Ingredients
| 2 g | ceremonial matcha (2 chashaku scoops or 1 level tsp) |
| 70 ml | water at 75–80 °C |
Method
- Warm the bowl and chasen with hot water. Discard the water and dry the bowl.
- Sift the matcha into the bowl.
- Add 15 ml of water and make a smooth paste with the chasen, without whisking.
- Add the rest of the water and whisk in an "M" or "W" from the wrist only for 15 to 20 s.
- In the last seconds, lift the whisk to the surface to break the big bubbles. Lift out from the centre.
To finish: Fine, creamy foam, the colour of jade.
Tip: Drink in three or four sips straight after whisking: the foam collapses within minutes.