Matcha has been an integral part of the Japanese tea ceremony since the 12th century. Today, it has found its way into morning and afternoon rituals around the world, cherished for its flavor, vibrancy, and health benefits.
Traditional Japanese tea ceremonies, known as “chanoyu” — literally “water for tea” — are far more than just drinking tea. Each ceremony is a meditative experience that can take years to master and often lasts several hours. Influenced by samurai culture and Zen Buddhism, which emphasize discipline and simplicity, chanoyu encourages participants to relax, reflect on their surroundings, and appreciate the craftsmanship of the utensils and the ceremonial-grade matcha itself.
To earn the ceremonial grade, matcha must meet the highest standards:
• Leaves are shaded for at least 15 days before harvest.
• Leaves are shaded for at least 15 days before harvest.
At Well Tea, our matcha is not only certified organic but also ceremonial grade. Sourced from the Shizuoka prefecture on Japan’s Pacific coast, our leaves are grown under shade for the last three weeks before picking. After harvesting and drying, the leaves are milled into a fine powder — a process that takes roughly 24 hours to produce just 10 kg of matcha. The result is a creamy, full-bodied cup of green tea, rich in flavor and brimming with benefits.
For fruit tisanes, you can brew them longer for an even stronger brew.
Heat your matcha bowl (chawan) with hot water, swirling it around three times, then discard the water.
• Place one bamboo scoop (chashaku) of matcha into the bowl.
• Matcha tends to clump, so sift it through a small sieve first for a smooth, clump-free powder.
• Pour 150 ml of water at 80°C (176°F) into the bowl.
• Using 80°C water brings out a fresh, light flavor. Avoid boiling water (100°C), which can scorch the delicate powder and create bitterness.
• To achieve 80°C, mix boiling water with a splash of cold water before pouring.
• Use your bamboo whisk (chasen) to whisk in an “M” shape until a layer of light green froth forms on top.
• The “M” technique aerates the tea, releasing its delightful aromas while fully dissolving the powder.
• Drink directly from the bowl, taking a moment to admire the vibrant color, inhale the aroma, and enjoy the calm ritual of matcha.
Before First Use
Soak the “bloom” of your new bamboo whisk in hot water for a few minutes. This gently straightens the curled ends of the tines, softening them and making them more flexible — which helps prevent breakage.
After Making Matcha
Cleaning your whisk is simple but essential for maintaining its quality:
• Rinse the whisk in clean water for a few seconds. No soap is needed.
• Avoid using dishwashers or harsh cleaners, as the whisk is made entirely from bamboo and requires gentle care.
Drying & Storage
Let your whisk dry completely:
• Place it upside down on its handle or use a bamboo whisk holder to maintain its shape.
• In cooler months, you can speed up drying by gently patting it with a clean cloth.