The simple act of making tea is an intuitive process generally guided by taste preference and speed. However, Japanese green tea invites a more considered approach. A state of presence in motion and momentary alignment.
How to Prepare
Every preparation is unique. Start with these guides, and then find your own groove with flavour and style to begin your daily practice.
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.
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.Perfect in the cooler months, for some warm milky green nourishment and delight.
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.Ideal for sundrenched days. This is the Wabi Tea go-to over summer, offering refreshing moments of calm amid the buzz of the season.
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 cubesMETHOD
[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.Toasty and mellow with a gentle umami flavour. This satiating tea is traditionally served in a kyusu [Japanese teapot] or strainer. A beautiful grounding tea.
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 tasteCOLD
[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.
Get started with our consciously curated tea range here. Organic matcha and/or loose leaf green tea to suit your preferred flavour and everyday routine.
Good to Know
MATCHA
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 being a completely natural product. To retain the energy, potency and taste of matcha green tea powder, it must be stored in an airtight receptacle in a dark, 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.
LOOSE LEAF
Loose leaf green tea is particularly vulnerable to heat and infusion time [unlike black tea]. So keep a mindful eye on time and temperature when brewing for optimal enjoyment.