THE MATCHA GUIDE
Prepare your matcha without complicating things.
Dosage, temperature, frothing, and latte art: four benchmarks are enough to get a consistent and pleasant cup.
THE BASICS
Four simple benchmarks.
Start with 1.5-2g of matcha to 60-80ml of water. About 2g is a simple and reproducible baseline.
Use water around 70 to 80 °C. Water that is too hot can accentuate bitterness and mask the tea's sweetness.
Sieve the matcha, then whisk quickly until smooth and frothy. A chasen, the traditional bamboo whisk, is the most suitable tool for this, but the main thing is to disperse the powder well without beating it heavily.
Use approximately 2 to 2.5 g of matcha with 30 to 40 ml of water, then add 150 to 180 ml of milk. Adjust according to your cup and desired intensity.
01 · SIFT
Start with a fine powder.
Sifting prevents small clumps and facilitates homogeneous mixing with water.
02 · WHISK
Seek a fine foam, not maximum effort.
With a chasen or a suitable small whisk, quick and light movements are sufficient. The goal is a smooth and consistent texture, not a voluminous foam at all costs.
03 · ADAPT
Espresso, latte, or pastry.
Once you've mastered the basic recipe, adjust the amount of water or milk according to your intended use and taste.
See Yame Matcha
AND HOJICHA?
A different preparation, just as simple.
Place the Hojicha powder in a cup or pitcher, add a small amount of hot water, and mix until smooth. Then add hot or cold milk, and adjust the amount of powder according to the desired volume and intensity.
For baking, incorporate gradually and test according to the fat, sugar, and liquid content of the recipe.
FOR A CONSISTENT RESULT
Three variables greatly alter the cup.
Water temperature
Very hot water can make matcha taste more aggressive. Start around 70–80°C and then adjust.
Dosage
Too little can disappear in the milk; too much can make the cup unnecessarily heavy. Start with a reproducible ratio.
Mix
Sifting and then thoroughly dispersing the powder limits lumps and improves texture.
TO FIND OUT MORE
Preparation guides
Comment préparer un matcha sans chasen ? 4 méthodes simples
Pas de chasen ? Préparez un matcha homogène avec un mousseur, un shaker, un petit fouet ou une cuillère. Découvrez les bons gestes, dosages et erreurs à éviter.
Read moreHot or cold matcha: differences in taste and preparation
The same matcha can taste very different hot or cold. Compare flavour, texture, dilution and preparation methods for hot, cold and iced matcha.
Read moreWhy Is Matcha Bitter? 9 Causes and Solutions
Why is matcha bitter? Water temperature, dose, storage, quality and application: 9 common causes and solutions for a smoother cup.
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