Perfect Matcha Brew
Midori Spring Brewing Chart
| Brewing Method | Midori Spring Matcha | Water | Temperature | Taste Profile |
|---|---|---|---|---|
| Traditional Midori | 1/2 to 1 tsp or 2 Chashaku scoops | 60mL/2oz | 72-76°c/162-169°f | Rich, full bodied, creamy, smooth, sweet |
| Medium Midori | 1/2 to 3/4 tsp or 1 Chashaku scoop | 80mL/2.7oz | 72-76°c/162-169°f | Smooth, creamy, medium sweetness |
| Sweet Midori | 1/2 to 3/4 tsp or 1 Chashaku scoop | 90mL/3oz | 68-72°c/154-162°f | Light, very smooth, hint of sweetness |
**Tips, the amount of Matcha and water can be adjusted depending on your taste preference.**
Traditional Method
What you need: Matcha Bowl (Chawan), Matcha Whisk (Chasen), Bamboo Scoop (Chashaku), Small Sifter
1. Warm up matcha bowl and bamboo whisk. Place whisk in bowl and fill ¹/3 of bowl with hot water. Let it sit for 1 minute, discard water. Dry bowl with clean cloth or paper towel.
2. With the bamboo scoop place 2 scoops of Midori Spring Matcha through a small sifter into bowl to avoid clumping.
3. Pour 60mL/2oz of hot water (72-76°c, 162-169°f) into bowl and whisk briskly in a "W" motion until fine foam appears. The whisk should not scratch the bottom of the bowl.
4. Sip and Enjoy!
Quick Method
What you need: Bowl or mug, Small Wire Whisk or Milk Frother, Teaspoon
1. Place 1/2 - 3/4 teaspoon of Midori Spring Matcha in mug, avoid clumps.
2. Pour 60mL/2oz of hot water (72-76°c, 162-169°f) into mug and whisk briskly in a "W" motion until fine foam appears. Can use a small wire whisk or milk frother.
3. Sip and Enjoy!