Preheat the matcha bowl (chawan) by filling it with hot water

Place and leave the whisk (chasen) in the hot water to soften the bristles

Pour 70ml of hot water into a cup and leave it to cool to 75°C

Dry the Matcha bowl and measure two scoops of Matcha into the bowl using the bamboo scoop (chashaku)

Whisk the powder into the water by flicking your wrist back and forth in a ‘w’ motion until creamy and frothy

Enjoy with Japanese wagashi sweets