Piohni Classics
MATCHA TEA
Our matchamelier, Simon loves seeing your Piohni matcha moments and reposts his favourite picks on Instagram @piohni.
Pictured: Piohni Matcha at Lille Petra Cafe, &Tradition
INGREDIENTS
- 1-2 g Piohni Ceremonial matcha powder
- 150 ml water 65℃ or 149ºF
- Optional — maple syrup
DIRECTION
1. Add Piohni Ceremonial Grade matcha powder into 30 ml water. Use 1g (half a tsp for a more mild cup) or 2g (for a richer taste). The temperature of your water has a great influence on its taste. We recommend warm but not boiling hot water, since the latter scorches the delicate powder, making it taste bitter.
2. Infuse the matcha into the water using your chasen, bamboo whisk. In back-and-forth motions, make a "W" shape with your wrist, and aerate the matcha until foamy and smooth.
3. Optional — add 1 to 2 tsp of sweetener into the matcha (or adjust based on desired sweetness).
4. Pour 150 ml of hot water into the matcha and stir. Enjoy!
