B3

What You’ll Need

• Ceremonial-grade matcha (1–2 tsp)
• Chasen (bamboo whisk)
• Chawan (matcha bowl)
• Chashaku (bamboo scoop, optional)
• Fine mesh sifter
• Hot water (80–85°C or 175–185°F)

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🌀 Step-by-Step Whisking Technique

1. Sift the Matcha

• Use a fine mesh sieve to sift 1–2 teaspoons of matcha into your bowl.
• This removes clumps and ensures a smooth, lump-free brew.

2. Make a Paste

• Add a teaspoon of cool water and mix gently with the whisk to form a paste.
• This step helps dissolve the powder before adding hot water.

3. Add Hot Water

• Pour in 2–3 ounces (60–90 ml) of hot water (not boiling!).
• Boiling water scorches matcha and makes it bitter.

4. Whisk Vigorously

• Hold the chasen lightly and whisk using your wrist, not your elbow.
• Use a W or zigzag motion, not circular.
• Whisk firmly and quickly for 20–30 seconds until a fine foam forms on top.

5. Finish with a Gentle Lift

• Once frothy, slow down and gently lift the whisk from the center to create a soft peak in the foam.