Never made matcha before? No stress. Here's everything you need to know to get started — and get it right.
First — which grade should you choose?
If you want to whisk matcha with water and drink it straight — go Ceremonial. Smooth, delicate and made for exactly that. If you're making lattes or iced drinks — go Barista. Bolder and designed to cut through milk. If you want to bake or blend — go Culinary. The most versatile grade we offer.
How to make a traditional matcha
Sift 1–2g of matcha into your bowl to remove any clumps. Add about 60–80ml of hot water — around 70–80°C, never boiling. Whisk in a quick W or zigzag motion using a bamboo whisk until fully dissolved and lightly frothy. That's it.
Water or milk?
Both work — but they call for different grades. Water lets the natural flavor shine, so go Ceremonial. Milk needs something bolder — that's what Barista grade is made for. To make a latte: whisk your matcha with a small amount of hot water first, then pour over steamed or frothed milk. Oat, almond or dairy all work great.
How to dissolve matcha properly
A bamboo chasen is the best tool for this — it's designed specifically to break down clumps and create a smooth, frothy cup. Whisk in a W or M motion until the powder is fully dissolved. No chasen? A small regular whisk or a matcha shaker works too.
Temperature matters
Never use boiling water. Matcha is sensitive to heat and boiling water makes it bitter. Aim for 70–80°C — if you don't have a thermometer, let your boiled water sit for a couple of minutes before using it.
What you need to get started
Really just three things: matcha, hot water and something to mix with. A bamboo whisk and scoop make the process easier and more enjoyable — but you can start simple and build from there.