{"slug":"matcha","name":"Matcha","steep_time":{"low_seconds":30,"high_seconds":60},"steep_temperature":{"low_c":70,"high_c":80,"low_f":158,"high_f":176},"web_url":"https://timebeforetea.com/teas/matcha","title":"How to Brew Matcha","description":"Steep Matcha for 30s – 1m at 70°C – 80°C (158°F – 176°F). A step-by-step brewing guide from Time Before Tea.","steps":[{"name":"Measure your tea","text":"Use about one teaspoon of Matcha leaves per 8 oz cup."},{"name":"Heat the water","text":"Bring fresh water to 70°C – 80°C (158°F – 176°F). Water that is too hot will scorch the leaves."},{"name":"Steep","text":"Pour the water over the leaves and steep for 30s – 1m. Start at the shorter time and taste as you go."},{"name":"Strain and serve","text":"Remove the leaves as soon as the steep is done so the tea does not turn bitter."}],"faqs":[{"question":"What temperature water should you use for matcha?","answer":"158–176°F (70–80°C). Boiling water makes matcha taste bitter and burnt. Without a thermometer, boil the water and let it rest for about five minutes."},{"question":"How much matcha should I use?","answer":"About 1–2 g, or one teaspoon, for a bowl of usucha (thin tea) with 2–3 oz (60–80 ml) of water. Thick koicha uses about 4 g with less water."},{"question":"Do you need a bamboo whisk for matcha?","answer":"It makes the smoothest, frothiest matcha, but it isn't essential. A handheld milk frother or shaking it in a jar with a lid both work. Soak a bamboo whisk in warm water before using it so the tines don't snap."},{"question":"What's the difference between ceremonial and culinary matcha?","answer":"Ceremonial grade is made from younger leaves and is meant to be drunk plain: vivid green, sweet, and savory. Culinary grade is cheaper and more bitter, which suits lattes and baking where milk and sugar balance it."},{"question":"How much caffeine is in matcha?","answer":"More than steeped green tea, because you drink the whole leaf. A teaspoon (about 2 g) usually has roughly 40–70 mg, and stronger servings more."},{"question":"How should I store matcha?","answer":"Airtight, away from light and heat. An opened tin keeps its color and flavor for about four to six weeks. Unopened tins keep longer in the fridge or freezer; let them come to room temperature before opening so moisture doesn't condense on the powder."},{"question":"Why is my matcha clumpy?","answer":"Matcha clumps from static and humidity. Sift it through a fine strainer before adding water, and whisk briskly in a W shape rather than stirring."}],"product_handles":[],"store_available":false}