Place your matcha whisk in warm water for 1 minute or so to soften the bristles

Submerge the whisk into the matcha and water mixture

Using the bamboo scoop, take 2–4g of matcha powder (depending on how strong you like it to be)

With quick wrist movements, whisk the matcha in a "W" or "M" motion. Start slowly then increase your speed

Sift a small amount of matcha powder into the bowl to avoid any clumps

Continue whisking until a frothy layer forms on top of the tea, usually after about 15–20 seconds

Pour about 2 ounces (60 ml) of hot (not boiling) water (about 175°F or 80°C) into the bowl

The water-to-matcha ratio can be adjusted based on your preference for a stronger or milder taste

Hold the whisk upright with your hand while using the other to grip the handle at a slight angle

Wash the whisk under warm water and let it air dry on the ceramic whisk stand to maintain its shape