Matcha Recipe

Preheat and prepare

Heat fresh water in a kettle to just under boiling (~80°C / 175°F). While it heats, warm the matcha bowl or mug by swirling a little hot water in it, then discard that water and dry the bowl.

Sift matcha

Sift 2 tsp (about 4 g) of ceremonial-grade matcha powder through a fine sifter into the bowl to remove clumps for a smooth result.

Add hot water and whisk

Pour 60 ml hot water (about 80°C / 175°F) into the bowl over the sifted matcha. Using a bamboo whisk (chasen) or electric frother, whisk briskly in a zigzag (M or W) motion for 15–30 seconds until the matcha is frothy with a layer of fine bubbles on top and no lumps remain.

If you prefer sweetened matcha, stir in 1 tsp granulated sugar or 1 tsp simple syrup, honey, or maple syrup into the whisked matcha until dissolved. Taste and adjust sweetness as desired.

Hot matcha latte

For a hot latte, heat 1 cup (240 ml) milk gently (do not boil). Froth the milk with a handheld frother or steam wand until velvety. Pour the frothed milk over the prepared matcha in the cup, holding back foam with a spoon, then spoon foam on top. Gently stir to combine.

Iced matcha latte

For an iced latte, fill a glass with ice cubes. In a separate container, whisk the 2 tsp matcha with 60 ml hot water until frothy, then add sweetener if using. Pour 1 cup (240 ml) cold milk over the ice, then pour the matcha over the milk. Stir gently to combine.

Optionally dust the surface with a tiny pinch (about 1/4 tsp) of matcha powder using a small sifter for presentation. Serve immediately while hot or cold.

Rinse the whisk and bowl immediately with warm water (do not use soap on a bamboo whisk). Allow equipment to air dry.