Add two heaped Chashaku bamboo spoons (approx. one teaspoon) to a matcha bowl of your choice. Pour approx. 80ml of hot water between 60°C and 80°C into the bowl and try not to pour it directly over the matcha, as this will quickly cause lumps to form. To create the iconic matcha foam, a matcha whisk is indispensable. The most important thing is to stir the matcha whisk correctly; avoid circular movements as with a typical whisk, as this will result in little to no foam. Hold the matcha whisk at an angle of about 90° and lightly touch the bottom of the bowl. Do not press it, but let it gently brush the bowl. Now move it up and down with the wrist while moving the arm to the left and right to create a "W" or "M" shape. The faster you make this movement, the quicker and easier it is to create a wonderful foam. Practice makes perfect!
Matcha bowl recommended
We highly recommend using a proper Japanese matcha bowl for the preparation of this tea in order to allow for the matcha to develop its full flavour
To achieve the optimal texture, flavour and nutritional benefits of matcha, we recommend using a matcha sifter (furui) and whisk (chasen). To accurately measure and serve matcha powder, we further recommend using a traditional wooden spoon known as a chashaku.
Matcha should always be stored in the refrigerator and taken out of it only briefly. Due to its fine grinding, it is particularly susceptible to absorbing moisture and odors, as well as sensitive to light and oxidation. Therefore, care should be taken to ensure airtight, refrigerated storage. Packed in a particularly high-quality, airtight aroma protection bag with zipper and stand-up bottom. Due to a 9-fold coating, an extremely high barrier security is achieved for maximum protection against the effects of harmful substances. An optimal result is achieved by storing the matcha directly in breathable and antibacterial matcha tins made of cherry bark.