Na het drogen worden de blaadjes vermalen in kleine granieten molens totdat er een zeer fijn poeder overblijft. De grootte van matcha is 0,001mm. Grovere deeltjes lossen niet op in warm water en geven een stroef mondgevoel.
Bij het vermalen draaien de maalschijven zo langzaam dat er geen warmte ontstaat, dit betekent dat er per maalsteen maar 30-40 gram matcha per uur kan worden gemaakt.
The difference between Koicha and Usucha :
– Koicha is much thicker than Usucha (light tea), and has a consistency similar to runny honey.
– It is smoother and sweeter than Usucha.
– Koicha is usually made using a more expensive Matcha (of a grade designated for tea ceremonies) than the one used to make Usucha.
How to prepare Usucha tea?
1) Warm the bowl: Pour hot water into the bowl to roughly a third of its volume, then dip just the prongs of the whisk in the water (chasen). When the bowl is warm enough, tip out the water and dry the bowl with a clean towel.
2) Place 2 spoons of matcha (around 2 gr.) in the bowl, using the bamboo spoon. It is best to sieve the powder first to eliminate lumps.
3) Pour around 100 ml hot water (65-75°C / 150-170°F) into the bowl.
4) Hold the bowl in one hand and, with the other, beat the mixture sharply with a whisk, in a ?w? shape, until it forms a smooth foam. The Matcha is now ready to drink.
How to Prepare Koicha tea?
1) Warm the bowl: Pour hot water into the bowl to roughly a third of its volume, then dip just the prongs of the whisk (chasen) in the water. When the bowl is warm enough, tip out the water and dry the bowl with a clean towel.
2) Place 4 spoons of matcha (around 4 gr.) in the bowl, using the bamboo spoon. You are strongly advised to sieve the matcha powder finely before placing it in the bowl.
3) Pour around 40 ml hot water (65-75°C / 140-150°F) in the bowl, just enough to cover the Matcha powder.
4) Unlike Usucha, Koicha must NOT have a foamy consistency. You must therefore not beat it too vigorously or rapidly. Mix slowly, stirring with the whisk in a clockwise direction. You should obtain a tea with a thicker, smoother consistency than Usucha.