GATHER YOUR TOOLS
 
  • Chawan (Tea Bowl)
    Wide and deep to allow smooth, consistent whisking
  • Chasen (Bamboo Whisk)
    Essential for creating a fine, creamy microfoam
  • Chashaku (Bamboo Scoop)
    Measures the perfect amount of matcha with precision
  • High-Quality Matcha
    Fresh, finely milled powder for optimal flavor and texture
  • Hot Water
    Heated to 75–80°C (167–176°F) for best results
  • Sifter
    Removes clumps for a smoother, more even whisking experience
WHISKING THE PERFECT MATCHA
  • Water Temperature Matters – Use water at 75–80°C (167–176°F) to preserve sweetness and avoid bitterness
  • Start Small – Add a small amount of water to the matcha—just enough to create a smooth base
  • Whisk with Intention – Use a bamboo whisk (chasen) and move quickly in a “W” or “M” motion (Tip: use your wrist, not your arm)
  • Build the Foam – Whisk rapidly until a fine, creamy microfoam forms on the surface. No large bubbles—just smooth, velvety texture
  • Finish with Precision – Gently lift and sweep the whisk to even out the foam for a clean, silky finish
  • The Result – A vibrant, balanced cup with a rich body and smooth mouthfeel