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Matcha Guide

    1. Sift 4g of first harvest ceremonial grade matcha into a bowl
    2. Add 10ml of room temperature water and use the whisk to gently mix into a smooth paste first
    3. Slowly add a small amount of warm water (70–80°C)
    4. Whisk in quick zig-zag “W” motions until smooth and frothy
    5. Top with hot water or milk of choice

    1. Sift 4g of first harvest ceremonial grade matcha into a bowl
    2. Add 10ml of room temperature water and use the whisk to gently mix into a smooth paste first
    3. Add warm water and whisk in quick zig-zag “W” motions until smooth and frothy
    4. Pour over ice and milk of choice

OUR TIP

Making a paste first helps prevent clumps and creates a smoother, creamier matcha.

Whisking in quick zig-zag “W” motions helps create the perfect froth and texture.

Avoid boiling water, as it can burn the tea and create bitterness.