Get your Matcha whisked to perfection! See the video here: snip.ly/SiiI Equipment: • Bowl • Scoop (Chashaku) • Sieve • Cloth • Whisk (Chasen) Step 1: Heat bowl Heat the whisking bowl using boiling water from a kettle or your espresso machine. Step 2: Heat whisk Use the hot water in your bowl to soften the tines of the whisk. Gently turn the whisk over to soak every tine. Step 3: Dry bowl Dry your bowl thoroughly to avoid Matcha clumping at the bottom. Step 4: Sift Matcha into bowl Sift 2-3g of Matcha into bowl, depending on taste preference. One heaping scoop is about one gram. Step 5: Pour water gently onto Matcha Use about 100ml water for 2-3g of Matcha. Water should be about 75ºC. Avoid splashing as you pour. Step 6: Get whisking! Place the whisk into the Matcha and slowly move backwards and forwards. Speed up your motion. Avoid hitting the sides of the bowl too hard although inevitably you will touch the sides. Completely avoid hitting the bottom of the bowl. Keep whisking until a light green foam appears. Gently pull up the whisk and smooth out any large bubbles on the surface by running the tip of the whisk through the foam. Step 7: Pour Matcha into drinking cup ... or if using a “chawan”, drink straight from the bowl, traditional style! Step 8: Clean whisk and store Matcha Clean your whisk by whisking it in pure hot water (never with soap!). Seal the airtight Matcha can and place it in the fridge. Step 9: Sit back and ENJOY! www.chikitea.com www.Facebook.com/ChikiTeaTime

1. Your guide
to whisking
Matcha!

2. equipment!
Bowl Scoop
(Chashaku)
Whisk
(Chasen)
Cloth
Sieve

3. 1
Heat bowl
Heat the whisking bowl
using boiling water from
a kettle or your espresso
machine.

4. 2
Heat whisk
Use the hot water in your
bowl to soften the tines
of the whisk. Gently turn
the whisk over to soak
every tine.

5. 3Dry bowl
Dry your bowl
thoroughly to avoid
Matcha clumping
at the bottom.

6. 4
Sift Matcha into bowl
Sift 2-3g of Matcha into
bowl, depending on taste
preference. One heaping
scoop is about one gram.

7. 5Pour water gently
onto Matcha
Use about 100ml water for
2-3g of Matcha.
Water should be about 75ºC.
Avoid splashing as you pour.

8. 6Get whisking!
Place the whisk into the
Matcha and slowly move
backwards and forwards.
Speed up your motion.
Avoid hitting the sides
of the bowl too hard
although inevitably you
will touch the sides.

9. Completely avoid hitting
the bottom of the bowl.
Keep whisking until a light
green foam appears.
Gently pull up the whisk
and smooth out any large
bubbles on the surface by
running the tip of the whisk
through the foam.
6continued

10. 7
Pour Matcha into
a drinking cup
... or if using a “chawan”,
drink straight from the
bowl, traditional style!

11. 8Clean whisk and
store Matcha
Clean your whisk by
whisking it in pure hot
water (never with soap!).
Seal the airtight Matcha
can and place it in
the fridge.

12. 9
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