Dave 2012-04-14 15:00:48
How hot should the water be for mixing Matcha? I have some powdered green
tea which I picked up at the local Asian supermarket, and am wanting to try
it. It doesn’t actually appear to be Matcha, (from what those who can read
Chinese tell me) but…
Also picked up a small teapot that *might* hold 250 ml, handle coming off
the side and the whole thing in a dark ochre, almost like terra cotta (sp?)
What would something like this typically be used for? It honestly looks
like I could mix my powdered green tea in it with the whisk I have, which is
what I was planning on. Any advice in this direction would be welcomed.
And one more thing… Where could one find a fairly inexpensive bamboo
whisk? I know where to get a *good* one, but don’t yet want to spend
boxed “tea ceremony” set, but don’t expect it to last very long. Should I
just bit the bullet, or settle for one of those $4.00 (four legged) specials
I see on Ebay?
Thanks for your patience. I know nothing of tea, but do hope to learn.
Apologies to anyone I offend with my ignorance.
Mombu 2012-04-16 08:54:03
I’m no expert and i’m sure other people could provide better input, but
for what it’s worth: The water should be below boiling point, like all
greens. If it’s matcha, it’s easiest to use a deep bowl to whisk tea;
cupping the bowl with a C-shape with one hand, whisk with a swift
up-down motion with your other hand. …it’s all in the wrists! I like
to get a nice froth going. i’ve actually heard of people using blenders
to make their matcha, so it’s kind of personal preference if you prefer
a certain type of whisk..? Drink directly from the bowl in a series of
It sounds like the teapot you mentioned is for steeping and serving
regular steeped green tea leaves. Is that the type with the handle at a
90-degree angle to the spout? I like those kind, but don’t know the
name for ’em. Good luck!
Mombu 2012-04-16 08:54:49
What Dave said in the earlier response is fairly good. Unless you are
planning to do a traditional Japanese tea ceremony, you do not need a
Japanese bowl and the direction to stir. However, I want to offer to
pieces of advice for anyone who enjoys matcha.
1. Matcha found in Asian supermarket that does not explicitly stated
that it is matcha–beware, it could be mixed with other ingredients
such as sugar, yeast, power milk and some say it is “matcha
latte”–which it is not the same thing.
2. When buying a whisk, make sure you buy a superior quality one. A
premium grade traditional Japanese whisk is available in two classes.
The first one has 80 golden bamboo fins. This one usally cost around
$20 – $25 USD. The second one has 100 golden bamboo fins. This one
usally cost around $30 to $40 USD.
I premium quality whisk is a must for matcha lovers. I do not recommend
a $5-$10 low quality bamboo whisk. I you do not want to spend the money
on a quality whisk, just use a stainless steel egg beater. It almost
does the same job with 3 times the effort.
If you are interested in buying a premium quality 100 fin golden bamboo
whisk, check out http://www.brandconcepts.biz. They sell top quality
tradtional Japanese whisk and match for a very good price. They sell
match $50 USD. This comes with 100 grams of Match and a 100 fin golden
Dave 2012-04-17 01:13:34
What I am using doesn’t even claim to be true Matcha, just powdered green
tea leaves. I googled Matcha and found the recommended temp of 180 degrees
F, so that is more or less what I have been using. For high-quality Matcha
140 degrees was recommended. When I get around to getting the real thing,
that is what I’ll probably do.
I’ve been whisking my mock-Matcha in the described teapot- more enclosed and
less likely to splash with energetic whisking. And yes, the handle is
mounted 90 degrees to the spout. It works okay…
Thanks for the reply!
Dave 2012-04-17 01:13:36
Yeah, I checked the ingredients, but it only says “green tea leaves.” And
as I mentioned in previous post, it doesn’t even claim to be Matcha. ‘sokay
with me for now. 🙂
What about the 120 fin whisks I see here and there. Would they work better
than a 100 fin whisk? The one I am currently has 60 fins, I think.
Passable, is all I can say. I soak it in the hot water for five minutes, to
make it more flexible. Eventually, I’ll get the real thing. Right now I am
Thanks for the input.