How to Whisk Matcha the Japanese Way
As a certified tea sommelier and master, I teach the authentic Japanese method of matcha preparation. It is not only about taste, but about balance, refinement, and presence.
Why the Authentic Method Matters
Today, matcha is everywhere — from lattes to smoothies — but most people have never experienced it the way tea masters intended.
As a certified tea sommelier and master, I teach the authentic Japanese method of matcha preparation. It is not only about taste, but about balance, refinement, and presence.
Why the Authentic Method Matters
Most people try matcha for health or trend reasons — but quickly run into frustrations:
“Why does my matcha taste so bitter?”
“Why can’t I get that smooth foam like in Japan?”
“Do I really need a bamboo whisk (chasen), or can I just use a spoon?”
“What’s the difference between ceremonial, premium, and culinary matcha?”
If this sounds familiar, you’re not alone. These are the same questions I hear from students before they discover the authentic Japanese method.
Step 1 — Warm & Clean the Bowl (Chawan 茶碗)
Place your chasen (bamboo whisk) inside the chawan (tea bowl). Pour in 100 °C boiling water and let it sit for about 30 seconds. Then discard the water and gently dry the bowl.
Why it matters:
The ceramic breathes and absorbs the heat, creating the ideal environment for releasing the full aroma of matcha.
The hot water also softens and moistens the chasen. A dry whisk can easily crack or break — preparing it this way extends its life and improves performance.
Step 2— Sift the Matcha (Chashaku 茶杓)
Measure 1.5~ 2g of matcha and sift it directly into the warm chawan.
Why it matters:
Matcha powder naturally clumps from static and humidity.
Sifting breaks these clumps apart, creating a light, even powder.
This ensures the matcha blends smoothly with water and produces a silky, frothy texture.
Sommelier insight: Skipping this step is the #1 reason beginners end up with chalky, lumpy matcha. Professionals always sift.
Step 3 — Add Water (Mizu 水)
Add 10–15 ml of 70 °C water into the bowl. Use the tip of the chasen to gently blend the powder into a thick, glossy paste.
Why it matters:
Without this step, powder floats and clumps no matter how much you whisk.
Making a paste allows water to bind with every grain of matcha.
Sommelier insight: Why does my matcha never mix properly? → Because you poured all the water at once. Think of this step like preparing dough before baking. Once the paste is smooth, the rest is effortless.
Step 4 — Add the Remaining Water (Mizu 水)
After making your paste, pour in the remaining 45–55 ml of water at 70–75 °C. This brings the total to about 60 ml — the standard ratio for usucha (thin tea).
Why it matters:
Most bitterness comes from using water that is too hot. On the other hand, if the water is too cool, the matcha tastes weak and flat. Adding the remaining water at the right temperature balances sweetness, umami, and color while keeping the texture smooth.
Sommelier insight: Japanese tea masters cool their water intentionally — never rushing with boiling water. Correct temperature is the difference between bitter disappointment and a refined, silky bowl.
Step 5 — Whisk for Foam (Chasen 茶筅)
Hold the chawan steady and whisk briskly in a “W” or “M” motion (not circles) for about 15–25 seconds, until a fine layer of foam covers the surface.
Why it matters:
Many people whisk in circles and end up with either big bubbles or no foam at all. The proper motion incorporates air evenly, creating micro-foam with tiny bubbles. This is what gives matcha its signature smooth, creamy texture and balanced taste. Foam isn’t just visual — it’s proof of proper blending.
Sommelier insight: The secret is not strength, but rhythm and speed. Think of it like whisking egg whites — light, quick strokes near the surface create velvet, not froth.
Step 6 — Finish (Kanzen 完全)
When the foam looks even and glossy, gently lift the chasen straight up through the center to create a small peak. Then rotate the bowl slightly before serving.
Why it matters:
This final touch turns matcha from a quick drink into a mindful ritual. The peak shows completion, and the slight turn of the bowl reflects Japanese aesthetics of balance, harmony, and respect for the guest.
Sommelier insight: In tea ceremony, refinement is expressed through details. Finishing with elegance is what elevates matcha from a trend to a cultural practice.
