Piohni Classics
MATCHA TEA (HOT/ICED)
We're excited to share our perfect matcha recipe using our Ceremonial Grade matcha powder. This matcha gives you a creamy taste with subtle, sweet notes. Never bittter or grassy. Enjoy!
Pictured: Piohni Matcha served at Lille Petra Cafe, &Tradition
INGREDIENTS
- 2 g Piohni Ceremonial Grade matcha powder
- 30 ml water (70℃ or 158ºF)
- 150 ml water
- 1-2 tsp of agave or honey (optional) some may prefer it sweeter
DIRECTION
1. Add Piohní Ceremonial Grade matcha powder and water into your chawan bowl. We do not recommend using boiling water, since it bruns the delicate matcha powder.
2. Next, infuse the matcha into the water using our chasen, bamboo matcha whisk. In back-and-forth motions, create a "W" shape with your wrist, and mix the matcha until foamy and smooth.
3. Optional — add 1 to 2 tsp of sugar or sweetener into the matcha. (This step it not needed with the high quality of our ceremonial grade matcha, but some may prefer it extra sweet).
4. For hot matcha tea: add 150 ml of hot water (70–80°C — boiling water scorches the leaf and turns it bitter) and pour over the matcha.
For iced matcha tea: add cold water instead, then pour over ice and stir or shake.
Pro tip — for a smoother, more aerated finish, whisk briskly at the wrist rather than the elbow. Voila, enjoy.
Q: How do I get rid of clumps in my matcha?
A: Use our bamboo matcha whisk. It serves both as the best way to whisk your matcha clump-free and start your day, whisking away any negativity.
