To Prepare Matcha

Tateru means preparing matcha by adding hot water and using a chasen or similar tool to evenly combine the powder and water for drinking. Unlike steeped tea, where leaves are infused and removed, matcha is consumed as finely powdered tea dispersed in water. Water amount, temperature, how the powder is loosened, and whisking motion all affect texture and aroma.

Tateru, neru, and brewing

In everyday use, tateru can refer to preparing both usucha and koicha. For koicha, the motion of slowly combining matcha with a small amount of water is often called neru, or “kneading.” For usucha, a chasen is moved briskly to disperse the powder and create a light texture. The goal is not foam alone, but an even cup with fewer clumps.

The term belongs to preparation rather than cultivation or processing. After tencha is grown, steamed, dried, and milled into matcha, tateru is the final adjustment made just before drinking. Stone milling is a traditional matcha milling method as a general category, but ICHIZEN matcha is machine-milled into an ultra-fine, uniform powder.

For practical preparation, sift the matcha first or loosen it gently in the bowl to reduce clumps. Avoid adding too much water at once, and do not press the chasen tips hard into the bottom of the bowl. For a step-by-step method, see the matcha preparation guide.

ICHIZEN’s Kyoto Uji matcha is selected and refined by Wakimoto Jokoen. Learning to prepare matcha is not only about formal tea practice; it is also a simple way to make a daily bowl more consistent. After opening, keep matcha sealed and away from heat and moisture so its aroma and texture remain easier to work with.