Eric Gower's Perfect Cup of Matcha [HMC]

If you're not familiar with *matcha*, it's finely powdered green tea. And if you're not familiar with chef Eric Gower, his *matcha* is to green tea as Dom Perignon is to Champagne. Eric spent sixteen years in Japan learning the customs and history behind one of the healthiest teas on the planet. I took a class with him and he made me a *matcha* convert; now, every day at 3 p.m. on days when we're home working, my husband, Gregg, and I stop everything for a few minutes and do a little tea ceremony around this hearty brew. I thank you, Eric, for allowing me to share your *matcha* method with my readers. We all give you a virtual bow. The perfect cup of *matcha* is like making the perfect cup of expresso, so you will need some special equipment here, including a small fine-mesh sieve or sifter, a *matcha* scoop (use a teaspoon if you don't have one), a frother, and a mug.

Unbalanced

% Daily Values based on a 2,000 calorie diet

Step 1

Place a small fine-mesh sieve or strainer over a deep mug. Scoop the *matcha* into the sieve and gently shake it allow the *matcha* to fall through. Then gently push the remainder through the sieve with your *matcha* scoop or a teaspoon.

Step 2

Fill a small teacup with 1/4 cup of the boiled water and let it sit for one minute. Transfer the hot water from the small cup to the mug with the sifted *matcha* in it. Swirl it around like wine, and, using the tip of the frother, scrape around the bottom to make sure no clumps remain.

Step 3

Tilt the mug at a pretty steep angle and turn on the frother. Insert the frother deep down to mix everything thoroughly for just a few seconds, trying not to hit the side of the mug-just froth the liquid. Then bring the tip of the frother up a bit, so that you're frothing the froth, not so much the water. The whole act of frothing should take no longer than 8 to 10 seconds (additional frothing doesn't create better *crema*). Swirl the *matcha*, as you would a glass of wine, and give it a few firm taps to pop any large bubbles. Then pour it back into the smaller, preheated cup, and serve.

Step 4

Filling the small cup with boiling water and transferring it to the larger mug accomplishes three important things: it preheats the cup, which will keep the *matcha* hotter for longer; it cools the boiled water to the desired brewing temperature of 175 degrees to 180 degrees F; and it premeasure your water.

Step 5

According to Eric Gower, a nice cup of *matcha* would ideally have roughly two ounces (that is, a quarter-cup) of creamy, perfectly frother green ambrosia, made in a small pitcher or creamer (or even a mug, as here), and then transferred to a small, elegant cup for serving. Achieving the *crema* means you using the right tool--a battery-operated handheld milk-foaming wand. With a little practice, you'll become a *matcha* barista, whipping up a cup of *matcha* with a dreamy *crema* every time.

Step 6

Not applicable. Calories: 5 per serving.