Fouet, bol, eau

Very little equipment changes a bowl of matcha. Four things do.

The whisk

A bamboo chasen with 80–100 prongs. Nothing else aerates the same way: a milk frother makes large, short-lived bubbles; a fork makes lumps. Treat it as a consumable — six months to two years of daily use. Soak the prongs in warm water for a minute before whisking, rinse in water only, never soap, and dry it prongs-up on a stand or an upturned cup so it keeps its shape.

The bowl

Any wide, flat-bottomed bowl works; the width is the point, because the whisk needs room to move. A chawan holds heat well, which matters more in a cold kitchen than it sounds.

The sieve

The cheapest upgrade available. Matcha clumps as it sits. Sifting 2 g through a small tea strainer removes every lump before water touches it, and costs five seconds.

Water

• Temperature: 70–80 °C. Boiling water scalds the amino acids and pulls bitterness forward. Off the boil, wait two minutes.
• Hardness: soft water, around 30–80 ppm total hardness, gives the sweetest cup. Amsterdam tap water is moderately hard and mutes matcha noticeably; a simple filter jug is enough.
• Volume: 60–70 ml for usucha. More water does not make it milder, it makes it thin.

What to skip

Electric matcha whisks, bamboo scoops (a level teaspoon is 2 g), and matcha-specific storage tins if the tea already came in a good one. Refrigerate an opened tin only if you can bring it to room temperature sealed before opening, or condensation will ruin it.

The method itself is in part two of this path; this is the part that makes the method repeatable.