The essential

Umami

UMAMI is one of the five basic tastes found in cooking, alongside sweet, salty, sour and bitter. The term ‘umami’ comes from Japanese and literally translates as ‘tasty’ or ‘delicious’. It is a distinct taste that is often described as a sensation of ‘rich’, ‘savoury’ or ‘savoury’.

Matcha is a highly prized Japanese green tea powder, mainly used to make traditional matcha tea. When it comes to umami, matcha is particularly interesting because it is rich in amino acids, particularly L-theanine. L-theanine is responsible for matcha’s characteristic umami flavour.

So, in the context of matcha, umami refers to the delicious, savoury, rich taste sensation found in this specific variety of green tea. It adds a distinct flavour dimension that can be enjoyed both in matcha drinks and in desserts and other culinary preparations where matcha is used.

Preparing matcha

Steps for making traditional matcha tea:

1. Bring the water to the boil and allow it to cool slightly to around 70°C. It is important not to use boiling water, as this can burn the matcha and alter its flavour.
2. Pour a little cold water into the matcha bowl. Gently add the matcha powder, about 2g depending on your taste.
3. Using a whisk (chasen), blend the thick liquid, trying to remove any lumps.
4. Gently add 60 to 90 ml of hot water (around 70°C).
5. Using the bamboo whisk (chasen), whisk the matcha vigorously in a zigzag “W” motion. Do this for around 15 to 20 seconds until a fine layer of foam forms on the surface.
6. Once the matcha is well whipped, it’s ready to enjoy. Hold the matcha bowl with both hands, tilt it slightly towards you and sip the tea. Traditionally, matcha tea is enjoyed unaccompanied, to fully savour its aromas and delicate flavour.

Chasen by master craftsmen Hirata-San

The traditional whisk used to prepare matcha, called a chasen, is made from fine strands of bamboo. Here are the general steps involved in making a chasen whisk:

1. The process starts with selecting the right quality bamboo. The bamboo used must be flexible, durable and have a smooth texture. Different types of bamboo can be used, but the ‘madake’ variety is the most commonly used to make chasen whips.
2. Once the bamboo has been selected, long straight stalks are cut from the lower part of the bamboo, where the material is stronger and more flexible. The cut must be carefully made to obtain bamboo strands of the appropriate length.
3. The bamboo stalks are then peeled to remove the rough outer skin and unwanted knots. The stems are then divided into finer strands using specialised tools. Each strand is trimmed so that it has a fine, tapering tip and a wider base to attach to the base of the whisk.
4. The bamboo strands are carefully arranged and tied together at the base of the whisk using a strong thread or string. They are grouped into a dense cylindrical shape, with the outer strands slightly longer than those in the centre.
5. Once the strands have been tied together, the chasen whip is shaped by the craftsman. The strands can be slightly curved or tilted to create the whip’s characteristic shape. The craftsman also refines the strands to ensure that they are uniform and well spaced.
6. The chasen whisk is then air-dried for several days to ensure that it retains its shape and rigidity. After drying, the whisk is sanded and polished to remove roughness and achieve a smooth, pleasant-touch surface.

Each chasen whisk is handmade by skilled craftsmen, and their manufacture requires great precision and an in-depth knowledge of traditional techniques. These bamboo whisks are prized for their ability to whisk matcha powder effectively and create a beautiful froth when preparing tea.