From Kit Kat's to Starbucks, Matcha is popping up everywhere these days. This week, we present the traditional method for making this amazingly creamy, full bodied tea. FULL RECIPE BELOW.Director: Eric SlatkinFood Styling: Kari Lauritzen - http://theyellowbungalowla.com/Title Graphics: Lydia Baillergeau - http://www.byairjo.com/Special Thanks:http://www.matchasource.com/MUSIC:"Haru no Umi" From the album The Ultimate Sound Souvenir from KyotoRespect Record Japan, released in Europe by Fremeaux & AssociatesCourtesy of Far Side Music:http://www.farsidemusic.com/Thirsty For Spotify Playlist - https://play.spotify.com/user/tastemade/playlist/1QVzxfpK50xtg8JSo5SZfHMATCHA RECIPE:For 1 ServingTools:-ChawanWhisk (Chasen) -Bamboo Chashaku Matcha Spoon-Tray (Not necessary but matcha is messy, so it's good to invest in one)Process:-First warm the chawan with hot water and pour it out. Dry the chawan completely. -With the chashaku, add around 1 TSP of matcha into a sieve, which has been placed over the chawan.-Using the bottom of the chashaku, sift through to aerate the powder and get rid of any clumps. -Heat your water, it should be around 180 degrees - not boiling-Pour in 2-3 oz-Take thumb and forefinger of non-dominant hand, and place on edges of chawan for stability-Now with your whisk, begin by scraping down the sides. -Then whisk in a back and forth motion - this will create the froth. A zig zag motion is ideal, and it should be fairly vigorous. Try to avoid scraping the bottom of the bowl. -Your matcha is ready when a layer of tiny bubbles has covered the surface. -Enjoy straight from the Chawan or in a glass.