Matcha Brewing Guide

Tools Needed

  • Fine-mesh sieve

  • Small bowl (preferably a matcha bowl/chawan)

  • Bamboo whisk (chasen)

  • Bamboo scoop (chashaku) or teaspoon

  • Measuring cup or small pitcher (for water/milk)

  • Kettle or thermometer (to heat water to 175°F)

Step 1: Shift 1-2 tsp of matcha powder through a fine-
mesh sieve into a small bowl.

Step 2: Add 2oz of hot water at 175F, and whisk in
quick back and forth motions with a bamboo whisk
until frothy.

Step 3: Add water or milk of choice. Serve hot or over
ice.

Notes:

  • For a matcha latte, follow the directions above, and add milk to desired ratio.

  • For a Usucha, standard bowl of matcha , add up to 6oz of water and whisk till smooth.

  • For a Koicha, thicker, more concentrated version use more powder and less water, whisking gently