Sift 2 scoops of matcha (about 2g) through a strainer into a tea bowl. Heat 70ml of water to 70–80°C and pour some of it into the bowl, then whisk with a chasen (bamboo whisk) in a zigzag motion. Add the remaining water and whisk until smooth.
Pairing with
Traditional Japanese sweets made with sweet bean paste or mochi sticky rice bring out the subtle nuances of the matcha. Try sweets like nerikiri, mochi (sticky rice), monaka (sweet bean sandwich) or teacake.
