My Matcha Ritual: A Gentle Start to My Day

There is something ritualistic—almost spiritual—about preparing matcha.

In a world that gets more done faster than ever, matcha asks us to slow down. It invites us into stillness, intention, and the kind of grounded presence we rarely give ourselves permission for. Whether I’m whisking by hand or giving in to my battery-powered frother, my mornings don’t begin until the matcha’s in motion.

For those seeking a moment of peace in the kitchen, the matcha tools themselves are poetry.
Chawan (bowl), chashaku (bamboo scoop), and chasen (bamboo whisk) are all you need to transform an ordinary morning into your own chanoyu—a tea ceremony.

They’re made from natural materials and have a kind of quiet elegance to them. Just looking at them lined up in front of me makes me feel like I’m about to create something meaningful. I clean each tool, pat it dry, and let the setup anchor me into the moment.

I begin by boiling water in my electric kettle. While it heats, I take out my ceremonial-grade matcha and scoop it using the chashaku—each scoop is roughly one gram. (Most cafés use about four grams for a standard 12 oz latte.)

I use six.
Yes, six grams of matcha.
We listen and we don’t judge.

This gives me the stronger flavor and caffeine content I love—but if you’re just starting out, I recommend 2–4 grams and adjusting based on taste.

This might ruffle a few ceremonial feathers… but I don’t sieve my matcha.

I’ve found that proper technique and water temperature make more of a difference than whether you sift the powder through a strainer. That said, if you love this step, include it! Rituals are personal.

Once the water boils, I let it cool slightly—around 160–170°F (71–76°C) is ideal. If I’m feeling impatient, I’ll add a splash of room-temperature water to help it cool down faster.

Pro tip: If your kettle lets you set the perfect temp from the start… you’re uninvited from my house. (Kidding. Kind of.)

Use this warm water to swish your chawan and soften your chasen—warming your tools before you whisk helps everything come together smoothly.

Add your matcha powder to the warmed bowl. Pour in about 100 mL of water and begin whisking in a W or M motion using your chasen. Avoid scraping the bottom to keep the bristles from breaking.

Take your time. This is where the ritual begins. You’ll know you’ve done well when you see a smooth, vibrant green color with tiny frothy bubbles on top.

If you’re feeling bold, drink it straight—this is known as usucha, or a matcha shot. I do this when I need a serious boost.

But most mornings, I add oat milk. It’s creamy, balanced, and brings out the matcha’s flavor beautifully. Almond and soy are great options too—but honestly, follow your taste buds. This ritual is yours.

Some mornings, I whisk slowly. Other days, I reach for the electric frother. I don’t have a perfect routine, and I don’t need one. What matters is the intention behind it.

Matcha gives me a sense of accomplishment before my day even begins. Like yoga or meditation, it helps me feel a little lighter—more centered, more awake, more me.

And that’s why this little ritual, as small and quiet as it may seem, has become my favorite part of the day.

Whatever your routine looks like, there’s room for ritual. There’s room for beauty. There’s room for slowness—even in the middle of a fast-paced life.

So tomorrow morning, take the time to sip something green. Romanticize your routine. Make art out of the ordinary.

And don’t be afraid to use six scoops. 

Even in this economy.