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Brew

Sift. Pour. Whisk.

Good matcha needs three things: water that is hot but not boiling, a bamboo whisk, and about a minute. Here is how we prepare each grade.

Usucha · thin tea

The everyday bowl

  1. 01Sift 2g (one heaped bamboo scoop) into a warm bowl.
  2. 02Add 70ml of water at about 75°C (165°F).
  3. 03Whisk quickly in a W-shape for 15–20 seconds until a fine foam forms.

Best with: 03 Grove, 04 Ridge

Koicha · thick tea

Slow and concentrated

  1. 01Sift 4g into a warm bowl.
  2. 02Add 30–40ml of water at about 70°C (160°F).
  3. 03Knead slowly with the whisk, without foaming, into a glossy, thick tea.

Best with: 05 Summit

Latte · hot or iced

The matcha latte

  1. 01Whisk 2–3g with 40ml of water at about 75°C into a smooth shot.
  2. 02Pour over 180ml of steamed milk, or over ice and cold milk.
  3. 03Sweeten lightly if you like. Oat milk is a favourite.

Best with: 01 Mist, 02 Dew

Evening · low caffeine

Hojicha latte

  1. 01Whisk 2–3g of hojicha with 30ml of water at about 80°C into a paste.
  2. 02Top with 150ml of steamed milk.
  3. 03A little honey brings out the caramel notes.

Best with: 06 Ember

Tools

What you need

A wide bowl (chawan) and a 100-prong bamboo whisk (chasen) make it easy to get a fine foam. Our Whisk & Bowl Set has both.

Shop the Whisk & Bowl Set