FOUR STEPS.
NINETY SECONDS.
Making great matcha takes about ninety seconds. Sift 2g, add 60–80ml of water at 70–80°C (never boiling), whisk fast in a W or M shape for 15–20 seconds until foamy, and drink. That's the whole ritual.
2g (one chashaku scoop) into your bowl. Sifting kills clumps and unlocks that micro-foam.
60–80ml water at 70–80°C. Never boiling — hot water scalds the leaf and drags out bitterness.
Fast W or M motion with your chasen, 15–20 seconds. Vivid green, thick foam on top.
Slowly. Notice the sweetness, the umami, the calm that follows. That's the victory.
Whisk 2g into a splash of water, then top with 200ml of milk (oat is our hill). Iced? Pour over ice first, then the milk.
Boiling water = bitter. No sifting = clumps. Old matcha = sad and dull. Keep it sealed, cool and dark, and drink it within a few weeks of opening.