Hi Taag Taag!! It's Holly here...well don't be so hard on yourself because we all have had trouble whisking! I broke a chasen (whisk) and one of our charista guys broke the bowl!! But keep going...you can taste your effort when it's done with love! :o) Have a great day!!

Me to!! No round and round like with eggs lol

I did the same thing. I got a matcha set yesterday for my 17th birthday and have currently used it twice, but neither of the two times, I could get the layer of foam. I slowly and gently used the whisk (afraid to damage it), but now I see that I need to move it much faster. I think it will take quite some time to be able to not hit the sides and the bottom of the bowl while maintaining the proper speed.

@@ChikiTeaTV

boa

It’s basically the anti-KZfaq video because it explains everything very clearly without adding any information we don’t want.

Probably why she went "uweh!?" at the end ✌️ jk

This is so wrong

If you can get your hands on Imperial grade when you go to central Kyoto, not those Amazon shipped "Imperial", you won't ever go back to peasant matcha anymore~

Thank you for sharing😍

BW, and same! 😂

Geo it could be your matcha. You need to buy a high quality matcha in order to achieve that froth and color.

The milk frother doesn't allow good foam to form as whisk does.

@@candybelle I think it can be the whisk too. I bought good matcha in Uji when I was in Japan and it doesn't make foam like this so it depends for the foam I guess.

Damn i was just wondering if electric would do better mine turns out nithing like this and my matcha is a lot darker shade I'm worried i got wripped off even tho it dont taste bad and I only paid 15 for a pound of match...

@@jessies3236 My matcha appeared dark when mixed too but I was shocked when I whisked it well. It turned light green like in this video. I also realized just now that I've been using too much matcha in my tea. 😅 But I love it so matcha!

i hear it!

Thank you so much for your comments! The container we have used in the video is a professional tea ceremony matcha furui used for sifting matcha (www.chikitea.com/product/matcha-sifter-furui) and storing it for continuous use - as in within the hour! It is stainless steel. (side note: never use stainless steel once you have made the drink, especially steeped green tea, because there is a reaction and the taste simply vanishes!! Un-whisked matcha powder won't react, nor will dry tea leaves that have not been steeped). In our cafe, we served cup after cup so we used this professional tool to sift large quantities, 40g approximately, throughout the day. This container is tightly sealed due to the long neck, however, unless you are running a cafe or tea ceremony school, it's best to keep the matcha in the tin you purchased it in ideally having a lid with a rubber gasket to keep all air out of it and sealed tightly. A foil lined bag won't keep your matcha as fresh. Use your matcha as fast as you can, storing it in the refrigerator and wiping off any condensation before you open it. HAVE FUN and thanks for watching!! Holly xo

@@ChikiTeaTV thank you so much for the information. Since my matcha came in one of those foil lined bags I had my doubts keeping it there. So I transferred it in one of my SS container and kept it in refrigerator. Next time when ill order, I'll definitely look for the ones that comes in that sealed Tin containers.

Try getting your hands on Imperial grade if you ever go to central Kyoto, not those Amazon shipped "Imperial", you won't ever go back to peasant matcha anymore~

This comment killed me on impact

$9.50

It’s called a chasen-tate. It holds your bamboo whisk (chasen) so that it maintains its shape when it dries.

@@ryanjonesrr Thank you!

The temperature of the water is vital for the aroma and fragrances the matcha will have at the end of the process of making one. If you take too hot water the matcha can smell and taste as you'd described it. I know you will probably say 'I know what I am doing and no the water was not too hot!' but I made the experience that even the slightest change in temperature changes the taste alot. The water quality is a thing too. How hard is your water, do you have any possiblity to check on your water quality? Soft water is best for making tea, I have a special filtering system that draws out alot of minerals and prevents the formation of limescale. Last thing is how you store your matcha and if by any chance some other oddors could have manifested through humidity in your container. Try to check if any of this is the factor that makes this smell and taste because you can have the best ingridients off the entire world but it still can fail due to some errors.

Aleksander Dhima I think he sold you spirulina , not matcha. It’s too late now, but I just wanted to let you know.

@@TehREALdeadmatters I bought matcha from Uji when I was in Japan and I can't get it to foam. I'm using the good temperature ( my kettle has a thermometer), I do all that is done during the japanese tea ceremony, including warming the bowl and all. The taste is really good but no foam, strange.

