How To Whisk Matcha?
We recommend using a chasen (bamboo whisk) to whisk matcha as it is the best way to bring out its natural flavor and texture.
Before you begin whisking, start by sifting the matcha. Often this step is overlooked, however it is very important to avoid clumps forming during the whisking process.
Pour hot water into the matcha bowl and soak the chasen face down (prongs only). This step allows for rinsining as well as softening the bamboo prongs. Once the matcha chawan has been preheated, empty out the water and dry the bowl with a cloth.
Next is preparing your matcha. For thin matcha, known as Usucha measure out 2 scoops of matcha, and 70ml of hot water (80°C / 175°F). For thick matcha, Koicha use 3-4 scoops of matcha.
For thin matcha, whisk the matcha briskly in a W motion until the matcha has a thick froth with consistent tiny bubbles on the surface.
For thick matcha, the idea is to avoid making a frothy consistency. The resulting tea should be reasonably thick, smooth and without froth.