Ninety seconds of stillness.
You do not need a tea room. You need a bowl, a whisk, good matcha, and a moment you refuse to rush.
点前Sift
Press two scoops (about 2g) of matcha through a fine sifter into a warm, dry bowl. This is the single biggest upgrade to your bowl — no clumps, more foam.
Pour
Add 60–70ml of water just off the boil — around 80°C. Too hot and the matcha turns bitter; let the kettle rest two minutes after boiling.
Whisk
Whisk briskly in a W or M motion from the wrist — not a circle — for about fifteen seconds, until a fine, pale-green crema rises across the surface.
Drink
Lift the bowl in both hands and drink within a minute or two, while the foam holds. Pause first. This bowl will only happen once.
Make it a latte
Whisk one scoop of Kitchen Matcha with a splash of hot water into a smooth paste, then top with steamed milk. Our culinary grade holds its colour and character against milk and ice where ceremonial tins fade.
Shop Kitchen Matcha →Have everything you need?
The Complete Ceremony Kit brings the bowl, whisk, scoop, rest and sifter — plus a tin of matcha to begin.
Shop the kit