Never heard the terms “first” and “second” flush before? Check out our article on the Global Tea Harvest Timeline.
Maintaining Quality & Consistency
Rishi matcha is the freshest matcha available in North America. It is ground to-order and sealed at origin to maintain optimal freshness. These bags are designed for storage, so we recommend to either store it in the bag it comes in or into our small matte black kotodo tin. Once exposed to air, use within 3 weeks of opening for the best flavor.
TIP: As matcha oxidizes, it lightens in color from vivid green to gray, it loses its pleasant candy sweet aroma and flavor. Old matcha, once whisked, has less appealing dark green. To prevent this, store matcha in an opaque vessel. Light and heat will expedite the oxidation process. Protect freshness and avoid storing on top of the espresso machine or inside the fridge once opened as that can accumulate moisture.
Sifting & Pre-Sifting
Matcha does not dissolve. It is suspended based on how vigorously it is aerated and whisked. This requires the same amount of arm and wrist coordination it takes to hand-whip meringue. It’s muscle memory, once learned it’s hard to forget!
TIP: Have you ever bitten into a clump of baking soda in a cookie? Sipping on a clump of matcha at the bottom of your drink is as just as unpleasant. For the best incorporation, sifting the matcha prior to whisking is the key to prevent clumping.
TIP: Add pre-sifting to your café’s morning and afternoon shift prep. Sift your daily matcha needs into an opaque container or 2oz reusable container(s) pre-dosed out per drink.
Temperature
Matcha burns! Think of matcha like fresh spinach. You wouldn’t put fresh spinach directly in boiling water or it would instantly wilt. Cool water to 160 degrees before whisking.
TIP: Invest in a variable temperature kettle. If you do not have a variable temp kettle, use a digital thermometer to check the temperature directly from your water source. Measure exactly how many of your ice cubes it takes to cool water from that source to 160°F add that into your training materials.
Make the Best Matcha with Traditional Whisking
While innovation has a time and place, we recommend the traditional whisking method even in a café or fast-paced restaurant. People have been making matcha this same way since the 9th century CE! Not only a nod to its cultural origins, the traditional whisking method yields the most consistent suspension, taste, and mouthfeel, optimal for mixing into drinks and floating over ice for a layered effect. It also makes for elegant and eye-catching table side service.
TIP: For easy spill-free pouring, try our spouted chawan (matcha bowl).
TIP: Pre-soak your chasen (bamboo whisk) in warm water for several seconds before you start whisking. This softens the bristles to give them the right “flex” to be able to create a perfect froth. Rinse in warm water immediately after use to keep your whisk from turning muddy green in color.
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