At the heart of the Japanese tea ceremony, “cha no yu”, the preparation of Matcha follows the steps of a codified ancestral ritual. Celebrated for its signature “liquid jade foam”, this premium quality tea is made from young, tender leaves grown in the shade and ground into a very fine powder.
Sourced from Japan’s premier tea regions, our organic matcha offers a bold, intense flavour profile and rich aroma that cuts through beautifully, making it equally exceptional when enjoyed traditionally or paired with milk in a luxurious latte.
1. Traditional Tea Ritual | Usucha
Enjoy a smooth, vibrant, and authentic cup of Japanese green tea.
- The Ratio: 1 stick pack (1.5g) or 1.5 bamboo spoons (chashaku) + 70–80ml of hot water (80°C).
- Sift the tea: Add your matcha powder into a DRY wide bowl or cup. Sifting is highly recommended to remove clumps.
- Add water: Pour in a tiny splash of hot water. Stir gently with a bamboo whisk to form a smooth, glossy paste.
- Whisk to Foam: Pour in the remaining hot water. Whisk vigorously back and forth in an "M" or "W" shape for 20 to 30 seconds until a dense, creamy foam covers the surface. Enjoy immediately.
2. Modern Long Drink
Prefer a full mug of hot tea? This method gives you a larger volume without losing the froth or flavour.
- The Ratio: 1 stick pack (1.5g) or 1.5 bamboo spoons (chashaku) + 200–250ml total hot water (80°C).
- Do not whisk into 250ml directly. First, follow the Traditional Ritual above using only 70ml of water to fully bloom and froth the matcha.
- Once your frothy matcha base is ready, gently pour in the remaining hot water. Stir lightly and enjoy a smooth, perfect long drink.
- Iced Version: Follow the same steps, but use cold water for both the base and the top-up, then pour over a glass full of ice cubes. (Matcha dissolves easily in cold water if shaken or whisked well!)
3. Creamy Matcha Latte
A rich barista-style favourite where the bold umami of matcha cuts beautifully through milk.
- The Ratio: 1 stick pack (1.5g) or 1.5 bamboo spoons (chashaku) + 30–40ml hot water (80°C) + 150–180ml milk.
- The Mix: Empty 1 stick or 1.5 scoops into a glass. Whisk or shake with 30–40ml of hot water (80°C) until smooth and frothy to create a vibrant green concentrate.
- The Milk: Pour 150ml to 180ml of your choice of milk (dairy or plant-based) on top. Stir gently and enjoy. (Tip: Add ice for a refreshing iced latte.)
- Iced Latte Version: Prepare your hot matcha concentrate as usual. Fill a tall glass with ice cubes and cold milk, then slowly pour your hot matcha shot over the top for a beautiful layered café effect.
Professional Whisking Tips
- Wrist, Not Arm: Use quick movements from your wrist rather than your arm. Keep your wrist loose and flexible.
- Avoid the Bottom: Do not scrape or press the bamboo whisk hard against the bottom of the bowl. Keep the bristles hovering just above the bottom to generate the best froth and protect your whisk.
Storage Conditions
- Keep Dry: Matcha is highly sensitive to moisture, light, and odours. Store in a cool, dry place away from direct sunlight.
- Seal Tightly: Ensure the tin or packaging is sealed completely airtight immediately after every use. For long-term freshness in humid climates, storing the sealed container inside a refrigerator is highly recommended. Bring to room temperature before opening to avoid condensation.
Ingredients: 100% Organic Premium Matcha from Japan