Your first bowl

If your mornings have long belonged to coffee, making matcha offers a different pleasure: watching fine green powder become a bowl of tea beneath your whisk. There is no brewing time to count, no grounds to discard. You drink the finely milled leaf itself. Preparation can take a few minutes before heading out, or become a moment to linger. Both belong.

Begin with a matcha suited to drinking with water, such as Satori or Renshu. Choosing for the drink matters: different matchas bring different qualities to the bowl. We often use electric whisks and shaker bottles, too. Here, we begin with the traditional pairing of a bowl and a chasen, the bamboo whisk.

Measure 2 grams of matcha, approximately one level teaspoon, and sift it into your bowl. Even this fine powder can gather into clumps; sifting helps create a smoother drink. Add around 80 millilitres of water at 80°C. Let boiled water cool first, or use a temperature-controlled kettle. This is a good starting point for discovering the tea’s sweetness and savoury depth.

Hold the bowl steady and whisk briskly in a small zigzag, keeping your wrist loose. Let the bamboo tips move close to the bottom without pressing or scraping. Listen: there is a soft, quick rhythm as the whisk moves through the water and fine bubbles gather. Whisk for around 20 seconds, then slow down, bringing the tips towards the surface to gently break the larger bubbles. No need to chase a perfect foam.

Lift the bowl while it is still warm. We find that lingering too long can bring the bitter notes forward. Take a sip and notice the texture, the aroma, the finish. Too strong? Add a little water. Enjoy it alone, with wagashi—a Japanese sweet—or a date, a bonbon, even buttered toast. Your first bowl already has a place in your morning.