Matcha Tea Ceremony

Instructions

1. Prepare the space
   Begin by creating a calm environment. Clean the tea preparation area and arrange your utensils neatly. Place the tea caddy (natsume) containing matcha powder, the tea scoop (chashaku), tea whisk (chasen), and tea cloth (chakin) within easy reach.
2. Heat the water
   Heat fresh water to 175°F (80°C), which is just below boiling. Boiling water will make the matcha taste bitter. Pour some hot water into each tea bowl to warm them, then discard this water and wipe the bowls dry with the chakin.
3. Measure the matcha
   Using the bamboo tea scoop, measure approximately 1 teaspoon of matcha powder per person into each warmed tea bowl. The traditional measure is two scoops per person, but adjust according to your preference for strength.
4. First whisk
   Add a small amount of hot water (about 1 ounce) to the matcha powder. Using the bamboo whisk, mix in a gentle 'M' or 'W' motion to create a smooth paste without any lumps. This ensures the matcha dissolves properly.
5. Add remaining water and whisk
   Add the remaining hot water (about 1 ounce) to each bowl. Whisk vigorously in a zigzag motion until the tea becomes frothy with small bubbles on the surface. The ideal consistency has a fine foam with no large bubbles.
6. Serve with mindfulness
   Turn the tea bowl so that its front faces your guest. In traditional ceremony, the tea is served with a small sweet to balance the slightly bitter taste of the matcha. The guest should turn the bowl clockwise twice before drinking.
7. Drink with appreciation
   The matcha should be consumed in three and a half sips. Hold the bowl with your right hand, support it with your left, and drink with mindful appreciation of the flavor, aroma, and the moment itself.