There’s something meditative about preparing matcha the traditional way. It’s not just about drinking tea—it’s about taking a moment for yourself.
First, heat your water. Ideally, it should be just below boiling—around 75°C. Too hot, and you risk burning the delicate powder, leaving you with a bitter taste.
Sift your matcha into a warm bowl to break up any clumps, then pour in a small amount of water. Here’s where the magic happens: grab your chasen, the bamboo whisk. Whisk quickly in a “W” or “M” motion—not in circles—until you see a layer of microfoam. It should look like a soft green cloud on top.
The result? A smooth, frothy matcha that tastes every bit as intentional as the process itself. It’s not about perfection—it’s about presence.
