"For each teaspoon of matcha, use 2 ounces (¼ cup) of water to get a good balance of water to matcha. Traditional matcha is to be finished in three sips, so you don't need a lot of water to make matcha properly."
"A traditional bamboo whisk, known as a chasen, is the best tool to get a perfect suspension of matcha in water, and the easiest way to achieve that satisfying layer of foam on top."
"If you don't have a chasen, you can use your handy milk frother to make matcha, which comes close to replicating the very specific whisking action of the more traditional tool."
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