Never boiling water — 70–75 °C is the sweet spot. Boiling water destroys the amino acids and turns matcha bitter.
Preparation
Three ways to drink matcha.
The traditional tea ceremony, a milky latte, an iced version. Same principle, different moods. Choose by the day.
01
薄茶 · usucha
Usucha, thin matcha
Traditional thin matcha. No milk, no sweetener. A bowl and a whisk, nothing more.
Vhodné pro
Morning ritual, tea ceremony
Ingredience
- 2 g matcha (1 level teaspoon)
- 70 ml water, 70–75 °C
Postup
- 01 Sift the matcha through a fine strainer into a tea bowl (chawan) to prevent lumps.
- 02 Pour over hot water (never boiling — it would destroy the amino acids).
- 03 With a bamboo whisk (chasen), whisk briskly in a „W“ motion for about 15 seconds, until a fine foam forms on the surface.
- 04 Drink straight away, from the bowl. No milk, no sweetener.
No chasen at hand? A small wire whisk or a hand-held milk frother will do. The water temperature matters more than the tools.
02
温 · hot latte
Latte, warm and milky
A home cafe in one cup. Milk to taste — dairy, oat, almond, coconut.
Vhodné pro
Afternoon pauses, cafe moments
Ingredience
- 2–3 g matcha
- 40 ml hot water, 70–75 °C
- 150 ml milk (any kind)
- Sweetener to taste — honey, maple or date syrup
Postup
- 01 Sift the matcha, pour over hot water and whisk to a foam.
- 02 Heat the milk to 60–65 °C and froth it (steam wand, hand frother or a vigorous shake in a sealed jar).
- 03 Slowly pour the frothed milk over the matcha.
- 04 Sweeten the matcha at the start or the latte at the end, depending on how sweet you want it.
Never heat the milk together with the matcha — it ruins the umami and turns it bitter. Always matcha + water first, milk after.
03
冷 · iced latte
Iced latte
A summer ritual. Cold milk, ice, a drop of honey — and suddenly the whole of June feels manageable.
Vhodné pro
Summer days, slow afternoons
Ingredience
- 2–3 g matcha
- 40 ml hot water, 70–75 °C (yes, even for the iced version)
- 180 ml cold milk
- Ice
- Syrup or honey to taste
Postup
- 01 Whisk the matcha with hot water, just as for the latte. The hot water is essential — otherwise the powder won’t dissolve.
- 02 Fill a tall glass with ice.
- 03 Add the cold milk, then pour the whisked matcha on top.
Skip the hot water and the matcha stays as dust on the surface. The rule: always dissolve matcha in hot water first, only then add anything cold.
Tips & advice
The small things that make the difference.
Keep matcha refrigerated and air-tight. Once opened it stays at its best for 4–6 weeks, then loses colour and aroma.
Dosing. A level teaspoon is 2 g. Less = watery, more = bitter. Start precise, then play.
The most expensive matcha isn’t always the best. Look for the first harvest (ichibancha) and a deep green colour — pale green means oxidation.
Running low on matcha?
Komorebi for the ceremony, Miyabi for the everyday cup, Hojicha for a quieter evening.
Browse the teas →