Scoop, sift, pour, whisk, pour

How to prepare matcha

Matcha is perfect whipped into a jewel-green tea and topped with a thick crema, but we also love to experiment with all the different ways we can use matcha.

Dusted on chocolate, added to pancakes, swirled into cocktails, blended with ice cream or smoothies, or whizzed with milk to make the perfect green tea latte. Hey, we even love our matcha in face masks, where it makes a fantastic pore tightener and skin detoxifier.  

The green tea latte

Whisk together 1 tsp. of matcha with 1 1/2 tbsp. of 65°C (149°F) - 80°C (176°F) water until you attain a thick foam. Slowly add 1 cup of warm milk (we prefer rice or oat milk). Sweeten to taste.

The classic matcha

Sieve one tsp. of matcha powder into a bowl. Add 4 tbsp. of 65°C (149°F) - 80°C (176°F) - just hot enough for your kettle to start "roaring" - and, using a bamboo or electrical whisk, froth the matcha in an "M" motion until it attains a thick crema. Add hot water to desired consistency.

Scoop, sift, pour, whisk, pour

How to prepare matcha

Matcha is perfect whipped into a jewel-green tea and topped with a thick crema, but we also love to experiment with all the different ways we can use matcha.

Dusted on chocolate, added to pancakes, swirled into cocktails, blended with ice cream or smoothies, or whizzed with milk to make the perfect green tea latte. Hey, we even love our matcha in face masks, where it makes a fantastic pore tightener and skin detoxifier.  

The green tea latte

Whisk together 1 tsp. of matcha with 1 1/2 tbsp. of 65°C (149°F) - 80°C (176°F) water until you attain a thick foam. Slowly add 1 cup of warm milk (we prefer rice or oat milk). Sweeten to taste.

The classic matcha

Sieve one tsp. of matcha powder into a bowl. Add 4 tbsp. of 65°C (149°F) - 80°C (176°F) - just hot enough for your kettle to start "roaring" - and, using a bamboo or electrical whisk, froth the matcha in an "M" motion until it attains a thick crema. Add hot water to desired consistency.