Matcha Recipe

Sift matcha

Measure 2 level teaspoons (about 2 g per tsp depending on powder density) of ceremonial-grade matcha into a small sifter set over your matcha bowl or mixing bowl. Tap or gently push the powder through to remove clumps. Sifting prevents lumps and ensures a smooth whisking.

Heat water

Bring fresh water to just under a simmer (about 80°C / 175°F). If you don't have a thermometer, remove the water from heat and wait 1 minute before using. Measure 60 ml of this hot water for a traditional thick matcha (koicha-ish). For a thinner preparation (usucha), you can use 60 ml hot water plus 60 ml additional water.

Whisk matcha

Pour the 60 ml of hot water into the bowl with sifted matcha. Hold the bowl steady and use a bamboo whisk (chasen) or small electric frother. Whisk briskly in a zigzag (M or W) motion, not circular, for about 15–30 seconds until the surface is frothy with fine bubbles and the powder is fully dissolved. If using a small frother, move it around the bowl to aerate and dissolve powder evenly.

Adjust consistency

If you prefer a thinner tea (usucha), add an additional 60 ml of hot or warm water and stir gently to combine. Taste and add sweetener (about 1 tsp honey, sugar, or syrup) if desired; stir until dissolved.

Heat or froth milk

For a hot latte: heat 150 ml milk in a small saucepan until steaming but not boiling (around 65–70°C / 150–160°F). Froth the milk with a whisk or milk frother to desired foam. For an iced latte: chill 150 ml milk and optionally shake it with a little frother or vigorously in a jar to create light froth.

Combine matcha and milk

Pour the prepared matcha into a cup. Slowly add the heated or chilled milk, holding back foam with a spoon to layer as desired. Stir gently or leave layered. Taste and add sweetener if you didn't earlier, adjusting to preference.

Prepare chilled base

Prepare matcha using the 'Prepare Matcha' steps but use slightly less hot water (about 40–50 ml) to concentrate flavor. Allow the matcha to cool for 1–2 minutes.

Assemble iced drink

Fill a glass with ice (about 6 cubes). Pour the cooled matcha over the ice. Add 60–150 ml cold water or milk depending on how strong/creamy you want it. Stir or shake in a jar for a frothy finish. Add sweetener to taste and serve immediately.

Serve matcha immediately after whisking for best aroma and foam. Store unopened matcha in a cool, dark place. After opening, keep the tin sealed and refrigerated to preserve freshness and prevent moisture and oxidation; use within 1–2 months for best flavor.