Prepare your water temperature to 75° & preheat your vessel.

With your bamboo scoop (or teaspoon), weigh a heaping amount of matcha into a sifter (about ½ of a teaspoon). Gently move the scoop around the sifter to release the matcha into the bowl. Evenly cover the matcha powder over the bowl.

Pour 50ml of hot water into the bowl & begin whisking vigorously in an W-motion until the matcha is frothy. Start from the bottom of the bowl and move up to remove bubbles. Add more water (50ml recommended) & continue to whisk. Slow whisking down at the end to to keep bubbles small.

Select your brewing vessel and preheat with hot water. Obtain quality water and fill your kettle, setting it to 94°.

Weigh 1.6g of Matcha Ceremonial Grade, ensuring you add the leaves first, before following with water.

Upon pouring, set your timer to ensure you steep ¾ mins. After the timing is finished, separate the infused leaf from the tea liquor by removing the infuser or transferring the tea to a second pot through a strainer.

Your tea should have a strong aroma reflecting it’s flavour. Serve optionally with tray and appropriate teaware.