Temperature of infusion: 75 C Sift the desired amount of Matcha using a matcha sifter.* Heat the chawan (bowl) with hot water. Discard this water and wipe bowl with a clean cloth. Depending on the desired intensity measure between 1 g and 2 g ( 1/2 to 1 teaspoon) of sifted Matcha to the centre of the bowl. Carefully pour between 65 ml and 100 ml of water at 75°C onto the tea. Whisk vigorously with a Chasen (Matcha whisk) for around 30 seconds until an even foam develops. Taste and enjoy! *Optional: Matcha powder stays fresher if cooled and whisks into a more creamy foam, without clumps, once sifted.