Moya Matcha Traditional Ceremonial set Josei

Matcha preparation (video)

While the traditional method of preparing matcha is a ritual lasting over an hour, you can make it in just a few moments at home—and in various ways!

Traditional

The traditional way to prepare matcha comes from the Japanese Tea Ceremony. It involves using a matcha bowl, a bamboo whisk- chasen and a bamboo spoon- chashaku. Place 2 chashaku spoons of matcha (1,5g) in a matcha bowl and pour 100ml of hot water (80 °C). Chasen in hand, vigorously whisk your matcha from the wrist in m-shaped, not circular, motion. In about 30 seconds your bowl should be filled with a perfect jade-green foam. You can add more water now if you like your matcha to be less strong.

Contemporary

Mixing your matcha with a milk frother is just as easy. Add a flat teaspoon of matcha (1,5g) to a cup or glass and pour over with 100ml of hot water. Mix well and add more water. 1 teaspoon will usually give you 200-250ml of matcha drink. Just like with coffee, some people like to drink a strong matcha espresso, others prefer to add more water. You can also mix matcha with juice or milk.

With glass shaker

You can prepare your Moya Matcha To Go!  incredibly fast in a Moya Glass Shaker or in a regular bottle: just add matcha to juice, water or milk & shake it vigorously for 5 seconds.

Matcha Latte Preparation

Mix one teaspoon of matcha with a small portion of hot water. Add hot vegetable or cow milk. You can sweeten your matcha latte with a spoon of honey, maple syrup or agave nectar

Moya Matcha Traditional 30g

High quality organic matcha with a balanced rich bitter-sweet taste, creamy texture and malachite green colour. Its full-bodied flavour makes it ideal to drink on its own but also in lattes, smoothies and lemonades. Moya Matcha Traditional is obtained in the 1st and 2nd harvest from tea plants that are specially shaded from direct sunlight. This process results in higher chlorophyll and L-Theanine contents and a richer, greener color. The fresh leaves are then collected, dried and ground to powder.

Matcha bamboo whisk Chasen

Traditional bamboo whisk or “chasen” is an indispensable tool of the Japanese matcha tea ceremony. The fine, handmade prongs are carved out in a single piece of bamboo. When using a chasen to whisk matcha it is best to keep a loose and relaxed wrist and make rapid zigzag motions in the shape of letter “W” or “M” – this helps to give matcha the ideal frothy texture.

Whisk holder Naoshi

The traditional matcha whisk holder is not only a beautiful element of the traditional Japanese matcha tea set. It is a very practical tool that helps your chasen dry faster and maintain its shape and durability.

Material: porcelain. Size: 7cm (height) x 6cm (diameter). Color: Onyx black. Dishwasher safe.

Matcha bamboo spoon Chashaku

Chashaku is the traditional Japanese spoon for serving matcha and an integral part of the matcha tea ceremony. The curved portion of the spoon is used to scoop a small portion of tea  and place in a bowl (matchawan).  The mixture is then whisked to uniform consistency using a bamboo whisk (chasen).  The amount of matcha served depends on individual preference.  The thin tea or “usucha” is prepared with one or two chashaku of matcha and approximately 100ml of water.

Material: Bamboo. Length: 18cm. Not dishwasher safe.

Josei Matcha Bowl

Matchawan Josei was handcrafted on a potter's wheel from grey clay with a delicate addition of fireclay and glaze made in accordance with centuries-old Japanese tradition.

It was created in the limited series KOOE for MOYA made by the Krakow ceramics studio KOOE, whose products are characterized not only by beautiful forms but also by exceptional durability due to firing at high temperature. Each matchawan from this series is a unique handicraft, its appearance and size may therefore slightly differ from the one in the photo.