Matcha Brewing

Pour a small amount of hot water into the matcha bowl to warm it. Swirl the water around and then discard it.
Use a matcha scoop (chashaku) or a teaspoon to measure about 1-2 grams of matcha powder and sift it into the warm matcha bowl. Sifting helps to break up any clumps and ensures a smoother matcha.
Heat the water to about 65-75°C. Pour a small amount (about 60-80 ml) of hot water into the matcha bowl over the sifted matcha powder.
Using a bamboo matcha whisk (chasen), whisk the matcha briskly in a "W" or "M" motion until the matcha is evenly blend with water and a frothy layer forms on the surface. This should take about 15-30 seconds.
Depending on your preference, you can adjust the amount of water for a thinner or thicker matcha shot. Experiment with the water quantity to find the balance you enjoy.
Check the surface of the matcha for a layer of froth. A well-whisked matcha will have a creamy texture and a consistent layer of bubbles.
Matcha is best enjoyed fresh, so serve it immediately after whisking to savor its vibrant flavor and frothy texture.
Hold the matcha bowl with both hands, take a moment to appreciate the aroma, and sip the matcha slowly to fully enjoy its unique flavor.

Adjust the matcha powder and water ratios to suit your taste preferences.