FAQ

Making matcha is a simple process that yields a smooth, earthy tea or creamy latte. You only need to sift 1-1.5 teaspoons of high-quality matcha powder, mix it with a small amount of warm water, and whisk briskly in a zig-zag motion until frothy.

• Matcha Powder: Choose ceremonial-grade for drinking straight, or culinary-grade for lattes.
• Water: 2 to 3 ounces heated to 160°F–175°F (never use boiling water, as it makes the tea bitter).
• Whisk: A bamboo whisk (chasen) works best, though a milk frother or small metal whisk will do.
• Sifter: A fine-mesh sieve is crucial to prevent clumps.
• Sweetener (Optional): Honey, maple syrup, or simple syrup.

1. Warm and Prep the Tools: Pour a splash of hot water into your mug or matcha bowl. Place your bamboo whisk (chasen) in the water for a minute to soften the bristles, then dump the water out and dry the bowl.
2. Sift the Powder: Place 1 to 1.5 teaspoons (about 2–3 grams) of matcha powder into your fine-mesh sifter. Push it through into the bowl to break up any stubborn clumps.
3. Make a Paste (Optional but recommended): Add just a splash (about 1/2 oz) of your heated water to the dry powder. Whisk it slowly to create a smooth, clump-free paste.
4. Whisk to Froth: Pour in the rest of your hot water. Grip the whisk loosely and use your wrist—not your arm—to whisk briskly back and forth in a zig-zag "W" or "M" motion. Do this vigorously for 20–30 seconds until a fine, foamy layer forms on top. 
5. Serve or Add Milk:
   • For Traditional Matcha: Sip it directly from the bowl.
   • For a Matcha Latte: Fill a separate glass with ice and add 4–6 ounces of your favorite milk (oat and soy milk are popular barista choices). Add sweetener if desired, then pour the whisked matcha over the top.