How we brew
Choose how you like your matcha and we'll show you how to make it.
Usucha
Japanese for “thin tea,” usucha is one of the most common ways to prepare and enjoy matcha. Light, frothy and smooth; perfect for your everyday matcha.
What you'll need
- Chawan (tea bowl)
- Chasen (bamboo whisk)
- Tea sifter
- Kettle
- 2g matcha
- 60-70ml of water at 75°C-80°C
Prep
- Soak your chasen (bamboo whisk) in warm water for 1-2 minutes to soften the prongs.
- Pre-warm your chawan (tea bowl) with hot water, discard it, and wipe the bowl completely dry.
How to make it
- Sift matcha into your chawan (tea bowl).
- Add 60-70ml of water at 75°C-80°C.
- Whisk vigorously in a zig-zag or W-motion for 15-20 seconds, then finish by whisking lightly just below the surface to break up big bubbles, which creates a smooth, frothy microfoam.
- Enjoy!
Koicha
Translating to “thick tea” in Japanese, koicha is a rich, concentrated matcha preparation traditionally reserved for formal Japanese tea ceremonies. Perfect for a focused, traditional tasting experience.
What you'll need
- Chawan (tea bowl)
- Chasen (bamboo whisk)
- Tea sifter
- Kettle
- 4g matcha
- 30-40ml of water at 75°C-80°C
Prep
- Soak your chasen (bamboo whisk) in warm water for 1-2 minutes to soften the prongs.
- Pre-warm your chawan (tea bowl) with hot water, discard it, and wipe the bowl completely dry.
How to make it
- Sift matcha into your chawan (tea bowl).
- Add 30-40ml of water at 75°C-80°C.
- Gently knead and smooth the matcha into a thick, creamy paste using your whisk.
- Enjoy!
Hot Matcha Latte
A contemporary classic. The matcha latte perfectly pairs the rich taste of matcha with the creamy, sweet profile of milk. Lightly sweet, smooth, and balanced; perfect for a comforting daily cup.
What you'll need
- Chawan (tea bowl)
- Chasen (bamboo whisk)
- Tea sifter
- Kettle
- 3g matcha
- 30ml water at 75°C-80°C
- ~150ml milk, steamed or heated to 60°C-65°C
Prep
- Soak your chasen (bamboo whisk) in warm water for 1-2 minutes to soften the prongs.
- Pre-warm your chawan (tea bowl) with hot water, discard it, and wipe the bowl completely dry.
How to make it
- Sift matcha into your chawan (tea bowl).
- Add 30ml of water at 75°C-80°C.
- Whisk vigorously in a zig-zag or W-motion for 15-20 seconds, then finish by whisking lightly just below the surface to break up big bubbles, which creates a smooth, frothy microfoam.
- Steam or heat your milk to 60°C-65°C and pour gently into the matcha base.
- Enjoy!
Iced Matcha Latte
A contemporary classic. The matcha latte perfectly pairs the rich taste of matcha with the creamy, sweet profile of milk. Lightly sweet, smooth, and balanced; perfect for a comforting daily cup.
What you'll need
- Chawan (tea bowl)
- Chasen (bamboo whisk)
- Tea sifter
- Kettle
- 3g matcha
- 30ml water at 75°C-80°C
- ~150ml milk of choice
- Ice cubes
Prep
- Soak your chasen (bamboo whisk) in warm water for 1-2 minutes to soften the prongs.
How to make it
- Sift matcha into your chawan (tea bowl).
- Add 30ml of water at 75°C-80°C.
- Whisk vigorously in a zig-zag or W-motion for 15-20 seconds, then finish by whisking lightly just below the surface to break up big bubbles, which creates a smooth, frothy microfoam.
- Fill a glass with ice and add ~150ml of cold milk.
- Pour the matcha base over the cold milk.
- Enjoy!
Have Questions?
How much matcha should I use per cup?
1 level teaspoon (about 1.5 to 2 grams) for every 2 to 3 ounces (60ml to 90ml) of water. If you're making a latte, stick to a solid 2 grams so the vibrant green tea flavor punches right through the milk.
What water temperature do I actually need?
Aim for around 80°C (175°F). Never use boiling water, as it scorches the delicate leaves and creates a bitter cup. If you don't have a temperature-controlled kettle, just let boiled water sit open for 2 to 3 minutes to cool down.
Do I really need a bamboo whisk?
For the ultimate velvety microfoam, yes—a traditional bamboo whisk (chasen) perfectly suspends the tea powder without clumping. Its dozens of fine, flexible tines are designed to perfectly suspend the stone-ground tea particles in the water so you don't end up with a clumpy sediment at the bottom of your bowl. However, an electric milk frother or shaking it vigorously in a tightly sealed jar works great in a pinch.
I have a different question:
Feel free to reach out at our contact us page and we'll be more than happy to support!
