Matcha, with love

Try making your Matcha in these Japanese ceramic bowls, and you'll notice how much easier it is to whisk it inside a wide bowl than a regular tea cup. These traditionally shaped bowls are perfect not only for the preparation, but also for enjoying your Matcha from.

Size: 300ml, diameter 11cm, height 7cm. 

Make a cup of Piacha Matcha Mint:

1 – Pour hot water (80°C) into your matcha bowl, just enough (1-2 cm) to cover the bottom of the bowl. Avoid boiling water as it will make your tea bitter. If in doubt about the right temperature, use cold water.

2 – Add 1-2 tsp of Matcha Mint powder and whisk vigorously with a bamboo whisk in a Z-shaped movement, on top of the liquid. Usually it takes at least one minute for the powder to fully dissolve into water.

3 – Once you have an even liquid covered with a nice foam, top it up with 250 ml of hot water (80°C) – or if you used cold water previously, top up with boiling water. Alternatively, if you are making a Matcha Latte, top up with 150 ml of hot water and 150 ml of hot milk. Consider using at least 2 tsp of tea when making a latte, as milk absorbs a lot of taste. We also like to add two add dashes of cardamom, but that’s another story…