Changes

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 [[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.

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]].