How To Make A Classic Cup Of Matcha
Presented by
Dropbox
There’s a reason why Drake and Diplo are investors in matcha. It’s because productive people, whether they’re typing on their laptops or dropping a beat, know that it’s important to take breaks -- especially if they’re with matcha.
Juggling multiple tasks while working remotely can leave your brain feeling like it’s running on La Croix fumes. Instead of ploughing through your to-do list at x0.5 speed, take a cue from productive people with multiple hyphenates and give yourself a brief pause with matcha. Research from a time-tracking app shows that the ideal combination is 52 minutes of intense work and 17 minute breaks. We, along with Dropbox, want to remind you to step away for a quick and mindful break so you can return refreshed and refueled to finish that to-do list.
Dropbox has always been here to lead the way on working remotely. As experts in making the most of your time, they’ve teamed up with The Infatuation on a few quick recipes to help you optimize your breaks. In 17 minutes you can whip up a soothing drink that’ll nourish your body along with a quick wellness tip, to refresh the mind. Instead of hitting a slump like you would with a sugary soda, you’ll be energized and ready to show your charm in that big client presentation. (Remember to put on pants, even if it’s likely no one will see them).
For our last recipe, we asked Yuri Yureeka Yasuda, tea sommelier and founder of Sayuri, a Japanese luxury tea brand to help us create a cup of traditional matcha. It’s an easy, dairy-free way of getting that caffeine buzz in a way that’ll leave you focused and alert. Read on for her recipe and also a few stretches she recommends you fold in so you can create a mini matcha practice at home.
Matcha
Makes 1 Matcha
You’ll need:
One teaspoon of matcha green tea powder (approximately 1.5 to 2 grams)
⅓ cup of water
A kettle
A proper matcha bowl (called a chawan) or a similar size bowl about 5 inches in diameter
A matcha whisk (a chasen - Yureeka suggests one with ideally 100 bristles, for a finer froth)
A silk cloth (optional)
Minute 1-3: Prep
Pour hot water into your bowl.
Gently place your chasen into the bowl and use a whisking motion to warm it up. Remove the water and dry the bowl using the silk cloth. Yureeka explains that the wiping and cleaning of each tool is to symbolize purification, and is a steady, flowing mindful action.
Minute 4-8: Prepare
Place your matcha in the bowl.
Turn the stove on high. Place the kettle on. Wait for the water to boil. Let it cool for one minute.
While You’re Waiting, Do a Short Stretch
Do any stretch whether it’s putting your hands up and wiggling them around, bending over and slowly rolling upwards, or creating gentle circles with your head.
Minute 14-17
Pour the hot water into the bowl, it should be around 80 to 90 degrees. Do not use scorching hot water, it will ruin the matcha.
Start with a ratio of either 1.5 grams of matcha to 60 milliliters of water which is about ¼ cup or 2 grams of matcha to 80 milliliters of water, which is about ⅓ of a cup, says Yureeka.
Add your matcha into the bowl and whisk. Using your wrist, the motion should be quick back and forth strokes in the shape of a W or M, and encompass the whole bowl. Whisk for about 20-30 seconds, and be sure that the tip of the whisk is not touching the bottom of the bowl. Yureeka also suggests elevating your elbow to 90 degrees to help with the process. You’ll know you’re doing it correctly when the mixture starts to develop tiny little bubbles.
It’s close to done when it starts to look like a thick, bubbly froth. For your final whisking, do one more circle and then end with the chasen at the center of the bowl. This gives it a fluffier middle. It will take a bit of practice, but you will know if you are doing it wrong if your bubbles are too large or you can see liquid through the froth.
Gently pour the remainder of the hot water into the bowl. It should be around ⅓ full. If you prefer a latte, you can add milk. Focus on your senses as you make the matcha -- “concentrate on the sound, visual, aroma, texture, flavor of your matcha - exciting all senses in the process,” instructs Yureeka.
Drink and enjoy.
