Making Matcha

Matcha holds a unique meaning for everyone. For some, it's a casual café favorite; for others, it's a lifelong study of Chanoyu, the Japanese Way of Tea. No matter where you are on your matcha journey, you can bring the essence of this tradition into your daily practice.

By applying the fundamentals of Chanoyu, you can craft an exceptional bowl of matcha at home. Ready to begin? Let’s walk through each step—from warming your tools to whisking the perfect froth.

• Chawan (tea bowl) - a medium-sized bowl to whisk your matcha.
• Matcha - freshly sifted before each use for the best consistency and flavor.
• Chakin (tea towel) - a soft cloth or folded paper towel for drying the chawan.
• Chashaku (tea scoop) - a traditional bamboo scoop or small spoon for measuring matcha.
• Chasen (bamboo whisk) - the essential tool for creating a smooth, frothy matcha.
• Hishaku (optional): a ladle for pouring water if desired for a traditional tea ceremony experience.
• Hot Water: Ideally heated to about 170°F for the perfect matcha.

• Position the chawan with the front facing you so the bowl's design is properly aligned while whisking.

• Pour a small amount of hot water into the chawan to warm the bowl, preparing it to receive the matcha.

• Gently whisk the water with the chasen to soften the tines and prevent stains before whisking matcha.

• Slowly rotate the chawan in your hands until the sides feel warm to help maintain the ideal temperature for your matcha.

• Pour out the water and completely dry the chawan to prevent any moisture from causing matcha clumps.

This step serves three purposes: It keeps the chawan warm, helping maintain matcha’s ideal temperature. It also prevents the chasen from staining and softens the tines, making them more flexible and less likely to break.

• Use the Chashaku to scoop 2 mounded heaps of matcha into the chawan, roughly 2 grams or 1 teaspoon.

• Ensure your matcha is freshly sifted to prevent clumps and create a smooth, consistent tea.

• Pour about 3–4 oz. of hot water onto the tea to fully dissolve the matcha.

• Hold the bowl steady with one hand and whisk back and forth with the chasen, avoiding pressure on the bottom to prevent breakage.

• Whisk for about 40 strokes to create a frothy, smooth texture—whisking faster and longer will help produce more foam.

• Rotate the chawan clockwise twice so the 3:00 position faces you—an essential part of traditional matcha etiquette.

• Avoid drinking from the front of the bowl, as it’s considered disrespectful to the artisan who crafted the chawan.

• Enjoy your last sip—slurping is encouraged! It’s a recognized part of the ceremonial experience.