Brewing Guide
Using a Chashaku, place two scoops (approx. one teaspoon) in a Matcha bowl of your choice. Then pour approximately 80ml of hot water between 60°C and 80°C into the bowl, without pouring directly onto the powder to avoid clumping. For the next step, a Matcha whisk is undoubtedly the best choice for achieving the iconic Matcha foam.
The key to the perfect Matcha is in the motion. Circular movements and a typical whisking motion should be avoided, as little-to-no foam will form. Hold the Matcha whisk at an angle of around 90° in the bowl, allowing it to gently scrape the base without pressing against it. Now move it straight up and down from the wrist while moving your arm to the left and right, creating a ‘’W‘’ or ‘’M‘’ movement. The faster you perform this movement, the easier it is to create a wonderfully fluffy foam. Practice makes perfect – enjoy!
Recommended Accessories
To achieve the optimal texture, flavour and nutritional benefits of matcha, we recommend using a matcha sifter (furui) and whisk (chasen). To accurately measure and serve matcha powder, we further recommend using a traditional wooden spoon known as a chashaku.