Matcha.: Difference between revisions
No edit summary |
No edit summary |
||
| Line 32: | Line 32: | ||
There are two main ways of preparing matcha: koicha and usucha. | There are two main ways of preparing matcha: koicha and usucha. | ||
Prior to use, the matcha is often forced through a sieve in order to break up clumps. There are special sieves available for this purpose, which are usually stainless steel and combine a fine wire mesh sieve and a temporary storage container. A special wooden | Prior to use, the matcha is often forced through a sieve in order to break up clumps. There are special sieves available for this purpose, which are usually stainless steel and combine a fine wire mesh sieve and a temporary storage container. A special wooden spatula is used to force the tea through the sieve, or a small, smooth stone may be placed on top of the sieve and the device shaken gently. | ||
If the sieved matcha is to be served at a [[Japanese tea ceremony]] it will then be placed into a small tea caddy known as a [[chaki]]. Otherwise, it can be scooped directly from the sieve into a [[Chawan]]. | If the sieved matcha is to be served at a [[Japanese tea ceremony]] it will then be placed into a small tea caddy known as a [[chaki]]. Otherwise, it can be scooped directly from the sieve into a [[Chawan]]. | ||