Matcha can feel ceremonial, but a good bowl at home is simple. A little understanding of grade and technique is all it takes.
Choosing a grade
Ceremonial grade is smooth and delicate, meant to be whisked with water alone. Culinary and latte grades are stronger and slightly more bitter — ideal with milk, in baking, or in a morning latte.
Buy small and fresh, and keep it sealed away from light and heat; matcha fades quickly once opened.
Your first bowl
Sift a scoop of matcha into a warm bowl, add a little water just off the boil, and whisk briskly in a W motion until frothy. Add more water or milk to taste.
A bamboo whisk (chasen) helps, but a small kitchen whisk will get you started.