簡単で美味しい抹茶の点て方やお菓子のいただき方
茶碗を温める
（湯を捨て滴を拭き取る）
※茶筌の穂先が折れていないか確認し、茶碗の湯で温める
warm the bowl
(Throw away the hot water and wipe off the drops)
*Check that the tip of the tea whisk is not bent, and Shake the hot water inside to cleanse it.
抹茶の量は適量（約２g）を茶碗に入れる
抹茶はあらかじめ漉しておく
※湿気や滴で抹茶が塊になるのを避けましょう
Pour an appropriate amount of matcha (approximately 2g) into a bowl.
Filter matcha in advance
*Avoid matcha clumping due to moisture or drops.
湯を適量(80度・80cc)注ぐ
茶筌で泡立てる
Pour an appropriate amount of hot water (80 degrees, 80cc)
Whisk with a chasen.
茶筌の持ち方
親指と人差し指でつまみ、中指を添える
How to hold a chasen
Pinch it with your thumb and index finger and add your middle finger
茶筌の振り方
自分の体に対して縦に I の字に振り、泡立てる 肩に力を入れず、手首のスナップを利かせる
※茶碗の底に茶筌を当て過ぎると傷がつくので少し浮かせて振る
How to shake a chasen
Shake it in an “I” shape vertically against your body to create a lather.
Don’t put pressure on your shoulders, use the snap of your wrists
*If you apply the chasen too much to the bottom of the bowl Shake slightly as it may cause scratches.
茶筌の振り方
M(W)の字に振り、水面上の大きな泡を細かい泡にする 最後に『の』の字で茶筌を抜く
How to shake a chasen
Shake in an M(W)-shape to turn large bubbles on the water surface into fine bubbles.
Finally, pull out the chasen with the character “の”.
完成
裏千家流の薄茶はきめ細かな泡が立っていることが 望ましいとされており、泡立てることで口当たりを まろやかにする効果もあります
流派によって点て方の違いも面白い特徴です
Complete
Urasenke-style light brown tea has fine bubbles.
It is said to be desirable, and foaming improves the texture. It also has a mellowing effect
An interesting feature is the difference in the way it is scored depending on the school.