Matcha Green Tea

Instructions

1. Prepare your tools
   Gather a bamboo whisk (chasen), small sifter, matcha bowl (chawan) or cup, and measuring spoon. If you don't have a bamboo whisk, a small regular whisk or handheld frother can substitute.
2. Sift the matcha
   Using a fine mesh strainer or specialized matcha sifter, sift 1-2 teaspoons of matcha powder into your bowl to eliminate any clumps. This ensures a smooth tea without lumps.
3. Add hot water
   Pour 2 ounces (60ml) of hot water (175°F/80°C) over the matcha powder. The water should be hot but not boiling, as boiling water can make matcha taste bitter.
4. Whisk the matcha
   Using the bamboo whisk, whisk the matcha and water using a quick, 'W' shaped motion with your wrist. Continue whisking for about 15-30 seconds until the tea is frothy with small bubbles on the surface.
5. Finish the preparation
   For thin matcha (usucha), add 6 more ounces of hot water and whisk briefly to combine. For thick matcha (koicha), add only 2 more ounces of hot water. For a latte version, add frothed milk of your choice instead of additional water.
6. Serve immediately
   Matcha is best enjoyed right after preparation while it's still frothy and warm. If making iced matcha, pour over ice cubes and stir gently before serving.