Basic Matcha Preparation (Steps of the Ceremony)

Ingredients:

• Matcha powder : Approximately 1.5g to 2g (slightly less than 2 scoops with a tea scoop)
• Hot water : Approximately 70ml (around 80°C is ideal. Avoid using water immediately after boiling)
• Tea bowl (Chawan) : A café au lait bowl can be used as a substitute
• Tea whisk (Chasen) : A bamboo baboo whisk
• Tea strainer : Important to prevent lumps

Instructions

• Warm the bowl: Pour hot water into the bowl and warm the tip of the whisk. Once warmed, discard the water and wipe the bowl completely dry.
• Sift the matcha: Use a tea strainer to put the matcha into the bowl. This will remove any lumps and improve frothing.
• Add hot water: Gently pour in hot water at around 80°C.
• Whisking: Start by whisking slowly to disperse the powder at the bottom, then quickly whisk in a “W” shape using your wrist.
• Tip: The key is to use a wrist flick, not your whole arm.
• Finish : Once a fine foam forms on the surface, finally, use the whisk to draw a “no” shape (like the Japanese character “の”) to gather the foam towards the center and gently lift it.