The Ritual 

Ingredients and Tools

Ingredients:

- 1–3 grams of ceremonial grade matcha powder depending on the required strength (our Hikari blend is perfect for this recipe)

- 2 oz (60 ml) hot water (175°F/80°C)

Tools:

- Bamboo matcha whisk (chasen)

- Matcha bowl (chawan) or small bowl

- Fine mesh sieve

- Bamboo scoop (chashaku) or teaspoon

How to Make

Measure and Sift the Matcha:

- Scoop 1–3 grams of matcha powder into your matcha bowl. Sift the powder through a fine mesh sieve to eliminate any clumps for a smoother consistency.

Prepare the Water:

- Boil water and let it cool for about 1 minute until it reaches 175°F (80°C). Using cooler water preserves the matcha's delicate flavours and nutrients.

Add the Water:

- Pour 2 oz (60 ml) of hot water over the matcha powder in the bowl.Whisk to Froth:For thin matcha (usucha), use a fast "M" or "W" whisking motion to create a light frothy layer on top.For thick matcha (koicha), use slower circular motions to create a smooth, creamy consistency without froth.

Serve and Enjoy:

- Sip your matcha directly from the bowl for a traditional experience, or pour it into a teacup if preferred.