A step-by-step guide to creating a smooth, balanced cup of matcha — simple, mindful, and easy to repeat every day.

Heat fresh water and let it cool slightly. The ideal temperature is between 75–80°C.

Measure 2 g of matcha (approximately two chashaku scoops) and sift it into your bowl to remove any clumps.

Add a small amount of water first — just enough to combine with the powder. Using the whisk, gently mix until a smooth paste forms.

Gradually add the remaining water, whisking continuously in M-shaped motions to fully incorporate the matcha.

Start whisking more vigorously to build foam, then reduce the intensity toward the end. This helps create a smooth, creamy texture and breaks down larger bubbles.

Finish with a light, controlled whisk at the surface to refine the foam.