Matcha Recipe

Sift and combine

Measure 2 level teaspoons of ceremonial-grade matcha into a small sifter placed over your matcha bowl. Push the powder through the sifter with the back of a spoon to remove lumps. Add 1 teaspoon sugar or honey to the sifted matcha if you prefer a sweetened drink.

Make a paste

Pour about 2 tablespoons (30 ml) of the warm water into the bowl with the sifted matcha. Using the bamboo whisk (chasen) or a small whisk, whisk briskly in an M or zig-zag motion (not circular) until a smooth, thick paste forms and there are no dry clumps. This step ensures the powder fully hydrates.

Heat the remaining water to about 80°C (175°F). If you don’t have a thermometer, bring water to a boil and let it sit for 1 minute. Slowly pour the remaining ~90 ml warm water into the matcha paste while whisking vigorously in the same zig-zag motion until the surface is frothy with fine bubbles and the mixture is uniformly green. Total whisking time ~15–30 seconds for froth; longer (30–45s) for a silkier crema.

If making a matcha latte, heat milk to around 60–65°C (warm but not boiling). Froth or steam the milk to your preferred texture. Add vanilla extract to the milk if using and stir briefly. Pour the prepared matcha into a cup and gently pour the frothed milk over it. Optionally, create a light swirl or latte art. Taste and adjust sweetness, adding extra honey or sugar if desired.

Serve immediately while warm. Rinse the chasen and bowl with warm water (do not use soap on a bamboo whisk). Allow tools to air dry. Store any leftover matcha powder in an airtight container in a cool, dark place.