home en
where to buy?

Preparing Matcha, the Japanese art of tea making, chado

Chado (or Sado), meaning the Way of Tea, is the Japanese art of preparing tea. The 4 fundamental principles are: harmony (wa), respect (kei), purity (sei) and silence (jaku). The influence of Zen Buddhism is unmistakable in the way in which this ceremony is conducted. From there the often-heard phrase, 'Zen and tea have the same taste'.

Traditionally, Matcha is prepared as follows:

1. Boil water (preferably mineral water with low mineral content)
2. Allow boiling water to cool to 80°C
3. Put 1 g (1/2 teaspoon) Matcha into a Matcha bowl
4. Add approx. 80 ml water
5. Gently whisk the tea for 15 seconds with a bamboo scoop until it is a frothy liquid. The tea bowl is never filled to the brim, but to a maximum of 2 fingers from the brim. While frothing the green tea you can still enjoy the slowly ascending aroma. Consciously enjoy as you drink Matcha tea. Matcha has a pleasant taste, soft and simultaneously intense and strongly aromatic.

Kotobuki Matcha from Amanprana: Serve in exemplary fashion as described above.

Gula Java Matcha from Amanprana: Is this manner of serving not necessary? Place Gula Java Matcha in a bowl or glass and add cold, warm or hot water, grain drink or milk. Stir with a regular spoon and drink. How much Gula Java Matcha? According to taste: between 1 small teaspoon to 1 large soup spoon per 200-300ml cup.

Gently whisk the tea for 15 seconds with a bamboo scoop until it is a frothy liquid.

Chado (or Sado), meaning the Way of Tea, is the Japanese art of preparing tea.

Gula Java Matcha + Vit D
Gula Java Matcha + Vit D
  • Friend of students
  • Kotobuki Matcha quality
More info + buy
Kotobuki Matcha
Kotobuki Matcha
  • Focus, Zen and detox (chlorophyll)
  • 137 times more EGCG catechins than green tea
  • Superfood: vit. E, fibre, minerals, tannins, +15 types of proteins,...
  • Very high antioxidant level
More info + buy
Preparing Matcha, the Japanese art of tea making, chado Gula Java Matcha and the power of catechins (for ex. EGCG)