Preparation is not complicated. It is intentional.
What you need
A chawan (tea bowl), a chasen (bamboo whisk), a chashaku (tea scoop), a fine-mesh sieve, and hot water. A kitchen scale is helpful but not required.
The method
Step 1: Measure 2 grams of Seichō, roughly 1.5 chashaku scoops. Sift the matcha through a fine-mesh sieve into your bowl. This removes any clumps and ensures a smooth result.
Step 2: Heat water to 75°C (167°F). If you do not have a thermometer, bring water to a boil and let it cool for approximately 2 minutes. The temperature matters, too hot and the matcha will taste bitter; too cool and you lose the full body.
Step 3: Pour 70ml of water over the sifted matcha.
Step 4: Whisk in a W motion using your chasen. Start slowly to incorporate the powder, then whisk briskly for 15–20 seconds until a fine, even foam forms on the surface. The motion should come from the wrist, not the arm.
Two grams. Seventy millilitres. Seventy-five degrees. That is the foundation. The rest is practice.
Notes on water
Use filtered water when possible. Heavy minerals can dull the flavour. Soft water will bring out the sweetness and umami that make Seichō distinctive.
Storage
Keep your Seichō sealed, away from light and heat. Once opened, consume within 3 months for the best expression of colour, aroma, and taste. Matcha is at its most vibrant when it is fresh.