Jump over to Instagram and you’ll see that the Matcha Green Tea is trending high above any other steep. We reached out to Jee Choe, who shares a daily peek into her tea-infused world on Instagram. Jee is the founder of the afternoon tea and travel blog, Oh, How Civilized. Based in New York City, Jee is always seeking out exceptional tea experiences. In her personal essay and photographs below, Jee offers a closer look at her matcha perspectives and how she is working to achieve the perfect matcha froth.
I have a matcha problem. Over the years, I’ve developed what can be described as a matcha obsession. I have it with milk for a matcha latte, I add it to my baked goods and sometimes even double up by drinking ceremonial grade matcha while munching on matcha cookies. One thing that I haven’t yet perfected is the matcha froth that comes from a good whisk.
On a good day I get a lovely froth.
On some days, a weak froth.
On off days, hardly any.
Regardless of how much, or little froth there is, every time I make a bowl of matcha, it’s so rewarding. It’s my matcha ritual.
I start with boiling some water, then get out the bowl, whisk, scoop, and strainer (which I’ve found to be key in making a great bowl of matcha since I don’t get clumps anymore). Once the water comes to a boil, I pour a bit of it into the bowl and move the whisk. Once the bowl has warmed, I pour out the water and dry. Next, one and a half scoops of matcha gets sifted through the strainer and I pour in about 1/3 cup of hot water (not boiling). This is when the whisking starts. I make 10 “W” shapes with the whisk, quickly.
Consistency is the key to a perfect matcha froth and it’s something I need to keep working on. It’s a good thing that the end result is a delicious bowl of matcha.