Get a proper matcha whisk set on Amazon. :)

@@MyKeyReviews Still struggling with it lol

@@MyKeyReviews I get bubbles but can't get it all froth like like in the video

Hi Joghurt (super cute avatar!!! Love it!) We don't use sugar in our matcha shot but we do use a vanilla syrup in our latte. I have next tried using powdered sugar because in this form (or granulated) it could stick to your chasen (bamboo whisk). But give it a try!! Just make sure you clean your chasen by whisking it in a bowl of hot water - we don't advise running it under a hot tap which could damage the tines...unless you are really careful! :o) Happy whisking and have a great day!!

I had to search around quite a bit trying to figure out the spelling based on the pronunciation: it's a "yuzamashi".

Goodness your comment got lost in the universe - so sorry to have never answered until now!! You can get the matcha prep bowl here - we also have a style for both left and right pouring - but this link is for the one in our video! www.chikitea.com/product/matcha-preparation-bowl-yuzamashi Have a great day - Holly

Yes!

I microwave my water too. What you do is microwave your water until it is boiling, take it out of the microwave, stir it once or twice with a spoon (waiting at least 10 or more seconds), and them do what the lady did. After you do it enough, you get a really good feel for how long you should wait.

Yes, that is bad!

I have seen matcha in the store and the packaging said sweeter than normal matcha

Hi Leonardo - Holly here...exactly! The water is not hot but is perfect at 75-80°C (167°~176°F) but it might hurt your pinky if you stuck it in too long! :o) Stay well and keep whisking!

it's warmish, not hot tough

Yeah, I know what you mean. She probably meant the water is not boiling or too hot. 75~80°C is plenty hot for green tea or matcha.

3

The other girl was the one preparing the tea. 😊 The lady was just narrating it.

yes, i believe so, or at least approximately.

10 grams = 2 tsp

If anything id do half a teaspoon since 5 grams = 1 tsp and she said for every 100ml put 2-3 grams of matcha, half of 5 is 2.5 = 1/2 tsp

No! One scoop of matcha powder is about 1 g. A teaspoon holds 4 g, but you can find special matcha spoons that hold exactly 1 g

Healthier purpose.

Thank you for your comment! Our 2g servings cost as little as $1.99 for our very best matcha, SILK, and $1.25 for our next level ceremonial grade LUSH. I've broken it down below... Our SILK, best in Japan from Yame, has two price-points: $49.95 for 40g so a 2 gram serving is $2.50 and our value 100g can is $99.95 so $1.99 per 2 gram shot. Our second level ceremonial grade is LUSH, great for straight sipping or using for a latte. That price point is even lower: $24.95 for 40g so $1.25 per 2g serving or the value 100g can for $49.95 or $2.50 per serving. I personally work with our award-winning producers and this is among the best matcha in Japan! You can taste the difference and in my humble opinion, it's really affordable for how much goes into producing it using hand-woven straw mats for shading...a rare find nowadays. Hope you get a chance to try SILK: www.chikitea.com/product/silk-ceremonial-matcha

It’s traditional, not complicated don’t tell someone whos doing it the proper way to throw it in a blender thats an insult

Oh so now you are going to teach HER how to make matcha? It's like if I say too much curry in your food, so harmful for body...

Excess of Matcha is so harmful like High BP. Bcoz 1spoon of matcha contains 100 times more Cafine than Green tea .

@@advnainigujral4732 Except 1: cafeine from tea processed differently by the body, it's not really like cafeine from coffee (it takes effects slowly in several hours while the coffee one have a peek then lowers) and 2: that amount of caffeine in that bowl is still lower than cafeine from a cup of strong coffee so it's okay 3: japanese people have centenarians in the world and have been among the healthiest people of earth so I think it's okay

It’s not too much for that amount of water. I use two scoops for 70 ml

@@advnainigujral4732 That is not true. Matcha does NOT contain 100 times the caffeine of green tea.

The milk frother is not as effective as the whisk itself. The tool has been made specifically for frothing the mixture of matcha and powder. Believe it or not. I've read people talking about this exact thing and they can never get the electric frother to perform as well as the whisk.

Yea I don't need milk on matcha

Hey Ben - Holly here and just saw your comment!! My tech guys showed me how to get into the comments section (#embarrassing!). Sorry you couldn't hear me...that silly steamer is really LOUD! I hope the writing over it was helpful anyway. Sorry you had trouble! Deep bow. Stay well my friend, Holly :o)