My dear friend Per is a Tea Enthusiast, and Matcha is his favorite. I asked him to teach me the ancient technique of whisking a perfect bowl of the famous super power tea.
Japanese Matcha, powdered, high quality green tea, has been drunk in Japan as part of the tea ceremony for almost 900 years. Matcha is super concentrated and packed full of the goodness we need to help keep us looking and feeling happy and healthy.
Matcha is very bitter and therefor always served with a little sweet something something. Get my recipe for Japanese Dorayaki here 
What you need to make a cup of Matcha:
Tea bowl (茶碗, chawan)
Tea whisk (茶筅, chasen) a bamboo whisk with fine bristles to whisk or whip the tea foam
Tea spoon (茶杓, chashaku) (also called tea scoop) a bamboo spoon to measure the powder tea into the tea bowl. Not the same as a Western teaspoon.
Tea caddy (棗, natsume) container for the matcha powder tea
Tea cloth (茶巾, chakin) small cotton cloth for cleaning bowls and cups during the tea ceremony
1. First you pour hot water into the bowl to warm it up, then you pour that out again and make sure you dry the bowl completely with the cloth so the tea powder does not stick to the bottum
2. Then a small amount of matcha is scooped out of the container with the bamboo scoop, then the tea is sifted into the tea bowl to break up any clumps
3. Then 80°C (176°F) hot water is poured over before you can start whisking. There must be no lumps left in the liquid, and no ground tea should remain on the sides of the bowl after you finish whisking
