Making Iced Matcha in the ceremonial style
- Place 2 grams (2 scoops using a Chashaku or 1 teaspoon) of Matcha powder into the Matcha bowl. To eliminate lumps sieve Matcha with a strainer before it goes into the cup.
- Pour 1oz of water into the cup and knead it to make a smooth thick Matcha liquid.
- Add 3oz of cold water and whisk the matcha with a Chasen. Avoid any lumps for a creamy cup.
- Add ice.
Tip: When you use cold water, you will develop less froth in the cup than when you use hot water.