Usucha, two minutes
3 grams, sixty millilitres, fifteen seconds.
The whole method, and the reasons behind each part of it.
Matcha
3g, sifted
Water
60ml at ~75C
Whisk
15 seconds
Drink
Within a minute
70Degrees
The one thing people get wrong
Never boiling water
Water off a rolling boil scorches the leaf. The catechins that give matcha its edge turn harsh, the theanine sweetness drops out, and you get the bitter cup most people think matcha simply tastes like. Boil the kettle, then wait two minutes. That is the entire fix.
Three ways
Usucha, koicha, iced
Sifted, before water
Fine even foam
Iced, with oat milk
Good tools matter less than good water.
A hundred-prong bamboo whisk helps, a proper bowl helps, but neither rescues boiling water or stale powder. Get those two right first.
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