Matcha Base Recipe
Make Matcha Base Recipe in just 10m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Matcha Base (makes ~1 serving concentrated)
Method
Matcha Base (makes ~1 serving concentrated)
Sift and measure
Sift 2 tsp ceremonial-grade matcha into a small bowl or matcha bowl (chasenawan) to remove clumps. Proper sifting prevents lumps and gives a smooth texture.
Heat water
Heat about 4 oz of water until just below boiling (approximately 75–85°C / 170–185°F). If you don't have a thermometer, bring to a boil then let sit 1–2 minutes to cool slightly.
Whisk matcha
Pour 2–3 tablespoons (about 1–1.5 oz) of the hot water over the sifted matcha. Using a bamboo whisk (chasen) or small whisk, briskly whisk in a zigzag 'M' or 'W' motion until the matcha is fully dissolved and a fine froth with tiny bubbles appears on the surface, about 15–30 seconds.
Sweeten and finish concentrate
Stir in 1 tsp granulated sugar or 1 tsp simple syrup while the mixture is warm so it dissolves fully. If using, add 1 tsp vanilla extract and stir to combine. If you want a slightly milder concentrate, add about 2 oz cold water and stir to integrate (this yields a ~6 oz total base).
Serve hot
For a hot matcha drink: pour the matcha base into a pre-warmed cup. Optionally top with an additional 1–2 oz hot water for a lighter cup. Taste and adjust sweetness if needed.
Storage (optional)
If you made extra concentrate, store it chilled in a sealed container in the refrigerator and consume within 24–36 hours. Stir or gently shake before using, as separation can occur.