Rinse and warm the chawan, then dry it with a fukusa cloth.
Soak the chasen tips in warm water and inspect for broken prongs.
Sift 2g of ceremonial matcha into the bowl.
Pour 70ml of water at 70 degrees Celsius.
Whisk lightly along the bottom, then lift to a faster wrist motion for 25 seconds.
Finish by tracing the surface to pop large bubbles.
Hold the chasen lightly. Speed and wrist motion matter more than pressure.Almanac note
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