WHAT YOU’LL NEED

Scale
Kettle (preferably goosenecked and temperature controlled)
Tea Sifter (fine)
Matcha Bowl
Chasen (Bamboo Whisk)
Chashaku (Bamboo Scoop)

METHOD

Measure 3 grams of matcha using your bamboo scoop into the tea sifter.

Gently press and scrape matcha through the sifter onto the bowl.

Water should be at 175 degrees, any hotter may burn the matcha.

Pour 60 grams of hot water into the bowl.

Slowly stir using the bamboo whisk in either a clockwise motion, or a “W” motion.

Stir for about 1 minute and matcha should be silky wet, adding more matcha will make it a “paste”

Matcha base can now be used as a base for hot drinks (water or milk) or poured over ice with your choice of milk and typically 1oz of flavored syrup