Recipes
The first bowl: classic whisked matcha
Before lattes, before baking, there is the bowl. Two grams of powder, a little water just off the boil, and twenty seconds of quick wrist work. It is the simplest way to taste what the mountain gave the leaf — and the best way to start with Summit.
Ingredients
- 2 g MISTFOLD Summit (1 level teaspoon)
- 70 ml water at about 80°C
Method
- Warm your bowl and soak the tips of the bamboo whisk in hot water for a minute. Tip the water out.
- Sift the matcha into the bowl so there are no lumps.
- Add a splash of the water (about 10 ml) and stir it into a smooth paste.
- Pour in the rest of the water. Whisk briskly from the wrist in a quick “M” or “W” shape for 15–20 seconds, until a fine, even foam covers the surface.
- Slow down for the last few strokes and lift the whisk out from the centre. Drink within a few minutes, while the foam is fresh.
Good to know
No thermometer? Boil the kettle and let it rest for about three minutes, or top 50 ml of boiled water with 20 ml of cold. Water that is too hot makes matcha taste sharp. No bamboo whisk? Shake the matcha and water in a small jar with the lid on.
