| 1. Use your matcha bowl and pour in hot, 90-95 degree (C) water. Let the bowl warm up for about 5 minutes. |
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| 2. Pour the water off and dry the bowl inside. The bowl is hot and ready for matcha powder. |
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| 3. Sieve in 2 g matcha powder. Sieving is very important for the powder to be as smooth as possible. It will then be free of lumps and will dissolve in water more easily. The powder will turn itself really aromatic inside the warm bowl. |
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| 4. Add 20 ml room temperature (ca 25 degrees C) water. Prefer soft water to rough tap water. |
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| 5. Mix into a smooth paste using your bamboo whisk. |
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| 6. Add 60 ml 80 degrees (C) water. Whisk rapidly making W shape motions with your whisk so that the powder will be as frothy and airy as possible. Do not touch the bottom of the bowl with your whisk. |
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| 7. Your matcha usucha is ready. Enjoy the moment. |
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