01
What you need
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Chawan (bowl) or small wide cup
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Chasen (bamboo whisk)
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Fine sifter
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Scale
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Water (Temp: 70–80°C, 160–175°F)
02
Prep the matcha
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Sift 3g matcha into the bowl (prevents clumps).
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Pour 30g hot water (70–80°C).
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Whisk briskly in a W/M zig-zag (not a circle) for 10–15 seconds until the surface is fine-bubbled and creamy.
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Finish with a few slow circles to pop big bubbles and create a glossy surface.
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You now have a concentrate. It should taste vivid, sweet-umami, not harsh.
03
Serve options
Straight Usucha (standard tea)
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Top up with 160–200g hot water (same temp) to taste.
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Optional: tiny pinch of salt enhances sweetness.
Iced Matcha
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Add 120–160g cold water over ice (stir well).
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Matcha Latte (hot)
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Add 180–220g hot milk or alt-milk (55–60°C for sweetness).
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Optional: 10–20g simple syrup or honey to taste.
Iced Matcha Latte
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Add 160–200g cold milk over ice; stir/shake vigorously.
