To prepare Matcha, you will need three essential utensils: a chawan (tea bowl), a chosen (tea whtisk) and a chashaku (teaspoon).
• Heat the chawan and the chasen with very hot water: Wait about 30 seconds, discard the water then carefully wipe the chawan.
• Sift the required quantity of Matcha in a bowl. The amount of tea for one bowl of Matcha is 2 chashaku, or 1 level teaspoon (5 ml). Using a fairly fine strainer; sift the tea with the aid of the chashaku. This process is important because, in addition to making the foam of the Matcha smoother, it prevents lumps.
• Pour roughly 1/4 cup (60 ml) of water at 167°F (75°C) over the tea, then whisk the tea briskly from the bottom of the bowl to the top
using the chasen, taking care not to crush the grounds with the whisk. When a foam begins to form, raise the whisk carefully, making sure to burst any large bubbles that have formed on the surface.