Brewing Guide

Matcha is more than a drink - it’s a ritual. Here’s how to prepare yours.

Recipes:

Usucha (Everyday Bowl)

1. Sift 4g (about 3 chashaku scoops).
2. Add 80ml water at 75–80°C.
3. Whisk briskly in “W” motions for 60 seconds.
4. Enjoy the fine crema and mellow umami.

Matcha Latte (Hot)

1. Sift 4g matcha.
2. Add 40ml water at 75–80°C.
3. Whisk briskly in “W” motions for 60 seconds.
4. Top with 120ml of frothed or steamed milk of choice.
5. No sugar needed — natural sweetness shines through.

Iced Matcha Latte

1. Sift 4g matcha.
2. Add 40ml water at 75–80°C.
3. Whisk briskly in “W” motions for 60 seconds.
   
4. Top with 120ml of your preferred milk of choice.
5. Pour over ice.
6. Refreshingly smooth, no bitterness.

Tips: Pre-warm your bowl, always sift, and store airtight in the fridge after opening.