How to brew: Matcha. A step-by-step guide.

How to Brew: Matcha. A step-by-step guide. 

The preparation of matcha is an art form, a mindfulness practice, a meditation. But it needn’t be complex. The essence of the traditional matcha ceremony is simplicity, intention and tranquility. 

Whether you're enjoying a quiet moment alone or beginning a new tea ritual, this guide will help you prepare a smooth, velvety and foamy bowl of matcha every time.

What You’ll Need:

• 2-3g (about 1 tsp) ceremonial grade matcha powder
• Chawan (matcha bowl) or any small vessel
• Chashaku (bamboo scoop) or teaspoon
• Chasen (bamboo whisk)

• Hot water (70–80°C)

Matcha Preparation

1. Scoop the matcha powder
Measure 2g (around 1 teaspoon) of matcha powder into your matcha bowl (chawan) using a chashaku or regular teaspoon.
Tip: Sift the matcha powder beforehand to remove clumps and ensure a smoother blend.

2. Soften your whisk
Briefly soak your chasen (bamboo whisk) in warm water to soften the tines and prepare it for whisking.

3. Make a matcha paste
Add about 1 tablespoon of hot water (around 80°C) to the matcha powder. Whisk gently to form a smooth paste—this helps prevent clumping later on. Ensure that the water is not boiling as hot boiling water can burn the delicate tea and result in a bitter flavour. 

4. Whisk into a frothy tea
Pour in 70–100ml of hot water. Using a swift wrist motion, whisk in a "W" or zig-zag pattern until a layer of fine foam appears on top. Your matcha should be bright green and slightly thick with a silky smooth texture.

5. Serve and enjoy
Enjoy your matcha straight from the bowl, as it’s traditionally served in Japanese tea ceremony. Or as a hot or iced matcha latte with you milk of choice. May this act of preparing a matcha bring a sense of calm and return you to the here and now.