Mastering Matcha: Electric Whisk Edition
Start making Matcha at home with our 5-lesson, introductory workshop.
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Introduction: Getting Started
Why Is This Important?
Matcha is a suspension, while most teas are infusions.
As Matcha particles are made from ground green tea, they do not dissolve in water.
That's why a whisk is recommended for making Matcha. The motion of the whisk helps to suspend the Matcha.
This is also the reason for its unique taste and mouthfeel.
A good cup of Matcha has characteristics like:
Smooth mouthfeel
Has a layer of creamy froth
A vibrant green
Earthy, vegetal taste
Slightly sweet, mild or no bitterness
What You Need:
To get started, you should have the following or similar:
Matcha Powder
Matcha quality matters. Use at least ceremonial- or barista-grade Matcha for your Matcha Lattes.
Electric Whisk
Avoid using a spoon. High speed of the electric whisk helps to suspend matcha particles with water.
Tall Cup
Prevents splashing, creates more room for frothing matcha and ensures even mixing.
Lesson 1: How to Use the Electric Whisk
Insert Batteries into the Whisk
When you first receive your Super Frother, start by inserting 2 AA batteries.
Make sure the ribbon inside the battery compartment stays beneath the batteries, as this will make it easier to remove them later when needed.
Simply follow the "+" and "-" signs indicated on the Super Frother for correct battery placement.
Whisk Cleaning
After use, run the whisk head under tap water until no more Matcha particles are visible.
If there is any matcha residue stuck on the whisk, gently run your fingers over the coils to remove it.
Alternatively, dip the whisk in a cup with clean, warm water & switch on the whisk till it is clean.
Avoid:
- Submerging the handle section in water as it can damage the electrical components.
- Using abrasive kitchen scrub
- Leaving it in the dishwasher
Whisk Drying
Shake off excess water and dry the whisk head with a clean cloth.
Place the whisk on its holder to air-dry thoroughly before storing it away.
Lesson 2: How to Whisk Matcha
A whisk and the right whisking technique are essential to an excellent cup of Matcha.
As Matcha particles do not dissolve in water, a whisk is needed to ensure that the Matcha particles are suspended in the mixture.
Stop Spooning (Don't use a spoon to whisk!) —
Instead of breaking up clumps, a spoon sometimes makes even more clumps.
An electric whisk that has high speeds help to break up the clumps.
Use a Tall Cup
We recommend using a tall cup when using the Electric Whisk.
The high speed of the electric whisk can cause the matcha mixture to splash out of a shallow cup.
A taller cup contains the froth and liquid better, minimising mess.
It also provides more space for the matcha to aerate and allows the whisk to move freely without spilling.
Add Water (~176° F /~ 80° C) before adding Matcha
Start by adding water before adding matcha powder to prevent the matcha powder from clumping at the bottom of the cup.
We recommend adding the following amounts of water:
Matcha Latte: 2g of Matcha to ~60ml (¼ cup or 2 fl oz) of water
Why can't I use boiling water?
Do not use boiling water. Boiling water causes Matcha to become an infusion, bringing out bitter-tasting notes.
Use water around ~175° F / ~80° C.
For convenience, add some room teperature water before filling up the rest with water fresh off the boil.
Water that's too cool (below ~130° F / ~60° C) may result in a lack of froth.
Submerge Whisk Head in Matcha Mixture before Switching On
Do not switch on the Electric Whisk yet.
Submerge the Whisk head in the matcha mixture first, before switching it on. This minimizes any mess.
Move the whisk gently in a circular motion for about 10-20 seconds until no more matcha particles are visible.
Does using a whisk really make a difference?
To put it simply–yes.
To produce Matcha, the entire tea leaf is stone-ground into a fine powder. This means you get all of the beneficial nutrients and antioxidants in Matcha!
However, Matcha cannot dissolve and will naturally form clumps. If you want to make a silky-smooth latte, you need to get rid of those clumps.
A Matcha Whisk does the job best. After all, that's what it was designed for!
Lesson 3: Making Your Own Matcha Latte
The Perfect Matcha Latte
After years of testing, we've distilled what we believe to be the most suitable Matcha Latte recipe for most:
- Add 90ml (¼ cup) of hot water (non-boiling water preferred, about 80°C) in a tall cup.
- Add 3g of Matcha Powder (feel free to add up to 5g if you prefer).
- Whisk the Matcha with the Super Frother for 10 - 20 seconds until no more matcha particles are visible.
