight.
PAIR WITH
A sweet baked treat
PREPARATION
HOT
[1] Infuse 2 grams [1 tsp] of leaves in 120-200ml of 70-80°C water [using kyusu or tea strainer] for 30-60 seconds.
[2] Keep an eye on steep time for optimal flavour
[3] Repeat infusion and adjust brewing to taste
COLD
[1] Infuse 2.5 tsp of leaves in 750ml-1 litre of soft water at room temp.
[2] Brew for 1 hour in the fridge.
[3] Gently shake jug to enhance infusion before refrigeration.
MATCHA PREPARATION & STORAGE NOTES
The delicate nature of matcha requires considered preparation. It is best brewed with water no hotter than 80°C, so we recommend a temperature-controlled kettle or adding cool water after boiling.
Matcha is highly sensitive to air, heat and light. To retain the energy, potency and taste of matcha green tea powder, it must be stored in an airtight receptacle in a cool, dry environment. We recommend the Wabi Tea biophotonic jars for permanence and protection, which naturally filter the sunlight and only allow beneficial violet light to seep through. Restock your matcha with ground-to-order foil refill bags.