Q: Do I need a bamboo whisk to brew ceremonial matcha?
Not strictly, but a bamboo chasen is the easiest way to get a smooth, frothy cup without lumps. If you don't have one, a small kitchen whisk works in a pinch. Just whisk in a zigzag motion instead of circles.
Q: Can I use tap water for matcha?
Yes, but filtered or bottled water is better. Hard tap water can add off-flavors. Heat it to just below boiling—around 75-80°C—and wait a minute after boiling to let it cool.
Q: How do I store my matcha for the spring?
Keep it in an airtight container in a cool, dark place, away from sunlight and strong odors. Avoid the fridge unless your kitchen runs hot—condensation can degrade the powder.
