iced matcha
Whisk 2–3 g with 60 ml of water until smooth and frothy. Pour it over a glass full of ice and top up with 100 ml of cold water or milk.
the matcha guide
A few small things, done right, make every cup better.
From the moment your tin arrives to the last sip: how to store your matcha, what you need, and how to whisk a smooth cup, hot, iced or with milk.
shop matchabefore your first cup
store it cold
Keep your matcha in the fridge, away from light, and always close the tin tightly. Heat, air and light dull its colour and flavour.
sift first
Sift 2–3 g into your bowl. Matcha clumps easily, and sifting is what gives you a smooth cup without lumps.
70 °C, not boiling
Hot but not boiling water keeps it sweet and vibrant, never bitter. No thermometer? Boil your water, then pour 70–80 ml into a separate cup or jug and let it rest for 2–4 minutes before it goes into your bowl. Bigger amounts stay hot much longer, so the small portion cools down faster.
what you need
chawan a bowl
A wide chawan gives the whisk room to move. Any wide bowl works to start with.
chasen a bamboo whisk
The fine tines of a chasen whip air into the matcha. A milk frother is the quick alternative.
mon-fri & sunday your matcha
2–3 g per cup, about one teaspoon, plus a small sieve and water at 70 °C.
the classic cup
Usucha, the everyday way to drink matcha: whisked with water, light and frothy.
- matcha
- 2–3 g
- water
- 70–80 ml
- temperature
- 70 °C
- whisking
- about 20 s
Warm the bowl with hot water, pour it out and wipe it dry. Dip the whisk in warm water too, so the tines soften.
Sift 2–3 g of matcha into the bowl.
Add a splash of 70 °C water and stir into a smooth paste.
Pour in the rest of the water, 70–80 ml in total.
Whisk quickly from the wrist in an M or W shape for about 20 seconds, until a fine foam forms. Lift the whisk out from the middle and drink right away.
two more ways
matcha latte
Whisk 2–3 g with 50 ml of 70 °C water, then pour it into 150 ml of warm, frothed milk. Oat milk works beautifully. Sweeten it if you like.
which tin, when
keep it fresh
- in the fridge
- Store the closed tin in the fridge, away from light and strong smells.
- let it warm up
- Take the tin out a few minutes before opening it, so no moisture forms inside.
- close it tightly
- Put the lid back on right after scooping. Air is what makes matcha lose its colour.
- enjoy it fresh
- Once opened, it tastes best within about a month.
caring for your tools
Rinse the whisk and the bowl with warm water only, no soap. Let the whisk dry standing up, ideally on a whisk holder. The chawan is not dishwasher safe.
questions about your matcha?
Write to us at team@matchayama.com and we’ll help you find your perfect cup.
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