Great matcha starts with sifting. Matcha is a micro-fine powder with 2-3% moisture, so it clumps unless you sift it. Sifting distributes the powder evenly and gives you a smoother, frothier bowl.

Freshness comes second. The best-by date applies only to the unopened package. Once you open it and let oxygen in, you have roughly 10-14 days of peak freshness before the aroma fades and the matcha goes stale. We recommend buying smaller containers so every opening feels like the first. Not sure where to start? The Tea Dealers Matcha Collection puts all of our matcha in one box so you can find the one you like. Happy whisking!

Usucha (thin tea)

You'll need:

• A matcha bowl (chawan)
• A chasen (bamboo whisk)
• A chashaku (bamboo scoop)
• A sifter
• About 3g matcha
• 80ml purified or bottled water, brought to a boil, then take it off the heat

Just getting started? The Daily Essential Matcha Set includes the whisk, scoop, sifter, and 30g of Sokuchouzan matcha. Add a bowl and you're set. Or choose a Tea Dealers Spouted Matcha Bowl Set (black or white), which includes the porcelain bowl as well.

Warm the bowl with some of the hot water and wipe it dry. Soften the chasen tines by dipping them in the water and whisking quickly. Using the chashaku, sift two scoops (one heaping, one about half that size) into the warmed bowl. Add the water and whisk for 60-120 seconds, making sure no tea collects on the bowl's walls. Even out the foam with the tips of the tines.

Drink it in 3-4 sips while it's still hot.

Koicha (thick tea)

Koicha is the most formal preparation in the tea ceremony, and it shows a matcha's true quality. The aroma should be deep and pronounced with no harsh bitterness, and each sip should be slow and thoughtful. It pairs well with a koicha-grade matcha like Sokuchouzan, which is also the matcha in our sets above. For a more luxurious cup, reach for Genou or Shousui, which are both rich and deeply layered enough to reward the slow, thoughtful sipping koicha calls for.

You'll need the same tools as above, plus:

• About 6g matcha
• 25ml purified or bottled water, brought to a boil, then take it off the heat

Warm the bowl and soften the chasen as before. Sift three scoops into the bowl, add the water, and knead slowly into a smooth paste with no lumps. If it's too thick, add a splash of hot water. You're aiming for a smooth consistency, not foam.

On the go (minimal tools)

You'll need:

• A teaspoon
• A sifter (included in the Daily Essential Matcha Set)
• Matcha
• A thermos or shaker bottle
• Hot or cold filtered water, or your favorite milk

Sift the matcha through the sifter directly into the thermos, add your liquid, close it tightly, and shake for 60 seconds. Drink from the thermos or pour into a mug. If you're taking it with you, add the liquid only when you're ready to drink. Matcha oxidizes if it sits in liquid for more than 15 minutes.