How to Brew Ceremonial Grade Matcha Matsu
By DAVIDsTEA - Buy Loose Leaf Teas Online | Published: 2026-10-27
Category: How-to Guides
Learn the proper steps to brew ceremonial grade matcha from DAVIDsTEA's Matsu tin. Avoid clumps and bitterness with our simple guide.
Quick answer
Sift 1–2 teaspoons of Ceremonial Grade Organic Matcha Matsu into a bowl, add 2 oz of water just below boiling (about 175°F), and whisk in a W or M motion until frothy.
Why brewing method matters for ceremonial grade matcha
Ceremonial grade matcha, like the Organic Matcha Matsu from DAVIDsTEA, is made from the youngest tea leaves, giving it a smoother, more complex flavor than culinary grades. The way you prepare it directly affects taste and texture.
Using water that is too hot will scorch the powder and create bitterness. Skipping the sifting step leads to stubborn clumps that won't dissolve even with vigorous whisking. A proper technique unlocks the natural sweetness and umami.
What you need
You'll need a matcha bowl (chawan), a bamboo whisk (chasen), a bamboo scoop (chashaku) or a teaspoon, and a fine-mesh strainer or sifter. If you don't have a bamboo whisk, a small milk frother can work, but the texture won't be as fine.
How to brew ceremonial grade matcha Matsu
- Sift the matcha: Place a fine-mesh strainer over your bowl and add 1–2 teaspoons (about 2 bamboo scoops) of Ceremonial Grade Organic Matcha Matsu. Gently press the powder through with a spoon or scoop. Skipping this step is the most common cause of lumpy matcha.
- Add cool water first (optional): For even smoother results, add just 1 tablespoon of cool water and whisk gently to form a paste before adding hot water. This step helps prevent clumps.
- Heat the water to the right temperature: Bring filtered water to a boil, then let it cool for about 1 minute. The ideal temperature is around 175°F (80°C). If you don't have a thermometer, use water that has stopped boiling and is no longer steaming vigorously. Water that is too hot will make the matcha taste bitter and astringent.
- Pour and whisk: Pour about 2 oz (¼ cup) of the hot water over the sifted matcha. Hold the bowl with one hand and use the bamboo whisk with the other, moving it in a quick W or M motion (not a circular stir) for about 20–30 seconds until a fine froth forms on the surface. Whisking in circles won't create foam; the W motion incorporates air evenly.
- Drink immediately: Matcha is best enjoyed right after whisking, before the powder settles. Drink it straight, or dilute with a little more hot water if you prefer a milder cup. Don't let it sit — the flavor and texture decline quickly.
Featured product
- Ceremonial Grade Organic Matcha Matsu Tea Tin: Bold in taste & aroma, this detoxifying green tea powder is pure excellence, straight from Japan. Served in our metal tea tins, which block out light and air, so tea stays fresh for longer. The metal tin keeps your matcha vibrant and flavorful between uses, so you don't have to worry about oxidation or loss of quality.
Ceremonial Grade Organic Matcha Matsu Tea Tin
