Brewing Guide

Matcha

Here are our recommended ways to prepare this matcha, from traditional usucha to matcha lattes.

Method

Straight matcha (usucha)

Recipe

Straight

Tea
2.0g
Water
70mL
Temp
70°C

Steps

A simple everyday preparation that highlights the character of the matcha.

  1. Sift the matcha into a bowl to remove any clumps.
  2. (Optional) Add around 10 mL of water and whisk into a smooth paste.
  3. Add the remaining water.
  4. Whisk briskly in a zig-zag motion until a fine foam forms on the surface.
  5. Enjoy immediately.

Method

Matcha latte

Recipe

Latte

Tea
3.5g
Water
35mL
Temp
80°C
Milk
170mL

Steps

A creamy, balanced preparation that pairs the matcha with milk.

  1. Sift the matcha into a bowl or cup to remove any clumps.
  2. Add around 15 mL of water and whisk into a smooth paste.
  3. Add the remaining water and whisk until fully combined.
  4. Heat and froth the milk.
  5. Pour the milk into the matcha and stir gently.
  6. Enjoy immediately.

Method

Iced matcha latte

Recipe

Iced

Tea
3.5g
Water
35mL
Temp
80°C
Milk
140mL

Steps

A creamy, balanced preparation that pairs the matcha with milk.

  1. Sift the matcha into a bowl or cup to remove any clumps.
  2. Add around 15 mL of water and whisk into a smooth paste.
  3. Add the remaining water and whisk until fully combined.
  4. Fill a glass with ice.
  5. Pour the milk into the glass.
  6. Add the matcha and stir gently.
  7. Enjoy immediately.

Notes

Good to know.

  • Use these parameters as a starting point, then adjust them to suit your taste.
  • If the matcha tastes too bitter, try cooler water or slightly less matcha.
  • If it feels too light, use a little more matcha.
  • For matcha lattes, a 1:10 matcha-to-milk ratio works well as a starting point.