Soft look, strong taste. Coconut Water Matcha tutorial
Delicate in style, disruptive in taste
1. Bloom the chasen
Place your Chasen into a Chawan and pour in hot water. This step (called blooming) warms and softens the Chasen, preventing damage, making whisking easier, and pre-heating the bowl.
2. Discard the water
After a few minutes, discard the water and wipe the bowl dry.
3. Measure to perfection
Measure 3-4g of matcha. Sift it through a tea strainer to remove clumps.
4. Mix with hot water
Add about 15ml of hot water (not boiling, around 70–80°C) and mix into a smooth paste.
5. The zigzag whisk
Pour in another 35–45ml of hot water and whisk quickly in a zigzag “M” or “W” motion for ~30 seconds. (Avoid circular stirring.)
6. Whisk away bubbles
Finish by lightly whisking the surface to remove big bubbles and create silky microfoam.
7. Pour over coconut water
Prepare 100–120 ml of coconut water in a glass with ice and pour the matcha over it.
8. Mix and drink
Stir well and enjoy!
Pro
Tip
Serve in a clear glass to really show off that gorgeous green contrast with milk (or coconut water).
