Becoming a master of the Japanese tea ceremony requires many years of dedicated practice. But that doesn't mean you can't incorporate a matcha tea whisk into your daily routine.

• Before using the chasen (matcha tea whisk), it is best to immerse it in hot water for a few seconds. This will release the fine fibers and "soften" the bamboo fibers before use.
• Next, prepare the tea by placing an appropriate amount of tea powder in the chawan (tea bowl). For usucha (thin tea) use 2 grams of tea powder per person, for koicha (thick tea) 3.75 grams per person. Add hot water to the chawan.
• Now it's time to start mixing. The key is to bend your wrist slightly and mix the tea and hot water as quickly as possible using just your wrist movements. You can make an M or W-shaped motion, but be careful not to scrape the bristles of the whisk against the bottom of the chawan.
• Stir until you get an even layer of foam on the surface of the tea.
• Once you have a foam layer, you can gradually remove the whisk in a circular motion. This way you will create a fine foamy peak on top of your matcha.
• Enjoy freshly mixed matcha tea!