How to prepare the perfect matcha

Matcha is not prepared like classic tea. It's a powder that is whisked into water, not an infusion. Here are the different preparation methods, from the most traditional to the most modern.

Usucha (light matcha) — The classic method

Dose: 2g of matcha (about 1 chashaku spoon). Water: 70ml at 70-80°C. Whisk vigorously with a chasen in a W-shape for 15-20 seconds, until a fine, even foam is obtained.

Koicha (thick matcha) — For connoisseurs

Dose: 4g of matcha. Water: 40ml at 80°C. Mix slowly by kneading (no foam). Koicha requires very high-quality matcha — mediocre matcha will be undrinkable as koicha.

Matcha Latte

First prepare a concentrated matcha shot: 2g in 30ml of hot water, whisk well. Add 150-200ml of hot frothed milk (oat or almond recommended). Sugar optional.

Iced Matcha

Prepare a concentrated shot as above. Pour over a glass filled with ice cubes. Top with fresh water or plant-based milk.

The 3 mistakes to avoid

1. Boiling water: it burns the matcha and releases bitterness. Always 70-80°C.

2. Not sifting: matcha forms clumps. Always sift before whisking.

3. Poor storage: matcha oxidizes quickly. Keep it in the refrigerator in an airtight container, away from light. Consume within 4 weeks after opening.