• Water temperature should be 160–175°F (70–80°C), never boiling.
• Whisk in a zigzag (W) motion, not circular, to avoid clumps.
• Use 2g (about ½ tsp) of matcha per 70ml of water.
• Pre-sift or rub the matcha to break clumps before whisking.
• Replace your chasen when prongs are bent or broken—it affects aeration.