Matcha Recipe

Sift matcha

Place 1 tsp (about 2 grams) of ceremonial matcha powder into a small sifter set over your matcha bowl or small cup. Sift the powder to remove clumps — this ensures a smooth whisking and prevents lumps.

Heat water

Heat water to about 75–80°C (170–175°F). If you don't have a thermometer, bring water to a boil then let it cool for 3–5 minutes. Measure 60 ml of the hot (not boiling) water.

Make a paste

Pour the 60 ml hot water into the bowl over the sifted matcha. Using a bamboo whisk (chasen) or small whisk, briskly whisk in an 'M' or 'W' motion (back and forth) for about 15–30 seconds until the powder is fully incorporated and a light green froth forms on the surface. If you like your matcha sweeter, add 1 tsp sugar now and whisk until dissolved.

Once whisked and frothy, taste and adjust sweetness if desired. Serve immediately in the matcha bowl or pour into a cup. Enjoy straight as a concentrated tea (usucha).

For a hot matcha latte, heat 180 ml milk until steaming but not boiling (about 65–70°C / 150–160°F). Froth the milk with a frother or whisk until smooth and slightly foamy. Pour the whisked matcha into a cup (or leave in bowl) and slowly add the hot milk while holding back foam with a spoon, then spoon foam on top. Stir gently and serve. Adjust sweetness to taste.

For iced matcha, prepare the matcha paste as above but use 60 ml hot water to dissolve the powder and whisk until frothy. Fill a glass with ice, pour in 100 ml cold water (optional: sweeten cold water slightly) and pour the matcha over the ice. Add 180 ml cold milk (dairy or plant) and stir to combine. Serve with a straw.

Rinse the bamboo whisk and bowl promptly with warm water after use; avoid soap on the bamboo whisk. Allow the whisk to air dry upright (if you have a whisk holder). Store matcha powder in an airtight container in a cool, dark place or refrigerated to preserve freshness.