- Optional: Add 2 full teaspoons of sugar (or any other sweetener of choice) into the Matcha and mix well
- If you are making an iced matcha latte, fill the cup with ice.
- Pour in 90ml of your favourite milk slowly.
- Sip & enjoy!
More Matcha, More Flavour
Some cafes are known to add a lot of Matcha to their Matcha Lattes - up to 5-8g in a single cup!
It's the equivalent of adding 2-3 shots of espresso into a single coffee.
This results in a more intense Matcha flavour, but it's a lot of caffeine at once.
(1 gram of Matcha has about 30mg of caffeine, or half an espresso shot).
If you find your Matcha Latte lacking the punch you feel at your local cafe, it's easy to increase the intensity by adding more Matcha.
Is a Matcha Latte actually healthy?
It depends on what is added to the latte.
Large amounts of additional sugar may make a Matcha Latte unhealthy. For example, Matcha milk teas from bubble tea shops use a lot of added sugar.
The type of milk used also matters. Usually, the most creamy types of milk are also the highest in fat, and adding too much may not be good for your calorie count. Dairy milk may also trigger inflammation.
For us, we believe using high-quality Matcha keeps your Matcha lattes healthy. With high-quality Matcha, you typically won't need sugar or high-fat milk for a healthy and delicious Matcha latte.
Dairy Alternatives
We are strong proponents of using milk alternatives for Matcha lattes.
Milk alternatives are now just as tasty as dairy, and are often healthier as they are lower in fat.
This applies especially if you're drinking Matcha for skin health.
Dairy has been known to increase skin inflammation, so we generally recommend avoiding dairy if this is the case for you.
- Cashew Milk
- Coconut Milk
- Oat Milk
- Soy Milk
- Almond Milk
Sweetener Alternatives
Try replacing normal sugar with lower-calorie alternatives.
Here are some of our recommendations:
- Liquid Monk Fruit Syrup
- Monkfruit Sweetener
- Erythritol
- Allulose
- Splenda
In our view, Allulose and Splenda taste the closest to actual sugar.
Syrup-based sweetener would also be more convenient for mixing into Matcha lattes.
Lesson 4: Common Matcha Mistakes
Mistake 1: Not sifting your Matcha powder
Mistake 2: Adding boiling water
Mistake 3: Storing Matcha in the open
Mistake 4: Leaving Matcha at room temperature
Why refrigerate Matcha if I haven't opened it?
Matcha is delicate. Due to its small particle size, Matcha quality can deteriorate over time, even if it's not yet opened.
That's especially the case in the summer, or in warm and humid climates.
That's also why many supermarket Matcha products don't taste too great - Matcha quality slowly deteriorates from the time they're placed on the shelf.
Of course, leaving it unrefrigerated for a few days or weeks won't lead to a noticeable difference.
However, if you plan to keep your Matcha for a longer period, then it's best to keep it refrigerated throughout.
Lesson 5: Matcha Appreciation Tips
What Makes Good Matcha?
Not Bitter
Usually not bitter, or very mild bitterness.
Intensity
Has an intense, earthy Matcha flavour (also known as 'umami').
Smooth Mouthfeel
Smooth to drink. No powdery sensation.
Vibrant Green
Usually a bright and vibrant green (instead of dirty yellow-green).**
Aromatic
Has a refreshing, grassy aroma when whisked.
**Good Matcha can change from green to yellow-green due to oxidation. Ensure your Matcha is kept refrigerated to prevent this.
Health Benefits of Matcha
Matcha: Rich In Antioxidants (EGCG)
Matcha has among the highest concentration of antioxidants among all foods, on a per gram basis:
15x that of Blueberries
10x that of Green Tea
7x that of Dark Chocolate
These are in the form of the green tea catechins, EGCG and EGC.
Reduces Acne
EGCG has been scientifically shown to reduce sebum production, which can help reduce acne.
It also has anti-inflammatory properties that can soothe irritated skin.
Improves Skin Complexion
EGCG can rejuvenate your skin, making it firmer.
This reduces the formation of wrinkles and fine lines.
EGCG also boosts collagen renewal, giving you a glowy, healthy complexion.
Reduces Stress and Anxiety
Matcha is also a great source of L-theanine, an amino acid known for having a calming effect on the mind.
Incorporating Matcha into your routine may help reduce anxiety and promote a state of calm and focus.
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