Preparing Matcha

For ceremonial and daily grade matcha, we recommend you prepare your matcha as usucha, or thin tea.

Here's what to do:

Add two normal chashaku scoops (or one large heaping scoop) of matcha to your matcha bowl (chawan). That's about two grams. If you have a sifter, sift the matcha into the chawan - the final tea will have a smoother consistency.

Pour in 3 ounces of water at about 170-175 degrees Fahrenheit. It's okay for it to be a bit cooler than that. Don't use boiling water though - you'll scald the tea and bring out bitter flavors.

Whisk with your bamboo chasen in a "w" motion for about 15-30 seconds until a creamy layer of fine foam develops.

Sip and savor, straight from the bowl.

You can also make a matcha latte as follows: Blend one 1/2 teaspoon of culinary-grade matcha with 1 to 1.5 ounces of water. The result will be thick and syrupy. Like espresso, pour this "shot" into a large mug and add 6-8 ounces of steamed milk. We find almond milk works especially well. Sweeten to taste with honey, agave, or raw sugar.

For a stronger matcha flavor, start with one full teaspoon of matcha.