How to prepare matcha the traditional way

Preparing matcha is a gentle ritual. It is not rushed. It invites you to slow down, to focus, and to be present. There are no hard rules, only guidance passed down with care.

Step 1: Gather your tools

To begin, you’ll need:

• Chawan (tea bowl)
• Chasen (bamboo whisk)
• Chashaku (bamboo scoop)
• Fine sieve
• Matcha (preferably ceremonial grade)
• Hot water (around 75-80°C)

Step 2: Warm and prepare

Pour a small amount of hot water into the chawan. Swirl it gently, then discard. This warms the bowl and softens the bamboo whisk. Sift 1-2 scoops of matcha into the bowl. This removes clumps and helps achieve a smooth froth.

Step 3: Add water and whisk

Add about 60-70ml of hot water (not boiling) to the matcha. Hold the whisk with your wrist loose, and whisk in a fast M or W motion. The goal is to create a fine layer of froth with small bubbles across the surface.

Whisk with energy, but without tension. Let your hand move like breath.

Step 4: Serve and sip

Once whisked, hold the bowl with both hands. Take a moment. Appreciate the aroma. Sip slowly, not just for the taste, but for the quiet it brings.

Closing

Preparing matcha the traditional way isn’t about getting it perfect. It’s about returning to a slower rhythm, just for a moment. Whether you’re new or experienced, every bowl is a new beginning.

This is how we make a quiet cup, made well.