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How to make a bowl of Matcha (Usucha)

Matcha is green powdered tea. It is uniquely Japanese and is the highest quality tea available in Japan. The tea leaves are picked by hand and are stone ground into a fine powder. For consistency, the leaves from various varieties of tea plants are blended to produce the best flavor, color, and aroma. For more information, click What is Matcha.
  Let the matcha come to room temperature and sift through a fine strainer
  Using a bamboo tea scoop, place 1 1/2 to 2 teascoops of matcha into the tea bowl; or, measure out a rounded 1/2 teaspoonful. Adjust the amount of matcha to your taste.
  Add about 1/4 to 1/3 cup of hot simmering water. This is a guideline for a typical bowl of tea; amounts can be adjusted to your preference.
  Briskly whisk the tea and hot water using a bamboo tea whisk. Begin slowly to dissolve the matcha, then move very briskly back and forth as fast as you can in the middle of the tea bowl. The whisk should be vertical and barely touching the bottom of the bowl. When a soft light foam has developed, slowly lift the whisk from the center of the bowl.
  Traditionally, a sweet is eaten before drinking the tea, which perfectly complements matcha's delicious flavor. Pictured above are examples of Japanese tea sweets.