Organic Matcha Recipe

Name: Horin Ramen Victorias Organic Matcha Recipe
Cook time: 8 min
Total time: 8 min
Yield: 1 servings
Cuisine: Japanese
Ingredients: 2 tsp ceremonial grade organic matcha powder; 60 ml hot water (not boiling); 0 to taste optional: cold water or hot water for adjusting strength; 120 ml organic dairy milk or plant milk (almond, oat, soy); 1 tsp natural sweetener (honey, agave, maple syrup); 4 pieces ice cubes (for iced matcha); 1 pieces matcha bowl (chawan) or small bowl; 1 pieces bamboo whisk (chasen) or small milk frother; 1 pieces finely sifting spoon or small sieve; 1 pieces measuring spoon

Inspired by Horin Ramen Victoria

Time8m

Serves1

Imported from Japan

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Ingredients

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Matcha Preparation

2 tsp ceremonial grade organic matcha powder

1/4 cup (60 ml) hot water (not boiling)

0 to taste optional: cold water or hot water for adjusting strength

Optional Add-ins

1/2 cup (120 ml) organic dairy milk or plant milk (almond, oat, soy)

1 tsp natural sweetener (honey, agave, maple syrup)

4 pieces ice cubes (for iced matcha)

Tools (not edible)

1 pieces matcha bowl (chawan) or small bowl

1 pieces bamboo whisk (chasen) or small milk frother

1 pieces finely sifting spoon or small sieve

1 pieces measuring spoon

Method

Matcha Preparation

Sift

Sift 2 tsp (about 2 g per tsp, total ~4 g) of ceremonial grade organic matcha through a fine mesh sieve into the matcha bowl to remove any clumps. Use the back of a spoon to push powder through if needed.

Heat Water to Correct Temperature

Bring fresh water to a boil and then let it cool until it reaches 75–80°C (170–175°F). If you don't have a thermometer, remove from heat and wait 3–4 minutes. Measure 60 ml of this hot water.

Whisk

Pour the 60 ml of hot water over the sifted matcha. Using a bamboo whisk (chasen) or small milk frother, whisk briskly in a zig-zag (W or M) motion for 15–25 seconds until a bright green froth with fine bubbles forms on the surface and there are no visible clumps. If using a frother, froth until smooth and slightly creamy.

Adjust Strength

Taste the matcha. If too strong, add a small amount of hot water to dilute to taste. If preparing thin (usucha) style, add additional hot water up to 120 ml total.

Optional Add-ins

Sweeten (Optional)

If you prefer a sweetened matcha, stir in 1 tsp of honey, agave, or maple syrup immediately after whisking so it dissolves evenly.

Make a Matcha Latte (Optional Hot)

Heat 120 ml of your chosen milk until steaming (do not boil). Froth the milk lightly and pour it gently into the prepared matcha while holding back foam with a spoon; then spoon the foam on top. Adjust milk quantity for strength preference.

Make Iced Matcha (Optional Cold)

Fill a serving glass with ice cubes. After whisking the matcha concentrate (use 60 ml water), pour the matcha over the ice and top with 120 ml cold milk or cold water. Stir gently to combine. For best texture, prepare matcha a little stronger if iced so flavor remains after dilution.

Serving & Storage

Serve immediately to enjoy the fresh vegetal aroma and bright green color. Matcha is best consumed within a few minutes of whisking.

Store unused matcha powder in an airtight container, kept in a cool, dark place or refrigerated to preserve flavor. Use within 1–2 months for optimal freshness.