STEP ONE — SIFT
Sift 3g of matcha into a large matcha cup or bowl to remove any clumps and create a smoother, more even texture. This helps the matcha whisk evenly and delivers a cleaner finish.
STEP TWO — POUR
Pour in 30–40ml of water heated to 75–80°C. Avoid boiling water, as it can introduce bitterness and overpower the delicate flavour of the matcha.
STEP THREE — WHISK
Using a bamboo whisk, whisk briskly in a zig-zag “W” motion until the matcha forms a smooth paste. Add a further 20ml of water and continue whisking in the same motion until a fine layer of froth forms on the surface. The texture should be smooth, creamy, and free from clumps.
STEP FOUR — ENJOY
Enjoy traditionally as is, or pour over your choice of warmed or chilled milk for a matcha latte. Take a moment to slow down and enjoy the ritual.