Whether you're new to matcha or refining your technique, mastering how to whisk usucha (thin tea) is a beautiful practice to connect with your inner self. Here's a step-by-step guide to our tea preparation, with modifications for those with limited tools or equipment.
Please note that preparation methods differ by each school of tea and/or by tea master. This is chacha maimai's method and tips.
What You’ll Need
- Matcha powder
- Chawan (matcha bowl)
- Chasen (bamboo whisk)
- Chashaku (tea scoop)
- Sifter
- Hot water (70–80°C / 160–175°F)
Optional:
- Tea cloth or any soft fabric
- Measuring cup or scale
Step 1. Warm the tools
Pour hot water into the bowl. Place your whisk inside and gently rotate it to soak the prongs thoroughly—this helps soften the bamboo and prevent breakage. Discard the water.
Modification: If you do not have a matcha bowl, use any wide, rounded bowl, like a cereal bowl.
Optional: Dry the bowl using the tea cloth.
Step 2. Scoop the matcha
Scoop 2 spoonfuls of matcha (about 2 grams) with the tea scoop and place the powder gently in the center of the bowl.
Modification: Although it is not ideal to sift the matcha directly into the bowl, if you do not have a canister with built-in sifter to sift the matcha powder beforehand, use a hand-held sifter to sift the matcha directly into the bowl.
If using a hand-held sifter, do not use the bamboo tea scoop to sift; use a metal spoon instead.
Step 3. Add water
Pour about 60ml of the water into the bowl (about 1/3 of the bowl).
The water temperature should be between 70–80°C (160–175°F) to preserve the matcha's delicate flavor and prevent bitterness. Adjust the water amount based on your preference.
Step 4. Whisk
Hold the whisk with your thumb and index finger. Begin by gently combining the matcha and water. Then, use your wrist (not your arm) to whisk briskly in an "I" shape (forward and back) for about 30 seconds.
Do not apply too much pressure or press the whisk against the bottom of the bowl—this can damage the tines.
Step 5. Whisk the surface
After frothing, lighten your motion and gently whisk the surface to refine the foam. This finishes the surface beautifully.
Step 6. Lift the whisk
Slowly lift the whisk straight up from the center.
🍵 Savor the moment. Enjoy your usucha with a sweet treat like yokan or daifuku filled with red bean jam. And remember to practice with patience.
