Dialing in your kettle is only the first step; water volume and whisk technique complete the process. Sift 1.5 to 2 grams of green tea powder through a fine stainless steel mesh strainer into a warmed bowl to break up electrostatic clumps.
Set your kettle to 165°F. Pour approximately 60 to 70 milliliters (about 2 to 2.5 ounces) of water into the powder using a steady circular motion. The gentle stream will saturate the sifted powder without kicking up a cloud of dry particles.
Rest the base of your chasen bamboo whisk on the bottom of the bowl, then lift it slightly so the tines float just above the ceramic surface. Whisk vigorously from your wrist in a swift "W" or "M" pattern for 20 to 30 seconds. As small bubbles form, bring the whisk to the surface to break larger air pockets into a fine, dense layer of jade froth.
