Four pieces for making matcha at home: a bamboo whisk, a broad ceramic bowl, a wooden scoop and a stand that keeps the whisk in shape while it dries. The bowl is wide and shallow on purpose, because that is what lets the whisk move fast enough to raise foam. Beyond hot water and powder, nothing else is needed.

A mug and a teaspoon leave you with lumps, since half the job belongs to the shape of the vessel. A wide bowl gives the whisk somewhere to travel and the powder room to open. Parking the whisk on its stand keeps the tines from curling inward as they dry.
Five unhurried minutes in the morning that quietly become routine.

Sift the powder into the bowl, pour water just off the boil and whisk in a quick W rather than a circle. Rinse the bamboo in warm water without soap and stand it on the holder to dry. The bowl washes like any other piece of glazed ceramic.
Set it out on the counter and make the first bowl.
Effortless style, shaped by sun and city
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