How to Make a Beautiful Bowl of Jyoraku Matcha (With My Family’s Ceremonial Blend from Kyoto)

There’s something grounding about preparing a simple bowl of matcha. With just a few tools and quiet intention, you can shift your whole energy.

(*Also, a moment for this peony flower?! WOWZA!)

In this post, I’m walking you through how I make a straight serving of Jyoraku Matcha—the same Kyoto blend my family has sold for over 20 years, even used in Urasenkei tea schools.

Here’s how to do it:

✨Sift 1.5–2g (about a heaping teaspoon) into your chawan. The color should stop you in your tracks—bright, vibrant, alive.

✨Wake up your chasen by soaking it briefly in warm water. This softens the bamboo and prevents breakage.

✨Pour about ¼ cup of water (158–178°F) over your matcha. I use my ¼ trick: fill ¼ of a container with room temp water and top it off with boiling water.

✨Whisk briskly in a W-motion, allowing the tips of the whisk to just barely touch the bottom of the bowl.

Enjoy. Sip slowly. Let the froth kiss your lips. You just made a bowl of liquid gold.

This is your invitation to slow down and savor.

how to make matcha, Kyoto matcha tutorial, ceremonial grade matcha, Japanese tea ceremony, matcha step by step, Jyoraku Matcha, how to whisk matcha, Urasenkei matcha, chawan, chasen, traditional matcha recipe 抹茶の作り方, 抹茶点て方, 茶道初心者, 京都抹茶, 抹茶儀式, 茶碗, 茶筅, 上質抹茶, 浄楽抹茶