What is Cold-Whisk Matcha?
Have you seen the viral tik tok trend that is "cold-whisk" matcha?
You might be asking how this differs from a matcha latte, let's talk about the different ways to make matcha.
Firstly, what is matcha? Matcha is powdered green tea leaves, grown in Japan under specific conditions.
There are many different ways to use matcha. The traditional method of preparing matcha involves whisking matcha with hot water in a chawan (matcha bowl) with a chasen (matcha whisk) & drinking it straight up.
Then there is usucha & koicha. Usucha is a 'thin tea', prepared with more water & less matcha powder. Koicha is a 'thick tea', prepared with more powder and is more concentrated. Either version can be used in a matcha latte or by itself.
A matcha latte just refers to matcha with milk. Normally this matcha is made with hot water (never boiling) and then poured over milk. This method brings out the complex notes of matcha, which often include astringency (that puckering, dry feeling on your toungue you get when you drink red wine or unripe fruits) and umami notes (a savoury, rich taste often compared to seaweed).
Cold whisk matcha is a method where the matcha is whisked directly with milk, skipping over water entirely. This method results in a smoother, creamier, & less bitter matcha. The cold milk brings out the natural sweetness of matcha & is less astringent than the 'normal' hot water matcha method.
I recommend experimenting with each technique to discover the one that aligns most closely with your palate!
How to make Usucha:
- Sift matcha (2 g)
- Add hot water (60 ml at 176°F/80°C)
- Whisk vigoursly in M/W motion until frothy
How to make Koicha:
- Sift matcha (4 g)
- Add hot water (30 ml at 176°F/80°C)
- Whisk vigoursly in M/W motion until frothy
How to make a Matcha Latte using hot-whisk method:
- Make matcha using either Usucha or Koicha method
- Pour matcha over 4-6 oz of milk (depending on your desired strength)
- Sweeten as desired (10 -15g of maple is our favorite)
- Can be made hot or iced
How to make a Matcha Latte using cold-whisk method:
- Sift matcha (2.5g - 4g depending on your desired strength)
- Incorporate milk (taste difference minimal, first option usually easier to make)
- Option 1: Add 1 oz, whisk until smooth and frothy, and then pour over the remainder of your milk (3 - 5oz)
- Option 2: Mix all milk (4 - 5 oz) with matcha & whisk until smooth and frothy
- Sweeten as desired (10 -15g of maple is our favorite)
