Prepare your tools
Gather your bowl, whisk, scoop and caddy.
Sift the matcha
Pass it through a fine strainer to remove clumps.
Measure with a chashaku
Two scoops, about 2 grams, into the warmed bowl.
Pour the water
About 60ml of water cooled to roughly 80°C.
Loosen the powder
Dip the tines and gently dissolve what settled below.
Whisk briskly
Move your wrist front to back, tracing an "M".
Finish the surface
Once the foam is fine, lift the whisk from the centre.
Savour it
Turn the bowl clockwise twice, then drink.