Your Guide to Preparing Matcha

The Matcha Ritual

At Dóttir, our matcha ritual comes directly from our sister store, artefact, in Paris. For more than a decade, artefact has specialized in sourcing exceptional teas and traditional Japanese teaware. Every tool has been chosen for both its beauty and purpose, helping transform a simple cup of tea into a quiet daily ritual.

Before You Begin

Traditional matcha tools: chawan (tea-bowl), chasen (bamboo whisk), kusenaoshi (whisk shaper), chashaku (bamboo scoop), Kayana Midori Matcha

You don't need an elaborate tea ceremony to enjoy matcha. While traditional tools create the best experience, there are simple alternatives if you're just beginning.

Traditional Tool → Everyday Alternative
• Matcha Bowl → Wide cereal or soup bowl
• Bamboo Scoop → ½ teaspoon
• Bamboo Whisk → Small kitchen whisk
• Matcha Sifter → Fine mesh kitchen strainer

Step 1 — Stone-Ground Matcha

One of the defining characteristics of premium matcha is how it is produced.

Matcha is slowly ground between traditional granite stones. These massive stones rotate incredibly slowly—often producing only 30–40 grams per hour—to protect the tea from heat.

This careful process preserves vibrant color, natural sweetness, delicate aroma, and silky texture.

At artéfact in Paris, we carefully source high-quality tencha and stone-grind in-house, because this traditional process produces a noticeably smoother, richer cup.

Step 2 — Warm the Bowl

For an usucha matcha, pour hot water into the bowl with the bamboo whisk and let it sit for about one minute. This will help soften the bamboo strands and allow for flexible whisking. Discard the water and dry the bowl thoroughly.

Alternative: Any wide bowl works beautifully. You can always use a kitchen whisk in place of the chasen (bamboo whisk)

Step 3 — Measure the Matcha

Using the bamboo scoop, place two rounded scoops (about ½ teaspoon) into the bowl. For an exceptionally smooth bowl, sift the powder through a tea filter or fine kitchen sieve first.

Step 4 — Add Water

Allow freshly boiled water to cool slightly to 170–175°F (70-75°C). Add approximately 50 ml (1.7-2oz) of water.

Step 5 — Whisk

Whisk using a relaxed wrist in a loose 'M' or 'W' motion for 15–20 seconds until a fine layer of foam appears.

Alternative: A small kitchen whisk or handheld milk frother.

Step 6 — Enjoy!

Lift the whisk gently from the center and enjoy immediately while warm. You can add more water to taste.

Caring for Your Chasen (Bamboo Whisk)

Rinse with warm water only. Never use soap. Shake off excess water and place on the whisk holder to dry.

Alternative: Stand the whisk on an inverted cup.