Matcha Brewing Guide

Matcha Brewing Guide
A step-by-step guide to making the perfect bowl of Japanese matcha.

Tools & Ingredients

Chawan (tea bowl)

Chasen (whisk)

Chashaku (tea scoop)

Furui (sifter)

Precision scale

Your favorite d:matcha matcha!

Matcha Latte

Watch a video explanation here!

Step 1 — Sift

Sift 4 to 6g of matcha into your bowl. →

Step 2 — Make a Paste

Add 30ml of hot water (80°C) and whisk in circular motions until smooth and clump-free, forming a thick paste. →

Step 3 — Make a foam

Add another 20ml of hot water (80°C) and whisk in a “W” motion until you achieve a creamy consistency and a fine foam appears. →

Step 4 — Add Milk

For an iced latte, pour 100ml of your desired milk into a glass with ice. For a hot latte, steam 100ml of your desired milk into a mug. Add your matcha and enjoy!

Usucha – Thin Tea

Step 1 — Sift

Sift 2g of matcha into your chawan. →

Step 2 — Make a Paste

Add 30ml water and whisk in circular motions until smooth and clump-free, forming a thick paste. →

Step 3 — Whisk

Add an additional 60ml hot water, and whisk in a “W” motion until you achieve a creamy consistency and a fine foam appears. →

Step 4 — Enjoy

Serve immediately and enjoy the aroma!

Koicha – Thick Tea

Step 1 — Sift

Sift 4g of matcha into your chawan. →

Step 2 — Make a Paste

Add 15 to 30ml of hot water (80°C) and whisk in circular motions until smooth and clump-free, forming a thick paste. →

Step 3 — Enjoy!

Koicha should be glossy, thick, and smooth.