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Matcha 101
The Cercle Guide
Everything you need to know about matcha.
From the tools in your kit to the ritual behind every bowl. Read it once, keep it for reference.
01 - Preparation
How to prepare matcha, step by step.
Seven steps, five minutes. Once you have done it twice, it is second nature.
Wake the whisk
Stand the whisk tines-down in warm (not boiling) water for 1-2 minutes. This softens the bamboo so the tines open into their fan and will not snap.
Warm the bowl
Pour hot water into the bowl, swirl, tip it out, wipe dry. A warm bowl keeps the matcha hot and whisks up more smoothly.
Measure
Scoop 1-2 chashaku of matcha (about 1-2g, or half a teaspoon) per cup. Level against the rim of the tin so each cup tastes the same.
Sift
Tap the matcha through the sifter, pressing lumps with the back of the scoop. Sifting is the single biggest step toward a silky, speck-free cup.
Add water
Pour 60-70ml at 70-80 degrees C over the sifted matcha. Never use boiling water. It scorches the leaf and turns the cup bitter.
Whisk
Whisk briskly in a W or M zig-zag, back and forth, not in circles, for 15-30 seconds until a fine pale-green foam forms.
Serve
Drink straight away, while the foam holds and it is still hot. Use the bowl spout for a clean pour if transferring to a cup.
02 - Your Tools
Every tool in the kit, and what it does.
Each piece has a specific job. Here is what is inside your box and why.
Matcha Bowl
Chawan
Wide and flat-bottomed with a pouring spout. The width gives the whisk room to move; the spout pours cleanly.
Bamboo Whisk
Chasen
Carved from a single piece of bamboo into dozens of fine tines. Folds air into the matcha to build a lasting foam.
Bamboo Scoop
Chashaku
A slim curved scoop for measuring matcha. About two scoops per cup, levelled off.
Sifter
Furui
Fine mesh sieve. Matcha clumps as it sits, and sifting is the secret to a lump-free, velvety cup.
Whisk Holder
Kusenaoshi
Ceramic stand that holds the whisk upright as it dries, drawing the tines back into their curved fan.
Scoop Rest
Kugi Kakushi
A small stand that keeps the scoop and whisk off the counter between uses, clean and dry.
Tea Cloth
Chakin
A soft linen cloth for wiping the bowl before and after use. Keeps the ritual clean and the ceramic dry.
03 - Benefits
Why matcha, not coffee.
Matcha delivers the same alertness as coffee, without the jitter, crash, or acidity. Here is what is actually in a cup.
137x
More antioxidants
Matcha contains up to 137x the antioxidants of standard green tea, thanks to the whole leaf being consumed.
4-6h
Calm, focused energy
L-theanine slows caffeine absorption, giving you steady alertness for hours. No spike, no crash.
70mg
Half the caffeine of coffee
A cup of matcha has about 70mg caffeine vs 100-140mg in coffee. Enough to focus, not enough to shake.
0
Acidity or bitterness
Shade-growing raises chlorophyll and amino acids, and drops the tannins that make regular green tea harsh.
04 - History
A ritual, 900 years in the making.
Matcha arrived in Japan in the 12th century, brought back from China by Zen monks who used it to stay alert during long meditation sessions. Over the following centuries it became the centre of chado, the Japanese tea ceremony: a practice built around presence, precision, and hospitality.
The town of Uji, in Kyoto Prefecture, has been the heart of ceremonial matcha production since the 1200s. The methods used there today (shade-growing the plants for weeks before harvest, hand-picking the youngest leaves, stone-milling them into an ultra-fine powder) are largely unchanged.
Sen no Rikyu, 16th century tea master
What you are preparing in your bowl is not a trend. It is a practice with nine centuries behind it, and five minutes of your morning is all it asks.
05 - Common Questions
Things people ask before their first bowl.
How long does a tin of matcha last?
A 30g tin makes about 20-30 bowls, so 3-4 weeks if you drink daily. Once opened, matcha is at its best within 4-6 weeks. Store airtight, cool, and dark.
Can I use an electric frother instead of the bamboo whisk?
Yes, but the foam will not be the same. A chasen creates a fine, cloud-like microfoam that a metal frother cannot replicate. If you are travelling or in a rush, a frother works. For the full ritual, use the whisk.
What is the difference between ceremonial and culinary grade?
Ceremonial grade is made from the youngest, shade-grown leaves and is meant to be whisked with water and drunk on its own. Culinary grade is coarser, more bitter, and blended into lattes, smoothies, and baking. Ours is ceremonial, drinkable straight.
Do I really need to sift?
Yes. Matcha clumps as it sits, and unsifted powder never fully dissolves. You will taste the lumps as bitter flecks. Thirty seconds of sifting is the single biggest quality upgrade you can make.
Where do you ship? How long does it take?
We ship anywhere in Pakistan, 3-5 business days, tracked. Each order is freshly packed. Nothing sits in a warehouse.
Ready to start your ritual?
Everything you have read about, in one box, delivered to your door.
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