Ceremonial Alps Whisk

A pure preparation using pure high-altitude water to honor the delicate Uji-leaves.

The Recipe:

1. Sift 5 g of ceremonial matcha through a 茶こし (chakoshi — tea sifter) into a 茶碗 (chawan — matcha bowl) to remove any clumps.

2. Add 25 g of water at 175°F (80°C) and gently mix with circular motions using a 茶筅 (chasen — bamboo whisk) until a smooth paste forms. This step is known as 練り (neri).

3. Then add 45 g more water at 175°F (80°C). Whisk briskly using quick “M” motions, a technique called 点てる (tateru), for about 40–50 seconds until a fine, velvety foam appears.

Serve immediately and enjoy the pure character of ceremonial matcha ;)