HOW TO PREPARE MATCHA

  1. Gather your CHADŌGU (tea tools)
    • CHAWAN (Tea bowl)
    • CHASEN (Bamboo Whisk)
    • CHASHAKU (Tea Scoop)
    • CHAKOSHI (Tea Sifter)
    • YUZAMASHI (Cooling Bowl)
    • MATCHA
  2. Pre-soak your whisk in warm water for 3–5 mins (until tines are pliable)
  3. Add boiling water (100ºC/212ºF) to a yuzamashi (or any bowl) and cool to 80ºC/176ºF
  4. Using a tea scoop, add two modest scoops (~1g total) of matcha to your tea bowl by passing it through a sifter.
    *If you don’t have a sifter, you can add a little bit of room-temperature water to the matcha and whisk that into a paste to remove clumps.
  5. Transfer 60ml of water (~80ºC) from the cooling bowl to your tea bowl
    *Pour along the wall of your bowl rather than directly on the matcha to avoid creating clumps
  6. Whisk vigorously in an “M” motion for 15 seconds, until a fine layer of foam appears
    *Relax your arm and use your wrist to quickly whisk back and forth, being careful not to scrape the bottom of your bowl.
  7. Enjoy your matcha!
    *Note: this guide is for usucha (thin matcha)