To make your matcha thicker, the key is to start with less water and gradually add more until you reach your desired consistency. This method is often used to create a more concentrated, "ultrathick" style of matcha.
The Method for Thick Matcha
Achieving a thick, viscous matcha involves a specific technique focusing on the water-to-powder ratio and whisking. Here are the steps based on preparing ultrathick matcha:
- Prepare Your Powder: Begin by sieving or sifting your matcha powder directly into your creamer or tumbler. Sieving is crucial as it breaks up any clumps, ensuring a smooth texture right from the start.
- Add Minimal Water: Add very little hot water to the sieved matcha powder. The less water you start with, the thicker the initial base will be. The water should be hot but not boiling (typically around 175°F or 80°C).
- Initial Frothing: Briefly froth the mixture. The reference suggests frothing for about five seconds. This initial whisking helps integrate the small amount of water into the powder.
- Gradual Water Addition: Now, add more hot water, a little at a time. Avoid pouring in a large amount at once, as this will thin out your matcha quickly.
- Froth to Consistency: After each small addition of water, froth again in short bursts. Continue this process of adding a little water and frothing until your matcha reaches the exact consistency or viscosity you like best.
By controlling the amount of water added and whisking incrementally, you can create a much thicker and more concentrated matcha compared to the standard preparation. This results in a rich, sometimes paste-like texture depending on how little water you ultimately use.
