The traditional preparation of matcha usually refers to the tea ceremony mode of development. First, the matcha is filtered through a sieve to break up the clumps of powder. A wooden utensil serves the purpose of packing the matcha through the sieve or strainer.

Next, 2-4 grams of matcha are scooped into the tea bowl using a bamboo scoop. 60-80 milliliters of hot water is poured into the pan, and the mixture is whisked and whipped with a bamboo whisk. The surface of the bowl is whisked until covered with an even layer of almost thick froth and all the lumps and clusters of matcha are thoroughly dispersed. The matcha is served alongside a sweet jam to balance the often-bitter taste of the tea.