MALCHA

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How to prepare elegant  Malcha

  • 01

    Preheat chawan (tea bowl) with boiling water. Moisten the chasen (tea whisk) and discard water.

  • 02

    Scoop 2g of malcha (powdered green tea) and add 50cc (approximately 1 teacup) of hot water.

  • 03

    Hold the bowl firmly with your left hand and whisk with the chasen from left to right to form frothy bubbles.

  • 04

    Hold the chasen in the middle of the foam, lest you disturb it, and slowly remove the whisk.

Recommendations for Tea Storage
Cans, pewter or ceramic containers, and sealed aluminum foil packages allow for an ideal airtight storage of tea leaves. It is best to store the container in a place that is dry and away from sunlight. If the original tea packaging has not been opened, storing the tea in the refrigerator is good. However, after opening the original can or foil packaging it is best to avoid storing the tea in the refrigerator with other food products.
※ Always remember to place your chasen on the holder to ensure that it holds its shape after proper cleaning.


What is the difference between Matcha, Malcha, and Powdered Green Tea?
- Same tea, different languages
The three words are essentially the same – green tea leaves, ground down to powder form.
Malcha is the Korean pronunciation of the Chinese characters 抹茶
(Matcha in Japanese, Muocha in Chinese), translating to “powdered/ground down tea”.

While these terms are often used interchangeably, referring to a tea as 'Malcha' or 'Matcha'
generally suggests higher grades. These teas are typically produced from partially or fully shade-grown leaves and
ground to a fine powder using a traditional stone mill, whereas lower grades are usually machine-ground.