Welcome to Our Matcha Journey
Since opening our tea shop, Matcha has been a beloved ingredient in our drinks. Initially, we sourced it locally, then from U.S. distributors, but freshness was always a concern. To ensure top quality, we partnered directly with a renowned Matcha farm in Uji, Japan. By air-shipping freshly milled Matcha and managing storage ourselves, we maintain its exceptional freshness, rotating stock every 3 - 4 months.
Now, we introduce to you two exceptional Matchas to savor at home:
Premium Grade - The Matcha that flavors our beloved Matcha Lattes. This Premium grade is ideal for lattes but can also be served ceremonially. With a robust astringent, bittersweet, and deep grassy flavor, it's perfect for those who love a strong taste.
Ceremonial Grade - A meticulously chosen ceremonial Matcha with a smooth, hazelnut, umami, and naturally sweet finish, complemented by a hint of bitterness for complexity. Notes of umami, savory, and natural sweetness make it perfect as a pure drinking tea.
How To Prepare
Sift.
This process is simple, scoop the desired amount of Matcha into a mesh strainer. Using a chashaku (matcha spoon) gently push the matcha powder through until it is all gone.
General ratio is 2 grams of matcha per 60-70 ml of water. We use a metal teaspoon for consistency.
Water.
This is VERY crucial ingredient for preparing Matcha. Temperature DOES MATTER! Never use boiling water for Matcha because you will “burn” this beautiful tea producing a dark murky and bitter flavor.
The ideal range is 176F (80C). We make ours at 170F (76C). If you prefer a softer, mellow flavor use 158F (70C).
Whisk.
After pouring your water into your chawan (tea bowl). Using warm water presoak your chasen (bamboo whisk) for a few seconds. In a circular motion using your chasen gently scrape the bowl of any residue matcha powder. Begin to whisk as if you are writing out the letter “M” or “W”. Avoid harshly scraping the bottom of the chawan. Start slowly, then gradually whisk faster until the matcha is frothed. It should have a rich vibrant emerald green layer of foam.
While there are many methods in whisking matcha, most commonly is the “W” or “M” pattern. We recommend finding a method that works for you. Some people may use electric milk frother but we believe using a chasen is the best.
Finish.
Now that you have successfully whisked your Matcha into a beautiful green foam, pour your Matcha into your latte or simply enjoy it straight up.
Does your arm feel sore? Good, you did it right! You’re now ready to be a bobarista at Gathers!
Premium Grade (Best for Lattes)
2 tsp Matcha, 80ml Water (160-185 F) per 8oz of milk
Ceremonial Grade (Best as is)
1 tsp Matcha, 80ml Water (160-185 F)