Place Chasen (bamboo whisk) into the Chawan (matcha bowl).
Pour the hot water over the chasen to warm and soften, then discard water.
Using a dry cloth wipe the Chaiwan from any water residue.
Step 3: Weigh & Sieve
1g per 100mL
Weigh 1g (1 teaspoon) of Matcha per 100mL. Sieve matcha into the heated Matcha bowl.
Step 4: Temperature
80°C/176°F
Add 10 mL of 80°C/176°F water to sieved Matcha powder
Whisk in a ‘W’ motion to from a paste.
Whisk & Serve
Add the remaining 90 mL of hot water.
Whisk in a ‘W’ motion to promote aeration, allowing the Matcha powder to perfectly bind with water and air. This technique will release the volatile aromatics and essences in the foam on the surface.
Once a creamy texture has been reached; serve in the same bowl.
Step 1: Preparation & Tools
Matcha 01
Matcha Spoon
Matcha bowl
Cloth
Whisk
Scales
Sieve
Step 2: Preheat
Heat water in kettle to 80°C/176°F.
Place Chasen (bamboo whisk) into the Chawan (matcha bowl).
Pour the hot water over the chasen to warm and soften, then discard water.
Using a dry cloth wipe the Chaiwan from any water residue.
Step 3: Weigh & Sieve
1g per 100mL
Weigh 1g (1 teaspoon) of Matcha per 100mL. Sieve matcha into the heated Matcha bowl.
Step 4: Temperature
80°C/176°F
Add 10 mL of 80°C/176°F water to sieved Matcha powder
Whisk in a ‘W’ motion to from a paste.
Whisk & Serve
Add the remaining 90 mL of hot water.
Whisk in a ‘W’ motion to promote aeration, allowing the Matcha powder to perfectly bind with water and air. This technique will release the volatile aromatics and essences in the foam on the surface.
Once a creamy texture has been reached; serve in the same bowl.
Place Chasen (bamboo whisk) into the Chawan (matcha bowl).
Pour the hot water over the chasen to warm and soften, then discard water.
Using a dry cloth wipe the Chaiwan from any water residue.
Step 3: Weigh & Sieve
1g per 100mL
Weigh 1g (1 teaspoon) of Matcha per 100mL. Sieve matcha into the heated Matcha bowl.
Step 4: Temperature
80°C/176°F
Add 10 mL of 80°C/176°F water to sieved Matcha powder
Whisk in a ‘W’ motion to from a paste.
Whisk & Serve
Add the remaining 90 mL of hot water.
Whisk in a ‘W’ motion to promote aeration, allowing the Matcha powder to perfectly bind with water and air. This technique will release the volatile aromatics and essences in the foam on the surface.
Once a creamy texture has been reached; serve in the same bowl.
