Preparation
There are infinite ways to enjoy your matcha. Covering traditional Japanese tea ceremony methods, as well as modern preparations suitable for today's faster lifestyle, there is no one way to prepare matcha. The choice is yours, and we recommend exploring as many of these as possible to find what works best for you.
If you are just beginning your journey with matcha, we'd recommend starting with a latte or cold preparation, and working your way towards Usucha as you taste palate becomes more accustom to the unique flavour of matcha.
Usucha (Thin Matcha)
This is what we consider the most traditional and common preparation. Usucha brings out the best of your premium matcha's characteristics. It can be enjoyed directly or as a base for other popular matcha preparations we've outlined below.
Sift 1/2 tsp of matcha powder into a Chawan (tea bowl). Wet with 10mL of water, heated to 70°C. Work into smooth paste using a Chasen (bamboo whisk). Add 70mL of heated water and whisk in a zigzag pattern until a rich foam has developed.
Koicha (Thick, Strong Matcha)
A traditional preparation of thick matcha, used for traditional Japanese tea ceremonies. This approach emphasizes the tasting notes of each cultivation in the strongest way. This will give a thick, paint-like consistency. We'd suggest this method for the experienced matcha drinkers. Light astringency and earthy notes can be more pronounced, but with enough experience, this is a beautiful departure from your daily routine.
Sift 2 tsp of matcha powder into a Chawan (tea bowl). Wet with 10mL of water, heated to 70°C. Work into smooth paste using a Chasen (bamboo whisk). Add 40mL of heated water and whisk in a zigzag pattern until a paint-like consistency has formed.
Latte
Following the instructions above for Usucha (thin matcha), but combined at the end with your favourite warm milk & sweetener. This is a lovely way to begin your journey with matcha, if you are new to the drink. It balances astringency while bringing out earthy and floral notes.
Sift 1/2 tsp of matcha powder into a Chawan (tea bowl). Wet with 10mL of water heated to 70°C. Work into smooth paste using a Chasen (bamboo whisk). Add 70mL of heated water and whisk in a zigzag pattern until a rich foam has developed. Warm or froth your preferred milk (we recommend barista style oat milk for a rich, creamy latte). Add your warmed milk to the prepared thin matcha and whisk until a light foam has formed.
Cold & Iced
This is a lovely preparation that reduces astringency and emphasizes a different set of tasting notes in your matcha. Similar to thin matcha, but without the fuss of heating water to a perfect temperature.
Sift 1/2 tsp of matcha powder into a Chawan (tea bowl). Wet with 10mL of cold water. Work into smooth paste using a Chasen (bamboo whisk). Add 70mL of cold water and whisk in a zigzag pattern for 30 seconds. With a cold preparation, you will not achieve a foam. Enjoy directly, with a few ice cubes, or some of your favourite milk.
Milk Frother
If you don't yet have access to a Chasen (bamboo whisk), then you can use an electric handheld milk frother in it's place. This is a quick and easy process, incorporating lots of air, and ending with a light foam. It can feel like cheating, but this method still brings out of the best of your premium matcha.
Sift 1/2 tsp of matcha powder into a Chawan (tea bowl). Wet with 10ml of water heated to 70°C. Work into smooth paste using a spoon. Add 70mL of heated water and whisk using an electric handheld milk frother until a light foam has developed.
You can find handheld milk frothers here.
Blender & Shaker Bottle
Similarly to a milk frother, a blender is another easy, modern way to prepare your matcha.
Sift 1/2 tsp of matcha powder into a bowl. Wet with 10ml of water heated to 70°C. Work into smooth paste using a spoon or fork. Add the paste along with 70mL of heated into a blender and blend until a rich foam as developed. Enjoy directly or combine with your favourite smoothie ingredients.
Follow a similar process for using a shaker bottle.
You can find portable blenders here, or shaker bottles here.
Baking
Matcha powder is really versatile and can be a great base for cookies, cakes and other baked goods. Here's some inspiration for baking with matcha.
Inspiration
There is a universe of recipes and ideas on how to enjoy your matcha. For continued inspiration, follow us on instagram and join our email newsletter.
What to avoid
Boiling water: If we had to give one major tip to avoid having a bitter bowl of matcha, it would be to ensure you don't use boiling water (100°C). Matcha is rich in chlorophyll, and using water above 80°C can burn chlorophyll, leaving a terrible result. If you don't have a kettle with temperature controls, you have a few options. Firstly, you can stop your kettle a few seconds before it reaches boiling point. Another option is boiling water then pouring it between 2 cups 5-6 times to lower the heat. You don't have to heat the water at exactly 70°C, but just make sure to avoid water at or near boiling point.
Using a fork or spoon: A Chasen (bamboo whisk) is the best way to enjoy matcha, and help mellow the strong flavour. Using a fork or spoon isn't a great way to enjoy matcha, as it won't incorporate enough air during the preparation or give the matcha powder a chance to blend with the water. If you're not ready to invest in a Chasen, try our tips above: using a milk frother, blender, or simply shaking in a bottle. You'll be much more pleased with the results.
Not using a sieve: This tip isn't absolutely required but can make a difference. Because matcha is finely ground into a powder, and has a high surface area, the powder can build an electrostatic charge over time, which results in clumping together. This is quite natural, but can get in the way of a smooth drinking experience. We'd recommend using a small sieve to sift your matcha before preparation. In addition to avoiding a lumpy drink, it also helps mellow out the flavour and reduce bitterness.