Matcha Recipe

1. Heat water

Bring water to a near-boil, then let it rest until it cools to about 80°C (175°F). If you don't have a thermometer, bring to a boil and wait ~5 minutes.

2. Preheat bowl

Pour a little hot water into the matcha bowl, swirl to warm the bowl, then discard and dry the bowl with a clean towel. This helps keep the matcha warm and fragrant.

3. Sift matcha

Place 1 tsp (approx. 1 gram depending on powder density) of ceremonial-grade matcha into a small sieve over the bowl and gently tap the sieve so the powder falls into the bowl. Sifting removes clumps for a smoother whisk.

4. Add water

Pour 60 ml (about 2 fl oz) of the 80°C water into the bowl with the sifted matcha.

5. Whisk

Using a bamboo whisk (chasen) or small whisk, whisk vigorously in a quick 'W' or 'M' motion (not circular) for about 15–30 seconds until the surface is frothy with fine, even bubbles and there are no lumps. Keep the whisk wrist loose and brisk.

6. Serve

When a smooth froth forms, stop whisking, place the bowl on a napkin, and serve immediately. Sip directly from the bowl or pour into a cup if preferred.

7. Prepare a concentrated matcha as above but use 30–45 ml hot water to make a thicker paste. Heat or steam 150 ml milk of choice until hot and slightly frothy. Pour the milk into the prepared matcha, holding back foam with a spoon, then spoon foam on top. Sweeten to taste (about 1 tsp) and stir gently.

8. Prepare matcha as above with 60 ml hot water and whisk until frothy. Fill a glass with ice (about 6 cubes). Pour the whisked matcha over the ice. If making an iced latte, add 150 ml cold milk or water to the glass. Sweeten to taste and stir.

9. Rinse the whisk, bowl, and sieve immediately after use with warm water — do not use soap on a bamboo whisk. Let the whisk dry on a whisk stand or laid flat to preserve its shape.