Prepare your tools

Gather your bowl, whisk, scoop and caddy.

Sift the matcha

Pass it through a fine strainer to remove clumps.

Measure with a chashaku

Two scoops, about 2 grams, into the warmed bowl.

Pour the water

About 60ml of water cooled to roughly 80°C.

Loosen the powder

Dip the tines and gently dissolve what settled below.

Whisk briskly

Move your wrist front to back, tracing an "M".

Finish the surface

Once the foam is fine, lift the whisk from the centre.

Savour it

Turn the bowl clockwise twice, then drink.