How to make Matcha
Matcha can be prepared in different ways. Here are two simple ways to enjoy our ceremonial-grade matcha: a light, whisked tea or a smooth matcha latte.
Usucha (thin tea)
Usucha is a way of preparing matcha as a light, whisked tea. Made with a small amount of powder and hot water, it produces a smooth, balanced bowl with a soft layer of foam. It’s the style most commonly enjoyed in everyday settings.
When prepared this way, using water at lower temperature (70–80°C) helps bring out the flavour of the matcha without introducing bitterness.
Matcha Latte
A matcha latte is a more indulgent way to enjoy matcha. Prepared with milk and a slightly stronger base, it creates a smooth, balanced beverage that gives a gentle energy boost.
Use these ratios as a guide, and adjust to your taste.
- If the matcha tastes too bitter, try cooler water or less matcha.
- If it feels too light, increase the amount of matcha.
- For matcha lattes, a 1:10 matcha to water ratio works well as a starting point.
