Ritual · 抹茶
How to whisk matcha, the Sensu way.
A good cup of matcha is not difficult. It is patient. The chasen does most of the work; you mostly need to stop hurrying. Here is the way we whisk, with the tools we make.
Step 01
Warm the chawan.
Pour boiling water into the bowl, swirl gently so the inside is warmed evenly, and discard. A cool bowl will pull heat from your matcha — and your hands feel the ritual begin from the temperature of the clay.
Step 02
Sift the matcha.
Matcha clumps in the tin. Sift one to two grams through a fine mesh into the warmed bowl — about a generous teaspoon. Sifting is the small act that makes the difference between a smooth froth and a bitter clump.
Step 03
Add water.
Pour 60 to 70 ml of water cooled to 70–80°C — hotter and the matcha turns sharp. If you don't have a thermometer, boil, then wait a minute. Pour against the side of the bowl, not directly onto the powder.
Step 04
Whisk.
Hold the chasen lightly, fingertips on the handle. Whisk in a quick W motion — wrist, not arm — for 15 to 20 seconds until a soft foam rises. Set the whisk down gently. The bowl is yours.
The tools you need
Begin with the bundle.
Chasen, chawan, and matcha — everything you need to start the ritual. Designed to be used, not displayed.