1. Boil the water
2. Warm the bowl and the whisk with some of it
3. Empty the bowl and dry it; drops make lumps
4. Sift 2 g of matcha (about 1.5 scoops) into the bowl
5. Cool the water to 80 °C in a teacup first
6. Pour 60 ml onto the powder
7. Whisk in an M from the wrist, not in circles
8. Fast for about 15 seconds, until it foams
9. Slow down at the surface so the big bubbles break
10. Drink it within about 3 minutes, before it settles

The film follows Ippodo's recipe: 2 g, 60 ml at 80 °C, an M, 15 seconds. Hibiki-an says 70 ml and a W, Tezumi 20 to 30 seconds, and a kettle with an 80 °C setting does the cooling for you. The bowl, whisk and kettle are our own drawings of generic ones.

Which machine should we do next?

Sources: Ippodo usucha recipe and sieve pointers; Hibiki-an, Preparation of Matcha; Tezumi, How to make usucha; Haraguchi, Imada and Sawamura (2003) on matcha's fine grains.
Sounds: Freesound CC0 (BogumilaMerc, Colonnades, Erbsland-Music, itinerantmonk108, karinalarasart, kyles, Manim8, nakenne, OwlStorm, polyn, Rudmer_Rotteveel, Sadiquecat, Stu5748).