quick answer
Matcha in three minutes
Matcha is made by whisking finely milled tea powder with warm—not boiling—water until smooth with a fine layer of foam. Sifting the powder and using the right water temperature will give you a softer, more even cup.
STEP 1
Sift the matcha
Sift 2 g (about 1 teaspoon) of matcha into your bowl. This breaks up any small clumps and helps create a smoother, more even foam when whisking.
STEP 2
Add warm water
Pour in 70–80 mL of water at 175°F (80°C). Water that is too hot can make matcha taste more bitter.
STEP 3
Whisk briskly
Using a bamboo whisk, whisk in a loose "W" motion until a fine layer of foam forms across the surface.
STEP 4
Enjoy immediately
Drink your matcha while it's freshly whisked. It can be enjoyed as-is or diluted with more water or milk to suit your preference.
A FEW THINGS TO KNOW
Common matcha mistakes
Small adjustments in temperature and technique can make a noticeable difference in the cup.
DO
✓
Use warm water
Aim for 175°F / 80°C for a smoother, more balanced cup.
✓
Sift the powder
This breaks up small clumps and helps the matcha whisk evenly.
✓
Whisk briskly
Use a loose “W” motion until a fine layer of foam appears.
✓
Enjoy it fresh
Matcha is at its best immediately after whisking.
AVOID
×
Boiling water
Excessive heat can bring forward a harsher, more bitter taste.
×
Skipping the sift
Dry clumps are much harder to remove once water is added.
×
Stirring slowly
A spoon can combine the ingredients, but it will not create the same texture.
×
Letting it sit
Natural settling occurs, so prepare matcha when you are ready to drink it.
FOUNDER'S NOTE - A Small Ritual
There is no perfect bowl.
Every bowl is slightly different. Some mornings the foam is finer, some mornings it's not. The ritual isn't about getting everything right—it's about taking a few quiet minutes before the day begins.
