Brew Guide

Matcha

Matcha is stone ground whole leaf tea from Japan, whisked together with hot water to create a frothy and centering beverage.

Matcha whisked in a bowl

For Traditional Preparation:


180°F • 2.5g (1tsp) matcha • 90g water

For Matcha Latte:


180°F • 4g (2tsp) matcha • 50g water • Milk (hot or cold)

Technique:

  • Sift matcha powder into a chawan (tea bowl)
  • Add water and whisk aggressively in zig-zag or “Z” pattern until texture is both foamy and creamy. Around 30-40 seconds.

Tips:

  • The bamboo matcha whisk, known as a “chasen”, is the traditional and most effective tool for creating a thick, consistent foam. To extend its lifespan, soak the chasen in hot water for up to a minute before and after use. This not only helps clean the whisk but also maintains its shape.
  • Avoid pushing down on the whisk into the bottom of your bowl. Whisk aggressively, hovering just above the bottom. When you are nearly finished, transition to gently whisking the surface to break down larger bubbles into a more uniform consistency.
  • Prewarming your chawan using water from your kettle ensures your brew temperature remains stable. After the bowl feels warm, discard water and towel dry.
  • For traditional preparation, you can enjoy matcha directly from the chawan used for whisking! Allowing you to fully appreciate its texture and aroma.