1. Prepare the Tools
Matcha Bowl (Chawan)
Matcha Whisk (Chasen)
Matcha Scoop (Chashaku)
2. Measure the Matcha
Sift 1-2 grams of matcha (about 1/2 to 1 teaspoon) into the bowl. Sifting prevents clumps and ensures a smooth, creamy texture.
3. Add Water
Heat water to 160°F to 175°F (70°C to 80°C). Avoid boiling water, as it can make the matcha taste bitter.
Pour about 2 ounces (60 mL) of hot water into the bowl with the matcha powder. For Koicha, use about 50-70 ml of water. For Usucha, use 150-200 ml of water.
4. Whisk the Matcha
Hold the whisk loosely and whisk vigorously in an “M” or “W” motion. This will help to incorporate air and create a layer of fine, creamy foam.
Continue whisking for about 20-30 seconds until the surface is frothy and smooth.
5. Enjoy Immediately
Matcha is best enjoyed immediately after whisking to fully appreciate its rich flavor and creamy texture.
For a thinner matcha, you can add a little more hot water (3-4 ounces), while for a thicker matcha (Koicha), use less water and more matcha powder. Adjust based on preference, and enjoy this mindful, luxurious tea experience!
