Brew matcha at home

Brewing matcha at home

The key to a delicious matcha drink starts with using quality tea, but the brewing process plays a big part as well. Follow our step-by-step guide below to enjoy the best flavor, aroma, and experience of your tea.

1. Prepare hot water

Bring the water to a boiling point (~100°C / 212°F)
Let the water sit at 100°C for approximately 3 minutes
Let the water cool to ~68°C / 154°F.
To speed up the cooling process, water can be poured into cups. Each pour typically cools the water by around 10°C.

Why is boiling water important?

Water can have a noticable impact on the taste of the matcha. We recommend using soft water where possible, but boiling the water properly can also help to "soften" the water by removing calcium carbonate through the precipitation process. This boiling process also helps to sterilize the water, remove the smell of chlorine, and improve the taste of the tea by reducing oxygen.

Source: Per Oscar Brekell, A Beginner's Guide to Japanese Tea

2. Sift the matcha

Sift the matcha into a chawan (bowl) to reduce clumps. We recommend 4 grams for a single serving matcha latte, or 2 grams for usucha.

3. Whisk with water

Pour 40 mL of hot water into the chawan and whisk using a chasen. Whisk quickly in a back-and-forth motion to create a layer of fine foam on the surface of the matcha.

4. Pour over water or milk

For a hot drink, pour the matcha into a cup, and pour your choice of hot water (~80°C) or milk over the matcha.

For an iced latte, add any syrups or fruit to the bottom of a glass, followed by ice and your milk of choice. Pour the matcha slowly over an ice cube in the cup to create a separated layer of matcha. Enjoy!

5. Store properly

To ensure freshness, we recommend refrigerating your matcha after opening, and consuming within one month.

Making a great drink starts with using quality matcha. Visit our shop to find a blend that matches your taste preferences, as well as the tools you need to make your own matcha at home!

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