MATCHA
GUIDE
MATCHA AT ITS FINEST​
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PURE.
UMAMI.
FLAVOUR.
WHY DRINK IT?
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Matcha is an incredible beverage and can be used for many different drinks and even for food.
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It is most commonly drunk with hot water as a concentrated green tea or hot milk can be added to produce an extremely creamy and naturally sweet Matcha Latte.
Matcha powder can also be sprinkled onto granola or cereal and can be added to hot chocolate for an exciting kick of flavour.
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MATCHA
BREW GUIDE
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Matcha Tea
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Boil your kettle and leave for approximately
2 minutes for the water to cool to 80°C
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Sieve 1 g of Matcha into a cup
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Pour in 90 ml of 80°C water
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Whisk vigorously in a 'W' motion until frothy
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Savour and enjoy!
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Matcha Latte
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Boil your kettle and leave for approximately
2 minutes for the water to cool to 80°C
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Sieve 1 g of Matcha into a cup
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Pour in 40 ml of 80°C water
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Whisk vigorously in a 'W' motion until frothy
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Add 120 ml of hot milk
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Enjoy your outrageously creamy and sweet Matcha latte!
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Can be made with oat milk
and honey for extra tastiness!
FLAVOUR NOTES?
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High quality Matcha will exhibit flavour notes
of pure umami.
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At Unorthodox Roasters we use 100% ceremonial grade Matcha grown in the Chikushi Plain located in Yame, Japan.
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We love Matcha for its versatility and its smooth and natural sweetness that shines through the food and drink that it is added too.
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WHAT IS MATCHA?
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Matcha has been used for around 1000 years
and was originally consumed by Zen Buddhists
in Japan for its medicinal purposes.
Matcha is made by grinding a green tea, known
as Tencha, into a fine green powder.
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MATCHA
1 g
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WATER VOLUME
90 ml
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TEMPERATURE
80°C
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WHISK TIME
30 s
MATCHA
1 g
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WATER VOLUME
40 ml
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MILK VOLUME
120 ml
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TEMPERATURE
80°C
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WHISK TIME
30 s
HOW IS IT MADE?
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Fasten your seat belts because it is about to get complicated!
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Matcha is made from the tea plant called Camellia Sinensis which is the same tea plant that makes your English Breakfast, Earl Grey, Lapsang Souchong and even your Chinese white tea.
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Two weeks before the tea is harvested, it is placed in the shade which slows the growth and boosts the chlorophyll production resulting in the leaves becoming a rich green colour. After two weeks elapse, the top leaves and buds of the tea are harvested by hand and then quickly steamed to prevent oxidation and darkening of the leaves.
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The leaves can be rolled into Gyokuro tea but with Matcha they are laid out flat on tea beds to dry out completely. This becomes a product consisting of crumbly leaves known as Tencha.
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The Tencha is then de-stemmed and de-veined and ground slowly in granite stone mills so that the tea does not burn due to friction. This process takes approximately 1 hour for every 30 grams of Tencha.
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Eventually, the tea is completely ground into the fine green powder we know and love called Matcha.
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The alter-ego of matcha is known as Sencha.
Sencha tea can follow exactly the same processes as matcha except it is grown entirely in the sunlight resulting in the tea becoming a yellowish colour. Although it is still a brilliant green tea, when in powder form, it exhibits a slight increase in bitterness when it is compared to authentic Japanese Matcha.
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