Matcha can be brewed in quite a few different ways depending on what equipment you have.

Traditionally Matcha is brewed by whisking with a bamboo whisk which is called a Chasen.
The whisk makes the tea aerated and creates a nice rich foam. Mixing the Yumini matcha green tea powder with a small amount of warm water first, whisk in a bowl until all mixed then add boiling water to the amount you need per cup. By not pouring boiling water on the Matcha it helps preserve the nutrient and avoid bitterness. Whisk the matcha and hot water briskly in a quick, back and forth “M” motion. This will aerate the matcha and give your a beautiful foamy matcha. If you don’t have a bamboo whisk you could simply just stir it, or shake it up in a bottle, or if you have a milk frothing machine, mix the water and matcha in this.

Measuring device
You can use the traditional Japanese bamboo tea scoop called a Chashaku for measuring out of the powdered matcha. For one tea bowl/cup, you will need 2 heaped scoops of the matcha green tea powder. You can use a regular teaspoon, then you would measure 1 teaspoon for one tea bowl/cup.

Matcha Green Tea or Matcha Latte
Depending on your preference for milk or no milk. You can just use the matcha green tea powder as describe above for no milk.

Or if you like Lattes, a Matcha Latte is amazing. Prepare the Matcha in the same way mixing the matcha powder with hot water to the amount of water you would like. Then you can foam your milk using the bamboo whisk Chasen and pour on top. Or if you have a milk frothing machine you can froth your milk this way and pour on top holding your cup/bowl on an angle to create a nice head (barista style) Matcha Latte. Practice making patterns if you are keen. Sweeting is up to you, I prefer no sweetener however, adding a little honey or sugar if you like is nice.

Enjoy!

Brewing Matcha