5 Ways to Make Your Own Matcha Tea Bowl

5 Ways to Make Your Own Matcha Tea Bowl

Making your own matcha tea bowl is a great way to save money, while still getting the quality and taste that you desire out of your matcha. Whether you want to eat healthier, but don’t like the prices of prepackaged foods, or you just prefer making your own things, then making your own matcha tea bowl is a great option. Here are five ways that you can make your own matcha tea bowl.

Use Your Pre-Made Bowl

Your first step in making your own matcha tea bowl is using an existing one that you already have. Maybe you have a speciality bowl that you use for your Matcha, or maybe you just got lucky and found a nice person that has a matching set. Either way, if you used yours before, then keep using it! It will probably stay fresh for about ten minutes after cooking time is done, so that should be enough time to get yourself a cup of hot water and take a little bit of time for yourself.

Add Some Water

Once you have your bowl ready and the water boiling, then simply add some water to create a good broth for your tea leaves. Let the water boil again once it has finished boiling off of the steam that comes from the boiled water. This second boiling process is what seals in the flavour and makes sure that none of the nutrients leave (although technically they already left during the preparation process).

Prepare Your Teas

For every type of tea that you enjoy drinking, you need to prepare it differently. For example, if you like drinking green teas, then prepping your green teas quite differently than if you preferred drinking white teas. In this case, there isn’t much difference between each kind of tea, but if you were preparing white and black teas differently, then this could be a good thing to know for future reference.

For green teas: Measure out about 50 grams of chopped green onions (about 1/3 cup), 2 teaspoons of apple cider vinegar and 3 tablespoons of sugar into a small glass container. Add enough cold water to cover the ingredients up to about halfway up the container. stir well with a spoon until all of the sugar has dissolved in the water. let sit at room temperature for about 20 minutes until the colouring process is completed. now transfer into an airtight container and store in refrigerator until ready to use (can be stored up to two weeks).

For white teas: Measure out about 50 grams of lemon juice (about 1/3 cup), 3 teaspoons of white vinegar and 3 tablespoons of granulated sugar into a small glass container. Add enough cold water to cover the ingredients up to about halfway up the container. stir well with a spoon until all of the sugar has dissolved in the water. let sit at room temperature for about 20 minutes until the colouring process is completed. now transfer into an airtight container and store in refrigerator until ready to use (can be stored up to two weeks).

For black teas: Prepare according to regular black tea instructions, however instead of steeping overnight, simply allow them to steep for about five minutes before removing them from heat source and allowing them to cool completely before storing them in an airtight container in refrigerator (can be stored up long as whites).

Use Fresh Herbs Each Time You Make Tea

Herbs are very easy to grow themselves, or even buy from stores unregulated directly from farms. If you wish to use fresh herbs every time you make tea, then keeping an herb garden on your front lawn is certainly an option. However, since we live in cities where space is limited and plants tend not climb fences very easily, I wouldn’t recommend going with this option unless you have plenty of space outside your house. The best way that I have found myself ableto use fresh herbs every time I make tea is by buying large containers of dried herbs at my local grocery store and pouring those directly onto my salad bar when I make my salad at home. Yes, it costs more than using packaged mixes for everything else on your table other than herbs but being ableto use fresh herbs every time will certainly increase the cost factor compared with using packaged mixes only when applicable.

If fresh herbs aren’t available or want their flavour immediately after harvesting/chopping/drying etc., then just putting whole leaves straight into hot liquid will do The trick here is patience; letting them soak will bring out more flavour eventually!

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Making my own matcheta means a lot more work upfront but ultimately allows me greater control over what goes into my body which can lead towards greater happiness later on down the line.”, “header_image_url”: “”, “screenshot_url”: “”, “sort_by_alphabetical”: false}

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