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ZenTea’s step-by-step on how to prepare an authentic matcha

Essentials

Stage 1: Prep Utensils

Warm up the Matcha Bowl - Fill your chawan with 80 °C hot water and let it sit briefly. This helps retain the water temperature during preparation, enhances the matcha flavour profile, and improves the whisking process for a silky, lump-free result.

Soften your Bamboo Whisk - Soak the tines of your chasen in warm water for about 30 seconds. This softens the bristles, adds flexibility, and helps prevent breakage during whisking.

Stage 2: Prepare Your Matcha Base

Lump Free Matcha- Sift 4g of Zentea’s Premium Matcha Powder. This process is optional however, it will help to reduce clumps when whisking which help to achieve a smoother, creamier matcha base.

The ‘Blooming’ Process - Add 60ml of 80 degree celcius water. This temperature is highly crucial to unlocking the full umami matcha flavour and easier to achieve a thick, frothy and creamy matcha foam layer.

Stage 3: Whisk and Refine

‘M’ Shape Whisking - Whisk vigorously in a ‘M’ shape for 15 seconds and focuses on using your wrist rather your arm. Avoid touching the bottom of your matcha bowl as it will break the bristle and damaging your bamboo whisk (Chasen).

Refine the Foam - Lastly, finishing up with evenly out the bubbles by using the whisk to move just above the bottom of the bowl for 20 seconds will help to create an evenly frothy, glassy foam.