抹茶 — Matcha
The Art of
the Cup
Matcha is not just a drink. It is a practice — a small act of presence in a distracted world. Here is how we prepare it, and how you can bring the ritual home.
Before You Begin
What You'll Need
Matcha
1–2 tsp of ceremonial-grade matcha powder, sifted.
Chawan
A wide ceramic bowl with enough room to whisk freely.
Chasen
A bamboo whisk — the essential tool, irreplaceable.
Water
80°C (not boiling). Boiling water scorches the leaf and turns the taste bitter.
The Preparation
Step by Step
Sift the Powder
Place your matcha in a fine-mesh sifter and sift it into your chawan. This breaks up any clumps and ensures a smooth, froth-ready powder. This step is often skipped — don't skip it.
Add Water
Pour roughly 70ml of water heated to 80°C over the powder. If you don't have a thermometer, boil the kettle and let it sit for 3–4 minutes. The temperature matters — it protects the delicate amino acids and prevents bitterness.
Whisk
Using your chasen, whisk in a brisk zig-zag motion — not circular — until a fine foam forms on the surface. This takes about 20–30 seconds. The foam is the sign of a well-made usucha. Lift the whisk gently from the centre to leave the foam intact.
Pause. Drink.
Hold the bowl in both hands. Take a moment before you drink. Notice the colour, the steam, the scent. This is the ritual. The drink itself takes less than a minute to prepare — but that minute belongs entirely to you.
For Iced Lattes
The Cold Method
For an iced matcha latte, whisk your matcha with a small amount of room-temperature water first (2–3 tbsp), forming a concentrated paste. Then pour over ice and your milk of choice. The paste ensures an even blend without clumping.
This is how we make every cold drink at Matsu — whisked from scratch, never from pre-mixed concentrate.
Try it Yourself
Visit Matsu
Come in and let us make it for you. Every drink at Matsu begins with the same ritual. Watch the whisk, smell the powder, hold the cup. The preparation is part of the experience.
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