A small amount of matcha is placed into the bowl, traditionally using a bamboo scoop called a "chashaku", and a small amount of hot (not boiling) water is added. The mixture is then whisked until it is all the same consistency (thickness). This is traditionally done with a special kind of whisk made of bamboo known as a "chasen". There must be no lumps left in the liquid. Ideally no ground tea should remain on the sides of the bowl.