How to make matcha and hojicha
A slow ritual, step by step, with our pink glass bowl and bamboo whisk.
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Wake up the whisk
Stand the bamboo whisk from our Matcha Essential Set in warm water for a minute. The tines soften, so they bend instead of snapping.
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Scoop
Two scoops with the bamboo chashaku, about 2 g. Hojicha or matcha, the steps are the same.
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Sift
Sift it into the bowl, so there are no lumps.
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Warm water
Add 70 ml of water, about 80°C for matcha and a little hotter for hojicha. Never boiling.
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Whisk gently
A light hand and a quick wrist. Whisk in a W shape for about 15 seconds, until it froths.
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Pour over
The spout pours it clean over ice and milk, for an iced hojicha or matcha latte.
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Your moment
Quiet. A slow ritual. The moment belongs to you.
Shot at Maeve cafe. Photography by Yuki
With love,
Amanda
Founder, Ada Studio
Good to know
- In the set Glass bowl, bamboo whisk, whisk holder, chashaku
- Matcha 2 scoops, 70 ml water at 80°C
- Hojicha 2 scoops, 70 ml water at 90°C
- Bowl Heat-resistant pink glass, with a spout
- Care Glass in the dishwasher, bamboo by hand
Questions
What water temperature is best for matcha?
About 80°C. Boiling water makes matcha bitter, so let the kettle rest for a few minutes.
What's the difference between matcha and hojicha?
Both are Japanese green tea. Hojicha is roasted, so it's brown, toasty and lower in caffeine.
Can the glass bowl take hot water?
Yes, it's heat-resistant glass. Just avoid sudden changes, like hot water into a cold bowl.
