Whether someone chose this for you or you treated yourself, welcome. You are holding everything you need to make a proper bowl of matcha at home, the way it has been prepared in Japan for centuries. Here is how to whisk your very first bowl, and what each piece in your set is for.
Your first bowl
Matcha is whole green tea leaf, stone-ground to a fine powder, so you drink the leaf rather than steeping it and pouring it away. It takes barely a minute to make, and it rewards a little care.
- Sift. Spoon two scoops of matcha through the metal sieve into your bowl. Sifting breaks up any clumps, and that is the real secret to a smooth, lump-free bowl.
- Pour. Add a splash of hot water, around 60ml, just off the boil at 70 to 80°C. Boiling water scorches matcha and turns it bitter, so let a boiled kettle rest for a minute first.
- Whisk. Hold the bowl steady and whisk briskly in a zig-zag, a W or M shape, keeping the whisk near the surface. After fifteen seconds or so a fine green froth builds on top.
- Sip. Drink it as it is, hot and foamy. Or, for a latte, whisk with a little less water and top with warm milk.
That is a traditional bowl, known as usucha. If you would like the longer version, our full guide to making matcha walks through every step.
What is in your set, and what each piece does
- Ceremonial matcha. The star of the set. A vivid, single-origin Japanese green tea, smooth and sweet enough to drink on its own.
- Bamboo whisk (chasen). Those fine prongs are what create the froth. Whisk from the wrist, not the arm, and let the bamboo do the work.
- Whisk holder. Rest the whisk here to air-dry after rinsing. It holds the prongs in shape and helps the whisk last far longer.
- Metal sieve. Use it every single time. Sifting the powder before you whisk is the difference between a silky bowl and a lumpy one.
- Ceramic bowl (chawan). Wide and shallow, exactly the right shape to whisk in. The gentle curve at the base gives the whisk room to move.
- Ceramic matcha pot. Keep any unused powder in here, sealed and away from light and heat. Matcha is at its brightest within four to six weeks of opening.
- Scoop and holder (chashaku). The bamboo scoop measures the right amount, roughly a gram per level scoop. Two scoops make a good bowl.
- Duck scoop rest. A small perch for the scoop between bowls, so it stays clean and dry. A little bit of charm on the tea tray.
- Floral flannel. Matcha does stain, so keep this to hand for wiping the bowl and catching any spills as you go.
Looking after it all
Rinse the whisk and bowl in warm water only, with no soap, and never in the dishwasher. Air-dry the whisk on its holder with the prongs facing up. Wipe the bowl with your flannel and let it dry fully before you put it away. Store your matcha sealed in its pot somewhere cool and dark, and try to enjoy it within a few weeks of opening, while the colour is bright and the flavour is at its sweetest.
Make it a ritual
Matcha rewards a slow few minutes. Once the rhythm becomes familiar, it turns into one of the quietest, most grounding parts of the day. When you are ready for more, you will find fresh ceremonial matcha, and our wider matcha collection, waiting for you.