70 to 100 ml of hot but not boiling water, between 70 and 80°C (75°C being the ideal temperature).
Utensils
A bamboo whisk (Chasen)
A wide bowl (Chawan)
A bamboo spoon (Chashaku)
A sieve (for sifting matcha tea to avoid lumps)
Ingredients
1 to 2 spoon(s) of matcha tea (ceremonial grade)
70 to 100 ml of hot but not boiling water, between 70 and 80°C (75°C being the ideal temperature).
Utensils
A bamboo whisk (Chasen)
A wide bowl (Chawan)
A bamboo spoon (Chashaku)
A sieve (for sifting matcha tea to avoid lumps)
Preparation steps
Step 1
Add 1 to 2 spoon(s) of matcha tea to the sieve (position it over a bowl).
Step 2
Using the sieve, sift the matcha tea into a bowl to obtain a fine, uniform powder.
Step 3
Heat the water to around 70-80°C. It's important that the water is not boiling, as water that's too hot can make the matcha tea bitter.
Step 4
Gently pour the hot water into the bowl.
Step 1
Add 1 to 2 spoon(s) of matcha tea to the sieve (position it over a bowl).
Step 2
Using the sieve, sift the matcha tea into a bowl to obtain a fine, uniform powder.
Step 3
Heat the water to around 70-80°C. It's important that the water is not boiling, as water that's too hot can make the matcha tea bitter.
Step 4
Gently pour the hot water into the bowl.
Step 5
Use the chasen to whisk the mixture together in a rapid "W" or "M" motion to create a light foam. The aim is to incorporate the air and achieve a creamy consistency. Whisk for about 15-20 seconds until the surface is lightly frothy.
Step 6
Serve and enjoy.
Step 5
Use the chasen to whisk the mixture together in a rapid "W" or "M" motion to create a light foam. The aim is to incorporate the air and achieve a creamy consistency. Whisk for about 15-20 seconds until the surface is lightly frothy.
Step 6
Serve and enjoy.
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