Making matcha in a chawan: step by step
You make matcha by sifting 1-2 teaspoons of matcha powder into a chawan, adding a small splash of hot (not boiling) water, and whisking it with a chasen (bamboo whisk) in a zigzag motion until an even foam forms. The wide, open shape of a chawan isn't an aesthetic choice but a functional one — it gives the whisk room to move properly.
What do you need?
- Matcha powder (preferably ceremonial grade for drinking on its own)
- A chawan or Japanese cup with a wide, open shape
- A chasen (bamboo whisk) — a regular whisk doesn't work well with the wide, flat shape of a chawan
- A chashaku (bamboo scoop) or teaspoon
- Water just below boiling, around 70-80°C
Step by step
1. Sift the matcha. Sift 1-2 teaspoons of matcha powder into the chawan to prevent clumps — this is the most commonly skipped step, but largely determines whether your foam turns out smooth.
2. Add a small splash of water. About 30-50 ml, just below boiling. Boiling water scorches the matcha and gives a bitter taste.
3. Whisk with the chasen. Move the whisk in a fast W or zigzag motion, not circular, until a fine, even foam forms. This usually takes 15-20 seconds.
4. Drink right away. Matcha isn't meant to sit — drink it while the foam is still fresh.
Why a chawan and not a regular mug?
The wide opening gives the chasen room to move properly without hitting the sides; a narrow mug makes it hard to get foam. See also our article on the difference between chawan, matcha bowl and coffee cup for the full background.
Frequently asked questions
Can I make matcha without a chasen?
You can with a small (electric) whisk, but the result is less fine foam. A chasen is specifically designed for the wide, flat shape of a chawan.
Why does my matcha get clumpy?
Usually because the powder wasn't sifted before adding water, or because the water was too hot.
Can I use our coffee cups for matcha too?
Yes — our Japanese coffee cups have the same wide, open shape as a traditional chawan and are functionally suited for it.