The ritual
Four steps. Two minutes. One bowl.
Matcha was never meant to be rushed. This is the whole ceremony, written for a kitchen counter instead of a tea house.
01
Sift
Two grams of matcha through the sifter into the chawan. Clumps are the enemy of foam — the sifter is small, but it decides the whole bowl.
02
Pour
Water just off the boil, cooled to 80°C, poured to cover the powder. Boiling water burns matcha bitter. Patience here is flavor there.
03
Whisk
A loose W motion with the chasen, fifteen seconds, until the foam rises like first frost. The wrist does the work; the whisk just remembers its shape.
04
Rest
Drink from the bowl. Then rinse the chasen — never soak — and rest it on the keeper so the prongs dry open and true.
Questions on the ceremony
What temperature should matcha water be?+
80°C (176°F). Boiling water scorches the powder and turns the bowl bitter. Let the kettle rest two minutes after it clicks off, or add a splash of cool water first.
How much matcha per bowl?+
Two grams — roughly one heaped chashaku scoop — for usucha, the everyday thin tea. Double it for koicha, the thick ceremonial style.
Do I really need the whisk?+
A fork will mix it; a chasen will foam it. The hundred hand-cut prongs are what lift the froth. If you drink matcha weekly, the whisk pays for itself in texture.
How do I clean the bowl and whisk?+
Warm water, no soap on the chasen, and a soft cloth for the chawan. Dry the whisk on its keeper so the prongs hold their shape.
Everything the ritual asks for.
Bowl, whisk, scoop, sifter, and rest — photographed exactly as they arrive.
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