Matcha: Suggested preparation guide

Thank you for inviting us to be a part of your tea journey. 

While we encourage you to prepare your matcha however you enjoy it best, here are a few of our favourite ways to enjoy matcha.

USUCHA (THIN TEA)

Traditional way to experience high quality matcha

1. Sift 2g of matcha into your chawan (whisking bowl) and add 60 - 80 ml water at 80°C.

2. Using your chasen (bamboo whisk), whisk vigorously for at least 15 seconds or until you’ve achieved your desired texture and froth. 

3. Sip directly from your chawan. Enjoy slowly and take a moment to notice the aroma, flavour, and mouthfeel.

MATCHA LATTE, HOT

Matcha with steamed milk, a modern way to enjoy

1. Sift 4g of matcha into your chawan and add 15 ml room temperature water, using your chasen to gently create a thick paste.

2. Add 40ml water at around 80°C and whisk vigorously for at least 15 seconds or until a fine foam appears.

3. Pair with 70 - 90 ml steamed milk and optional sweetener, if desired.

MATCHA LATTE, ICED

Matcha with cold milk brings out its natural sweetness

1. Sift 4g of matcha into your chawan and add 15 ml room temperature water, using your chasen to gently create a thick paste.

2. Add 40ml water at around 80°C and whisk vigorously for at least 15 seconds or until a fine foam appears.

3. Add ice, liquid sweetener (optional), and 90 - 110 ml cold milk to a glass.

4. Pour matcha slowly over ice.

NOTES

• Let your chasen bloom in hot water before using.

• Whisk in an “M” or “W” shape, letting the motion come from your wrist rather than your arm to avoid scraping the bottom of the chawan.

• We find that matcha with a bright, crisp profile pairs well with sweeteners with lighter or floral profiles, like white sugar. Matcha with a deeper, more savoury profile pairs well with sweeteners with malty notes, like darker sugars or agave.

• Experiment with matcha to milk ratios until you find your ideal strength level.