Traditionally, there are two ways to make matcha tea:
Koicha - thick matcha.
Usucha - thin matcha.
Most everyday matcha drinkers prefer Usucha.
Koicha is the style used in traditional Japanese tea ceremonies (Chanoyu).
Utensils used in traditional matcha preparation:
Chawan - matcha bowl, Chashaku - matcha tea scoop, Chasen - bamboo matcha whisk.
Alternatively, Modern Matcha can be easily prepared using a handheld electric frother and a tea mug.
Feel free to add your preferred sweetener and adjust to taste.
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