Whether you're brand new to matcha or looking to improve your technique, here’s how to whisk matcha like a Japanese tea master - Shizu Tea Style.
Why Whisking Matters in Matcha
Unlike other teas, matcha is not steeped — it’s whisked into water to create a frothy suspension.
Proper whisking brings out:
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A creamy texture
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Balanced flavor (umami + sweetness)
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The iconic “foam” layer on top
Tools You’ll Need
To whisk matcha the traditional way, you’ll need:
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Chawan (matcha bowl) – wide enough for whisking
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Chasen (bamboo whisk) – handcrafted for smooth blending
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Chashaku (bamboo scoop) – for measuring powder
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Fine mesh sifter (recommended) – to prevent clumps
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Hot water (about 70–80°C / 160–175°F) – not boiling
- Hijiri no Sato Uji Matcha
Step-by-Step: How to Whisk Matcha
Step 1: Warm Your Tools
Pour hot water into your chawan and over your chasen to soften the bamboo and preheat the bowl. Discard the water and dry gently.
Step 2: Sift the Matcha
Add 1–2 scoops (about 1–2g) of matcha through a fine mesh sifter into the bowl. This removes clumps and creates a silky-smooth result.
Step 3: Add Water
Pour in about 60–70ml (2–2.5 oz) of hot water (not boiling!) — this temperature protects the flavor and nutrients.
Step 4: Whisk in a “W” Motion
Using your chasen, whisk briskly in a “W” or “M” shape from wrist only (not arm). You’re not stirring in circles — you’re aerating!
Keep whisking until a thick foam with tiny bubbles forms on top. This should take 10–20 seconds.
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