Video

The Wabi Sabi Way

How to Make Matcha the Real Way

This isn’t a quick three-step “add water and stir” kind of thing. This is a ritual. A slow moment. A way to reset, reconnect, and remember that not everything has to move fast to feel good.

At Matchaa, we like to do things the Wabi Sabi way, embracing imperfection, patience, and presence. Every motion, every sound, every sip has meaning. It’s not about doing it right, it’s about being there while you do it.

So take a deep breath, roll up your sleeves, and let’s make matcha the way it was meant to be made.

Step 1: Set the Scene

Start by laying out your tools. It might seem simple, but this is part of the calm. Each piece has its place and placing them mindfully helps you slow down before you even begin.

  • Place your chasen (bamboo whisk) at 1 o’clock
  • Your chakin (white cloth) at 3 o’clock
  • The chashaku (bamboo scoop) at 4 o’clock
  • The fukusa (silk cloth) at 9 o’clock
  • And your natsume (tea caddy) at 11 o’clock

When your tools are ready, you’re ready.

Step 2: Warm Up the Moment

Use your fukusa to gently lift the lid of the chagama (your iron kettle).
This small motion already brings awareness, it’s not just about tea, it’s about attention.

Step 3: The Water

Take your hishaku (bamboo ladle), scoop up hot water, and pour it into your chawan (tea bowl). This step warms the bowl and cleanses it, but also sets the tone: calm, steady, intentional.

Step 4:

Once warmed, pour the water into your kensui (the waste bowl) and use the chakin (white cloth) to gently dry the inside of your chawan.

Step 5: Measure with intention

Use your chashaku (bamboo scoop) to add matcha to your natsume (tea caddy).
You’re not measuring grams, you’re measuring mood.


A little more for a deep, bold flavor. A little less for something softer.

Then, use your hishaku to pour water from the kettle into the chawan:

  • Half a ladle for a thicker, richer tea.
  • A full ladle for something lighter and smoother.

You’ll start to feel the warmth rise: that’s when the magic happens.

Step 6:

Pick up your chasen and start whisking.
Not in circles — but in soft, quick “M” or “Z” motions.
About 30 seconds for the bottom, 30 for the surface.

Listen to the sound. Feel your wrist move. Let your focus drift only between the whisk and the bowl.
Some schools teach to keep the surface smooth, others to create a fine foam.

Here’s the truth: there’s no wrong way.
If it brings you calm, if it makes you smile — that’s good matcha.

Step 7:

When your matcha looks right to you — bright green, silky, maybe a little frothy — stop whisking.
Hold the bowl with both hands. Breathe in.
Take one small sip, then pause.

This is what wabi sabi feels like: a quiet moment that doesn’t ask for anything back.

Let it remind you that rituals can be small, imperfect, and still completely beautiful.