Making matcha is a ritual Many American cafes do not give the ritual the respect that Japanese tea, which must be prepared with finesse, deserves. Matcha mainly comes in two forms: ceremonial grade and culinary grade. If you order matcha at a coffee shop that gives it proper attention, you’re probably drinking ceremonial-grade matcha that has been shaken in a small bowl of water using a bamboo whisk.
The word “matcha” implies that the tea leaves have been ground into a powder. The tea leaves before grinding are called tencha leaves. While tencha leaves can be steeped alone, they are typically harvested and consumed to make matcha. Matcha has been commercialized enough that when Americans buy it, we typically understand that we are buying a powder.
When purchasing coffee beans, we generally have two options: whole bean, which requires a grinder, and pre-ground bean. Grinding whole beans just before brewing results in a fresher cup of coffee. So why haven’t we marketed the option of grinding our own tencha leaves into fresh matcha powder? Although they are harder to find, you can buy tencha sheets onlinein specialized stores and from Cuzen himself.
Welcome to the routine
The Cuzen Matcha machine introduces us to freshly ground matcha. It is a small square-shaped machine that automates the matcha making process. The main part of the machine measures 9.9 x 8.9 x 4.9 inches, but the grinding component, which is a metal cylinder protruding from the top, adds about 4 inches, making the height total is 13.9 inches. This device provides a primarily hands-free means of making a cup of matcha in about two and a half minutes.
The two main components of the machine are the barrel that contains the grinder and the cup underneath to collect the fresh powder. Once you remove the bamboo cap on the top of the tube, you see the gray plastic piece on top that contains a metal handle to help pull everything out when needed. This is where the leaves are poured.
Photography: Andrew Watman
The machine is designed so you can insert a whole pack of leaves, which apparently stay fresh for about a month. Since the machine comes with a variety of tencha sheets, I like to try a variety, so I don’t like to put in too many at once. This gray piece is rotated over the bottom piece to lock it in place. If you unlock it while there are still leaves there, it’s quite difficult to lock it back into place. I needed to turn it over to unload the blades and be able to turn it again. It sounds annoying because it is.