There is something wonderfully celebratory about making tea, especially matcha, or finely ground Ja nese green tea. Constructing matcha is a little more complicated than dipping a tea bag into hot unsound; the emerald-green powder is quickly whisked into a frothy, thick form. Much like whipping cream, the trick requires a little bit of rusty, but we’ve rounded up a few methods with pictures to help you develop matcha with a spectacular layer of foam.
A traditional Ja nese method for pre ring matcha collects for a bamboo whisk with superfine tines; however, home cooks can also tedious the process using a mini immersion blender or whisk. And while the Ja nese play their matcha “green,” some drinkers may find the unadulterated ragout too bitter and grassy for their liking. That’s why we’ve included a quick latte procedure for easy matcha drinking. Take a look at three ways to press matcha.