How to make a cup of Matcha

1. Scoop 2 heaping chashaku (about 2 grams) of matcha into a matcha bowl.

The chashaku is a tool made of bamboo and used to scoop matcha from the tin. A teaspoon can be substituted for the chashaku, but if there is a chashaku it is more reliable as the matcha is delicate and affected by odors and moisture. * When you use a teaspoonful, a heaping teaspoon is sufficient.

2. Pour boiling water into a separate tea cup and then transfer it into the matcha bowl(chawan).
To get the most flavor from the matcha, use hot water that is approximately 80 degrees C(175-180 deg F). First, add boiling water to a separate tea cup and then transfer it to the matcha chawan. The transferring of water from one vessel to another cools it down by a few degrees. It is better if you also pre-warm the matcha chawan before making tea. The amount of hot water to be transferred to the matcha chawan is about 30% of its capacity.
Slowly pour the hot water to the chawan.

3. With the chasen(matcha whisk), whisk the matcha and hot water. Move the chasen in an even back and forth motion. The knack is to move the chasen as if you are drawing the letter "m" . With the tip of the chasen breaking up any "dama" (small lumps of tea) that may have developed.

4. Once it is completely mixed, then it is ready to serve.
 
Place the chasen in the chawan and whisk thoroughly and then remove. Please enjoy
before the tea suspension settles at the bottom of the matcha chawan.

5. After enjoying matcha...

Keep unused matcha powder tightly sealed in the freezer. Before use, let matcha sit at room temperature for a few minutes.

After use, rinse chasen with running water and let dry completely before putting it in its case.