There are 2 fundamental Japanese ways to prepare Matcha: Koicha (which translates to "thick tea") and Usucha (which translates to "thin tea").
Recommended accessories: Chawan (bowl), Chasen (whisk), Chashaku (scoop), Metal sifter
Prep your tools
Recommended accessories: Chawan (bowl), Chasen (whisk), Chashaku (scoop), Metal sifter
Pre-heat the chawan (bowl) and chasen (whisk) with some hot water and discard.
Preparation
For a perfectly smooth and lump-free tea, we recommend following these steps:
Scoop your matcha* using the chashaku (scoop) or using a teaspoon.
Sift the matcha using a fine-mesh metal sifter into the chawan.
Pour the hot water* into the chawan and whisk gently for about 30 seconds using the chasen (whisk).
Enjoy!
*Quantities below
For Koicha (thick)
4 chashaku (2 teaspoons, or 4g) of matcha
65 mL of water, at 75ºC
For Usucha (thin)
2 chashaku (1 teaspoon, or 2g) of matcha
65 mL of water, at 75ºC