For a creamy and frothy Matcha tea:


1/ Place one teaspoon or 2 chashaku bamboo scoops in a Japanese Matcha bowl (chawan), soak the whisk in hot water.

According to tradition, the "Chashaku", a bamboo spatula, is always passed on from master to pupil. Its slender form means that the tea can be placed delicately in the bottom of your bowl.

2/ Gradually pour in 7 cl of 80°C hot water.

3/ Whisk briskly in M-shaped movements to avoid breaking the branches of the whisk. Essential utensil for preparing Matcha tea, this bamboo accessory has been produced in the same way since the 15th century.

4/ Once the foam forms, remove the whisk, breaking the bubbles.

5/ Rinse the whisk with water and leave to dry.

6/ Tasting your Matcha tea

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