Guides
How we prepare, choose, and keep matcha, from the tea gardens up.
Prepare
- How to make usucha Thin bowl matcha: 1.5–2 g, 60–70 ml of water at 70–75°C, whisked to a light foam.
- How to make koicha Thick matcha: about 4 g to 30–40 ml, kneaded slowly until glossy.
- How to make a matcha latte A whisked concentrate, milk heated to about 80°C, hot or iced.
- How to whisk matcha for foam Sift, make a paste, then a fast W motion: the route to fine, even foam.
- How to store matcha Heat, light, moisture and odours, and when the fridge helps or hurts.
Understand
Origin