How to whisk matcha or make an iced latte

MATSUNOU · KYOTO UJI

Sift first, scoop with a chashaku, then add water and whisk. Your first bowl of matcha starts here.

Enjoy matcha on its own with warm water, or add milk for an iced latte. These quantities are a starting point; adjust the strength and amount of milk to your taste.

How to whisk matcha

For one serving: 2g matcha, 60ml water at about 80°C / 176°F, a chawan (matcha bowl), a chashaku (bamboo tea scoop), a chasen (bamboo whisk), a fine sieve, a separate dry container and a scale.

A slender bamboo chashaku transferring a small amount of sifted matcha into a black and amber chawan

01

Scoop matcha into the bowl

2g sifted matcha in total

Use a chashaku, a slender bamboo tea scoop, to transfer the pre-sifted matcha into your bowl. Add small scoops until you have 2g in total.

The spout of a full-sized kettle pouring water onto a small amount of matcha in a chawan

02

Add hot water

60ml water at about 80°C / 176°F

Gently pour the measured water into the bowl of matcha. Use the amount for one serving; do not fill the bowl.

A bamboo chasen whisking matcha in a rounded black and amber chawan with a non-flared rim

03

Whisk with a chasen

A light wrist, back and forth

Move the chasen, a bamboo whisk, back and forth without pressing its tines firmly against the base. Whisk until the matcha is evenly mixed and a fine foam forms.

2g is the total matcha for one serving. The amount held by a chashaku varies with each scoop, so check it on a scale. The illustration cannot indicate an exact weight.

Enjoy soon after making it. Matcha can settle; a gentle stir brings it together again.

To enjoy the aroma and umami of matcha on its own, compare Shion no Midori and Koro no Miyabi.

An iced matcha latte

For one glass: 2g matcha, 60ml water at about 80°C / 176°F, 150ml milk of your choice and ice. Sweetener is optional. In addition to the tools above, prepare a katakuchi (spouted bowl) and a glass.

A bamboo chasen whisking matcha in a charcoal katakuchi bowl with a small pouring spout

01

Whisk in a spouted bowl

2g matcha + 60ml water at about 80°C / 176°F

Use a chashaku to transfer 2g of pre-sifted matcha into a katakuchi, a bowl with a pouring spout. Add the water and whisk with a chasen until evenly mixed.

The same charcoal katakuchi pouring whisked matcha from its spout into iced milk

02

Pour from the spout

150ml milk + ice

Add ice and milk to a glass, leaving room for the matcha. Tilt the same katakuchi used for whisking and pour slowly from its spout.

A slim spoon stirring a glass of iced matcha latte

03

Stir and enjoy

Sweeten to taste, if desired

Stir gently until combined. Taste before adding sweetener; use less milk next time if you prefer a stronger cup.

Momiji no Midori 30g is a smaller size for exploring bowls, lattes and desserts.

Three tips for enjoying your matcha

Clumpy matcha? Sift it before adding water. Pouring powder straight into cold milk makes it harder to mix evenly.

How many servings? At 2g per serving, 30g provides about 15 servings and 100g about 50. Your preferred recipe changes the number.

Keep the flavor fresh

To help preserve its aroma, color and flavor for longer, we recommend keeping matcha tightly sealed in the refrigerator.

Illustration of a Matsunou 黄櫨ノ雅 (Koro no Miyabi) 30g tin and a dry bamboo tea scoop in a wooden box
Illustration of the 黄櫨ノ雅 (Koro no Miyabi) 30g tin

Close the tin firmly and place it in an airtight bag or similar outer container to protect against moisture and odors.

After taking it out of the refrigerator, let it return to near room temperature while still sealed before opening. This helps prevent condensation from dampening the matcha.

Avoid heat, humidity and direct sunlight. Use clean, dry utensils and close the lid firmly after use.

Even when refrigerated, enjoy your matcha as soon as possible after opening.

Have a question about preparing matcha? Get in touch.

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