Q: What water temperature is best for BrewNova ceremonial matcha?
Aim for 160-175°F (70-80°C). Boiling water scorches the leaves and makes the matcha bitter. If you don't have a thermometer, let boiling water sit for about 2 minutes before using.
Q: How much matcha should I use for a cup?
For a standard thin tea (usucha), use about 1 gram (roughly half a teaspoon) with 70 ml of water. For a thick tea (koicha), double the matcha to 2 grams with only 30 ml of water. Adjust to your taste.
Q: Why does my matcha have clumps?
Clumps usually happen when you skip sifting. Always sift your matcha through a fine mesh strainer into the bowl before adding water. That breaks up any lumps and makes whisking much easier.
Q: How long should I whisk matcha?
Whisk for about 15-20 seconds in a quick 'W' or zigzag motion until you see a fine foam with small bubbles. Over-whisking can create large, soapy bubbles and a thin texture.
Q: Can I use a regular whisk instead of a bamboo chasen?
You can, but a bamboo chasen (whisk) is designed to create the right foam without damaging the delicate leaves. If using a regular whisk, choose one with fine wires and whisk gently to avoid a bitter taste.
