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Weigh out 2.5 grams of good matcha (standard latte dose). Sift into chawan (tea bowl) to break up clumps.
Using a variable temperature kettle (essential!), heat water to 170ºF (76ºC) if using MATCHA QIANDAO,
165ºF (73ºC) for MATCHA KIROKU.
Add 50-70 ml of water—enough to make matcha halfway between usucha (thin tea) and koicha (thick tea). Try for espresso shot consistency.
Use a chasen (tea whisk), and whisk vigorously in a "W" pattern, making occasional circular passes to collect small clumps sticking to the sides of the chawan.
Alternatively, use a handheld electric milk frother to quickly "whisk" and aerate the matcha. For cafés, this can be done in the small pitchers that catch espresso shots.
