The essentials

Matcha tea, a large bowl, a matcha whisk (chasen), a sieve.

Use

Take two spoonfuls (chashaku) of matcha (approx. 1.5 g) and sieve it.

Heat the water (between 60 and 80 degrees), preheat the bowl with it, then empty it. Place the matcha in the bowl, add about 4 cl of heated water and whisk for 30 seconds until you obtain a jade coloured foam.

Eat something sweet before drinking (this will soften your matcha – a little marzipan or a date, for instance)

Immediately drink three mouthfuls. On the last one, noisily slurp the rest of the foam. This will prevent you from wasting the best part (the foam) and show your host that you have appreciated their tea.

Tips

Judging the amount: if you don’t have a traditional bamboo spoon (chashaku), use 1/2 a level teaspoonful of matcha per bowl.

To sieve the matcha if you don’t have the right sieve, use a tea bowl or a fine strainer.

To conserve the matcha, place it in the refrigerator, and use within three months in order to fully benefit from the flavour.

In cooking, don’t hesitate to use matcha in your sauces or desserts. The Japanese often mix it with vanilla ice cream.