What's the right way to drink matcha?
I want to try the traditional way at home — what do I need and how?
Tools: a chawan (bowl), a bamboo whisk (chasen), and a small sieve. Method: sift 2g (~half a teaspoon) of matcha into the warm bowl to break clumps. Add 70ml of water at 75–80°C. Whisk fast in an M or W motion (not circular) for 15–20 seconds until you get a thick foam covering the surface. Drink in 2–3 sips while it's hot. This is usucha (thin matcha). For koicha (thick), use 4g + 30ml and stir slowly to a paint-like paste. Never let the whisk soak — rinse and air-dry.
— Yurii — 931 Tea, 931 Tea