Traditional method

You need:

A bamboo whisk (a chasen)

A tea bowl (matcha chawan)

A measuring spoon (chasaku)

A tea strainer

• Matcha powder

1. Using the ladle, scoop 1½ spoons (about 2 grams or 1½ teaspoons) of Matcha powder into your sifter.

2. Sift the matcha powder into your teacup and press and swirl the powder around in the sieve with the wooden spoon. This will prevent lumps and ensure your tea is smooth.

3. Slowly pour the hot water (about 60 ml, 85 °C) into the bowl with the Matcha powder.

4. Use the whisk to combine the matcha and water. Quickly scrape down the sides of the cup in a circular motion, ensuring all the matcha lumps are incorporated. Then, relax your wrist and quickly whisk the tea in an M- or W-shaped motion until frothy (usually about 10-15 seconds).

5. Smooth out the bubbles with the tips of your whisk.

How to Brew Matcha (Drinking Matcha) 

Traditional Method

You will need

A bamboo whisk (called a chasen)

A tea bowl (matcha chawan)

A measuring ladle (chasaku)

A tea strainer

• Matcha powder

  Smooth the bubbles with the tips of your whisk

  Using the ladle, scoop 1½ ladlefuls (about 2 grams, or 1½ teaspoons) of Matcha powder into your strainer.

  Sift your Matcha powder into your tea bowl, pressing and swirling the powder around the strainer with your ladle. This will ensure there are no clumps so that your tea will be smooth

  Slowly pour the hot water (about 2 ounces/60 ml, 180-190°F/85°C) into the bowl with the Matcha powder.

  Use your whisk to mix the Matcha and water together. Quickly scrape the sides of the cup in a circular motion making sure to mix in all the Matcha clumps. Then relax your wrist and briskly whisk the tea using an “M” or “W” shaped motion until the tea becomes frothy (usually around 10-15 seconds).