To make a bowl of light and frothy matcha, put two heaped scoops (approx. 2g) of matcha powder into a Chawan tea bowl using a Chashaku bamboo scoop. For an extra smooth result, make sure to sift the matcha first using a fine mesh strainer. Then pour approximately 80ml of 60°C to 80°C hot water into the bowl, without pouring directly onto the powder to avoid clumping.
Next, take a Chasen Matcha whisk and place it in the bowl at an angle of about 90° to the base. Now gently but quickly move the whisk back and forth in a tight zigzag motion, without pressing it into the base or sides as much as possible, to achieve the classic Matcha foam. Make sure to avoid circular movements, and the faster the whisking is performed the fluffier the foam. Practice makes perfect – enjoy!
