The Ritual
Rooted in Japanese tradition, matcha is not merely tea, but an art of presence. It challenges us to slow down, appreciate the details, and embrace the ritual. Here is your guide to mastering it.
Chado: The Way of Tea
In the formal Japanese tea ceremony, matcha preparation is an act of complete presence. The host prepares each bowl with full attention to the guest, the season, the room, and the moment. Nothing is rushed. Nothing is incidental.
Matcha Provisions does not expect every customer to conduct a formal ceremony, but we do believe the spirit of that attention can be brought into daily life. The practice of making matcha well is itself a form of mindfulness.
Preparation Guide
What You'll Need
- 1 Matcha 2-4g (Matcha Provisions Ceremonial Grade)
- 2 Chawan (matcha bowl) or a wide cup
- 3 Chasen (bamboo whisk) — 80 or 100-prong recommended
- 4 Chashaku (bamboo scoop) or measuring spoon
- 5 Fine mesh sieve
- 6 Hot water — 70°C to 80°C (158°F to 176°F). Never boiling.
Pro Tip
Always sift your matcha before whisking. This removes clumps and ensures a smooth, lump-free tea with a beautiful froth.
Water temperature matters: Water that is too hot will bring out bitterness. 70-80°C preserves sweetness and umami.
Traditional Usucha (Thin Tea) — Daily Ritual
- Warm your bowl with hot water, then discard
- Sift 2 grams (approx. 1 chashaku) of matcha through the sieve into the warmed bowl
- Add 60–70ml of water at 70–80°C
- Whisk vigorously in an 'M' or 'W' motion for 30-45 seconds until a smooth, frothy layer forms
- Drink immediately — matcha is best within moments of preparation
Matcha Latte
Prepare a concentrated matcha using 2–3g matcha and just 30ml of water at 70-80°C | whisk until smooth. Steam or heat 180–200ml of your preferred milk (oat, almond, whole). Pour milk over matcha concentrate, stir gently. Sweeten if desired | a small amount of honey complements the matcha without overpowering it.
Iced Matcha Latte
Whisk 2-3g matcha with 30ml of water at 70-80°C water into a smooth paste. Fill a glass with ice. Pour cold milk or water over the ice, then pour matcha over the top. Stir and serve immediately
Caring for Your Chasen (Bamboo Whisk)
- - Never leave your chasen sitting in water — it will warp and weaken.
- - Rinse with warm water immediately after use.
- - Shake off excess water and rest upright on a chasen stand to dry.
- - Replace your chasen every 2–3 months with regular use, or when tines begin to break.
A chasen holder (kusenaoshi) helps the whisk retain its shape between uses. We recommend using one whenever you are not actively whisking.
Protecting Your Matcha's Freshness
Because Matcha Provisions matcha is ground-to-order and arrives at peak freshness, proper storage is essential to preserve what makes it special.
Keep Your Tin Sealed
Ensure that the tin is sealed and closed tight when not in use.
Cool & Dark
Store in a cool, dark place away from light, heat, and humidity.
Use Within 4–6 Weeks
Consume within 4–6 weeks of opening for best flavor and color.
Avoid Odors
Never store near strong-smelling foods, matcha absorbs odors.
Incorporate Matcha Provisions Into Your Daily Routine
Explore our ceremonial-grade matcha and tools to begin your ritual.
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