Using a bamboo chashaku spoon, place two heaped scoops (or approx. one teaspoon) of matcha powder into a matcha bowl of your choice, then pour approx. 80ml hot water (between 60°C and 80°C) into the bowl. Try not to pour the water directly onto the matcha, as this will increase clumping.
To achieve the classic matcha foam, a matcha whisk is indispensable. When using a matcha whisk, the most important thing is of course to master the correct movement: circular and typical whisking movements will result in little to no foam, while holding the whisk at an angle of about 90° in the bowl and moving it back and forth in a tight zigzag pattern with your wrist while moving your arm across the bowl and back again will help you achieve that iconic matcha frothiness. Make sure to touch the bottom of the bowl only lightly with the whisk. The faster you perform this movement, the quicker and easier it is to create a wonderful foam. Practice makes perfect! Enjoy!
Recommended Matcha Bowl
We highly recommend using an authentic 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 and flavour of matcha, as well as to maximally preserve its bioactive compounds, we recommend using a matcha sifter (furui) and whisk (chasen). To accurately measure and serve matcha powder, we further recommend using a traditional bamboo 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.