Recipes
Simple matcha recipes.
No syrups, no five-step lattes. Just the bowls and drinks we make at home.
Featured · 3 min
How to make hot matcha (usucha)
Prep2 min
Brew1 min
Serves1
What you need
- 1g (½ tsp) ceremonial-grade matcha
- 60ml filtered water, 70°C
- A fine-mesh sieve
- A bamboo chasen (or milk frother)
Method
- Sift 1g of matcha into a warmed bowl.
- Add a splash (10ml) of 70°C water and mix to a smooth paste with the back of your whisk.
- Add the remaining 50ml water and whisk in a brisk W-motion for 15 seconds until a stable foam forms.
- Drink immediately.
Temperature matters
Boiling water makes matcha bitter. 70°C is the sweet spot. Let your kettle cool for 3–4 minutes or use a temperature-control kettle.
Drinks · 4 min
Iced matcha latte
What you need
- 2g (1 tsp) ceremonial matcha
- 30ml hot water (70°C) to dissolve
- 150ml oat milk (or milk of choice), cold
- Ice
- Optional: a small pour of simple syrup
Method
- Sift 2g of matcha into a small bowl and whisk with 30ml hot water to a smooth paste.
- Fill a tall glass with ice.
- Pour the cold milk over the ice.
- Pour the matcha shot over the milk. Stir, or leave layered for the photo.
Drinks · 3 min
Matcha latte without a whisk
No bamboo whisk? No problem. A milk frother — the kind you use for coffee — gets you 80% of the way.
Method
- Sift 1–2g matcha into a mug.
- Add 30ml hot water (70°C).
- Froth with a milk frother for 20 seconds until lump-free and slightly foamy.
- Add 150ml warm or cold milk and stir.
Why sifting matters here
A frother is less effective at breaking up clumps than a chasen. Sifting first is even more important when you're not using a whisk.
