What You Need
Ingredients
- Matcha
- Water
- Milk of your choice (dairy, oat, almond, or soy) for lattes
- Ice for iced drinks
- Sweetener, such as honey or simple syrup (optional)
Tools
- Matcha bowl (chawan) or a wide cup
- Sieve or small fine-mesh strainer
- Bamboo whisk (chasen), or a handheld milk frother
- Tea scoop (chashaku) or a teaspoon
- Kettle with temperature control, or a thermometer
- Mug or glass to serve
Before you start
- Sift the matcha through a sieve to remove clumps.
- Use water at 175°F (80°C). Boiling water makes matcha bitter.
- No bamboo whisk? A handheld milk frother works too.
Usucha (Traditional Thin Matcha)
What you need
- Ingredients: 1 tsp (2 g) matcha · 2 fl oz (60 ml) water
- Tools: matcha bowl · sieve · bamboo whisk (chasen) · tea scoop (chashaku) or teaspoon · kettle or thermometer for 175°F (80°C) water
- Sift 1 tsp (2 g) matcha into a matcha bowl using a sieve.
- Pour in 2 fl oz (60 ml) hot water at 175°F (80°C).
- Whisk with a bamboo whisk (chasen) in an "M" motion until the surface is frothy, about 15 seconds.
Hot Matcha Americano
What you need
- Ingredients: 1 tsp (2 g) matcha · 2 fl oz (60 ml) water at 175°F (80°C) · 4 fl oz (120 ml) hot water
- Tools: matcha bowl · sieve · bamboo whisk · mug
- Sift 1 tsp (2 g) matcha into a matcha bowl.
- Pour in 2 fl oz (60 ml) water at 175°F (80°C) and whisk in an "M" motion until frothy, about 15 seconds.
- Pour into a mug and top with 4 fl oz (120 ml) hot water.
Iced Matcha Americano
What you need
- Ingredients: 1.5 tsp (3 g) matcha · 2 fl oz (60 ml) water at 175°F (80°C) · 4 fl oz (120 ml) cold water · ice
- Tools: matcha bowl · sieve · bamboo whisk · tall glass
- Sift 1.5 tsp (3 g) matcha into a matcha bowl.
- Pour in 2 fl oz (60 ml) water at 175°F (80°C) and whisk in an "M" motion until frothy, about 15 seconds.
- Fill a tall glass with ice and add 4 fl oz (120 ml) cold water.
- Pour the matcha slowly over the top so it floats in a green layer.
Hot Matcha Latte
What you need
- Ingredients: 1.5 tsp (3 g) matcha · 2 fl oz (60 ml) water at 175°F (80°C) · 5 fl oz (150 ml) milk of your choice · sweetener (optional)
- Tools: matcha bowl · sieve · bamboo whisk · mug · milk frother or small pot
- Sift 1.5 tsp (3 g) matcha into a matcha bowl.
- Pour in 2 fl oz (60 ml) water at 175°F (80°C) and whisk in an "M" motion until frothy, about 15 seconds.
- Heat 5 fl oz (150 ml) milk to about 150°F (65°C), until steaming but not boiling. Froth it until creamy.
- Pour the matcha into a mug, then slowly add the milk, spooning the foam on top.
- Sweeten to taste, if you like.
Tip: Oat milk froths best and adds a natural sweetness. Milk above 160°F (70°C) tastes cooked and dulls the matcha.
Iced Matcha Latte
What you need
- Ingredients: 1.5 tsp (3 g) matcha · 2 fl oz (60 ml) water at 175°F (80°C) · 4 fl oz (120 ml) cold milk of your choice · ice
- Tools: matcha bowl · sieve · bamboo whisk · tall glass
- Sift 1.5 tsp (3 g) matcha and whisk with 2 fl oz (60 ml) water at 175°F (80°C).
- Fill a glass with ice and add 4 fl oz (120 ml) cold milk of your choice.
- Pour the matcha over the milk.
Signature Rich Latte
For matcha lovers who want bold flavor.
What you need
- Ingredients: 2 tsp (4 g) matcha · 1.7 fl oz (50 ml) water at 175°F (80°C) · 7.5 fl oz (220 ml) milk of your choice · ice (for iced)
- Tools: matcha bowl · sieve · bamboo whisk · large mug or glass
- Sift 2 tsp (4 g) matcha and whisk with 1.7 fl oz (50 ml) water at 175°F (80°C).
- Add 7.5 fl oz (220 ml) milk of your choice, hot or over ice.
Storage: After opening, keep the tin tightly closed in the fridge.