TEA MASTER PREPARATION TIPS  

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PREPARATION

Here are Tea Master Somu's recommendations for the two traditional styles of Matcha tea.

USUCHA (THIN STYLE)

WATER TEMP: 80 degrees Celsius
SERVING: 1.5gms (2 heaped Chashaku serves)
WHISK: 30 seconds, Thin Chasen 

1. Boil water. 
2. Pour 100ml into your favourite chawan (tea bowl). 
3. Purify and awaken chasen (tea whisk) with 3 anticlockwise slow rotations. 
4. Purify chasen with an anti-clockwise swirl and release the water.
5. Carefully spoon 2 heaped amounts of tea with your tea scoop (chashuku).
6. Add 80ml of 80 degree water.
7. Whisk away from you in a diagonal fashion, 7pm to 1pm for 20 seconds.
8. Whisk until fine champagne bubbles form on the surface.
9. Inspect your work. Lift chawan and bow to your tea. 
10. Imbibe.
11. Rinse and repeat.

KOICHA (THICK STYLE)

WATER TEMP: 90 degrees Celsius
SERVING : 4gms
WHISK: 60 seconds, Thin Chasen 

1. Boil water. 
2. Pour 100ml into your favourite chawan (tea bowl). 
3. Purify and awaken chasen (tea whisk) with 3 anticlockwise slow rotations. 
4. Purify chasen with an anti-clockwise swirl and release the water.
5. Carefully spoon 4 heaped amounts of tea with your tea scoop (chashuku).
6. Add 40ml of 90 degree water.
7. Draw whisk towards you in a controlled slow fashion from 1pm to 7pm for 60 seconds.
8. Add another 40ml of 90 degree Celsius water.
9. Keep whisking towards you until smooth and shiny
10. Slowly in an anticlockwise direction wind the chasen in larger then smaller circles for 10 revolutions.
11. The tea should be a thick but ultra-smooth, deep glowing green.
12. Inspect your work. Lift chawan and bow to your tea. 
13. Imbibe.
14. Rinse and repeat.