How to Prepare Matcha Tea?

Boil water to approximately 75 degrees C to 80 degrees C (165 degrees F to 180 degrees F), under boiling point. Use it to preheat the bowl.
Discard it and dry the bowl very carefully. Make sure you keep in a separate bowl about 70ml of the hot water if you are preparing Usucha, or 40ml for Koicha.
Measure ½ to 2 scoops of powder for Usucha and 3 to 4 scoops for Koicha. Add it to the bowl. Use a strainer to make sure it is as fine as can be.
Pour hot water into the bowl. Whisk it rapidly to dissolve the powdered tea completely. Make sure the water temperature is still between 70ºC – 80ºC.
Whisk it in "W" movements, if you wish to drink Usucha, until a thick froth with several bubbles emerges. If you prefer Koicha, try whisking it in circular movements to obtain a smoother mixture, with no froth, traditionally a bamboo whisk is used which helps suspend the matcha tea. Zen Green Tea.com.au shows the bamboo whisk.
Drink it immediately. Savour the amazing green tea antioxidants flowing through your body.

For the following brews let the tea warm to room temperature before starting.
Always use spring water to brew this tea. It will protect its flavour.
Place the matcha powder in the refrigerator in an airtight container to keep it fresh and consume it within 2 to 4 weeks after opening.

Source: www.wikihow.com