作法
- 新鮮水煮開後降至80°C——用溫度計測或煮開後等兩分鐘。冷水溶不開抹茶；沸水會讓它澀苦。
- 把抹茶用細濾茶網篩入寬茶碗（茶碗）中。粉抹茶會迅速結塊——過篩是滑順與顆粒之差。
- 把80°C的水倒入碗中蓋過茶粉。
- 慣用手執竹茶筅。手腕固定、手指放鬆，以W或M形快速動作刷約15秒——不要繞圈。動作應快而淺，刮表面不撈底。
- 應浮起均勻細泡——淡翠綠色，泡細小均勻。最後輕輕往上掃一下消除大泡，讓表面留下平滑奶蓋。
- 先吃和菓子——它的甜味為味蕾預備。再分三口喝抹茶：聞、啜、最後三分之二一口飲盡。碗底是抹茶最強烈處。
Common questions
Can 抹茶（薄茶） be made ahead?
抹茶（薄茶） is best made and eaten the same day, but the components can be prepped earlier — chop and measure the ingredients up to a day ahead, refrigerated separately. Final cooking takes about 2 minutes.
Is 抹茶（薄茶） spicy?
抹茶（薄茶） as written is mild to mildly warming — the heat comes from aromatics rather than chili. Add fresh sliced chili or chili oil at the end if you'd like to push it spicier.
Is 抹茶（薄茶） vegetarian or gluten-free?
抹茶（薄茶） is suitable for vegetarian (and vegan if dairy is omitted) diets.
How hard is 抹茶（薄茶） to make at home?
抹茶（薄茶） is approachable for a home cook with basic stove skills — total time about 5 minutes, no special technique required.
Can 抹茶（薄茶） be scaled up or down?
This recipe is written for 1 servings. To scale, multiply each ingredient proportionally; the cooking times stay the same up to about double the volume. Beyond that, expect to cook in batches because of pan size and heat distribution.
文化背景
這裡描述的是「薄茶」——日常飲用的稀薄抹茶；正式茶會中的「濃茶」用三倍抹茶量，是揉而非攪。茶道（茶の湯、茶道）本身是數十年的修行；這裡介紹的是家用版，任何有竹茶筅的日本人都能在一分鐘內完成。抹茶每盎司咖啡因比咖啡多，但釋放緩慢——較溫和、較持久的清醒感。
