Matcha is not just a drink: it is a mindful practice that brings together preparation, attention, and presence. Every element of the ritual has a purpose, from the utensils to the atmosphere that accompanies it.
What is used?
Chawan (茶碗)
The bowl in which the matcha is prepared and drunk. Its wide shape allows the powder to be properly whisked with water, creating a fine, even foam. Each chawan has its own character; in Japan, even its texture and imperfections are appreciated.
Chasen (茶筅)
Bamboo whisk designed specifically for matcha. It is not used to “mix,” but to incorporate air, achieving a silky texture and delicate foam. Every movement is part of the ritual.
Chashaku (茶杓)
Bamboo scoop used to measure the matcha. Its curved shape allows for the precise and respectful measurement of the appropriate amount for each preparation.
Why is it called “ceremonial matcha”?
In Japan, the term “ceremonial grade” does not exist.
That classification originated in the West as a way to distinguish matcha intended to be drunk on its own, with water, from that used for cooking or blends.
In Japan, matcha is classified by:
Cultivation, Region, Harvest, Grinding, and Use (for example, usucha or koicha)
Calling it “ceremonial” is a Western simplification to indicate high-quality matcha, intended to be enjoyed in its purest form.
How is matcha used in the ritual?
Usucha (薄茶): light matcha, thinner and foamier. It is the most common and is consumed daily.
Koicha (濃茶): thicker, richer, and more concentrated matcha. It is prepared with the highest quality matcha and reserved for special occasions.
The matcha ritual does not seek perfection, but mindfulness.
Preparing it is a pause: observing the color, perceiving the aroma, feeling the texture, and savoring it without haste. Every cup is different, like every moment.