How to Prepare a Traditional Matcha Tea Ceremony at Home
The Japanese tea ceremony — chado — is a formalised practice with hundreds of years of history. What most people want is something more accessible: how to bring its spirit into everyday home preparation. These are not the same thing, but the principles translate.
The tools
- Chawan — a matcha bowl, wide and deep enough to whisk freely
- Chasen — a bamboo whisk, the most important tool
- Chashaku — a bamboo scoop for measuring
- Chakin — a small cloth for wiping the bowl
- A kettle and thermometer or yuzamashi for correct water temperature
Warming the bowl and whisk
Pour hot water into the chawan to warm it. Dip the chasen into the warm water and move it gently — this softens the tines and prevents cracking. Discard the water and wipe the bowl dry.
Measuring and sifting
Sift two chashaku scoops of matcha (approximately 1.5–2g) through a fine-mesh sieve into the bowl. Sifting takes ten seconds and ensures smooth dissolution.
Adding water and whisking
Heat water to 70–80°C. Add approximately 70–80ml to the bowl. Whisk in a fast zigzag motion until a fine, consistent foam develops — about 20–30 seconds.
The spirit of it
The ceremony's value lies in unhurried attention to each movement. At home this means putting your phone down, using good water, choosing quality matcha, and taking two minutes to be fully present. That is enough.
