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Matcha 101
Everything you need to know to choose, whisk and enjoy matcha, whether it's your first bowl or your five-hundredth.
01The basics
Matcha is green tea, stone-ground into a fine, vivid powder. Instead of steeping the leaves and throwing them away, you whisk the powder into water and drink the whole leaf.
For the last few weeks before harvest, the tea plants are shaded from direct sun, which deepens their color and brings out a mellow, savory sweetness. After picking, the leaves are steamed and dried, the stems and veins are removed, and what remains is slowly ground between stone mills.
The flavor ranges from sweet and savory to bold and grassy, depending on the grade and how you prepare it.
02Grades
All three start with Japanese matcha. The difference is in the harvest, the flavor, and how you like to drink it.
Our finest
From €32 · First harvest
Daily favorite
From €22 · Latte-ready
No whisk needed
€25 · Lightly sweetened
Which one should I choose? If you mostly drink lattes, start with Everyday Matcha or the Latte Blend. If you want to taste matcha at its purest, whisked with just water, go for Ceremonial.
03Tools
You don't need much. These four make a smooth, lump-free bowl so much easier.
Its fine, flexible prongs whip matcha into a smooth, velvety foam. A spoon or fork can't quite do the same.
A wide, rounded bowl gives your whisk room to move, so you can build a fine foam without splashing.
Matcha is so fine that it clumps easily. A quick sift before whisking keeps every sip silky and lump-free.
Any fine tea strainer works
Water at 75–80 °C keeps matcha sweet and mellow. A temperature-control kettle or a simple thermometer takes out the guesswork.
Or let boiled water cool
04Method
A couple of minutes and a little wrist action is all it takes. This is the classic method for a smooth, frothy bowl of usucha, or thin tea.
Pour a little hot water into your bowl, swirl it around, then pour it out and wipe the bowl dry. Soak the whisk prongs in warm water too, so they soften.
That's about two bamboo scoops or 1 teaspoon. Sifting breaks up tiny clumps, so your tea turns out silky.
Pour it gently over the powder. Water straight off the boil can make matcha taste bitter.
Hold the bowl steady and whisk briskly from the wrist for 15–20 seconds, just above the bottom of the bowl, until a fine foam forms.
Slow down, bring the whisk to the middle of the bowl and lift it straight out to leave a smooth, gently domed foam.
Matcha settles as it sits, so sip it while it's fresh and frothy. If you pause, give it a quick whisk again.
Too bitter? Your water is probably too hot. Let it cool for a minute after boiling.
05Recipes
Café-style lattes at home, hot or iced. Use any milk you love: oat and dairy both froth beautifully.
Iced
Cool, creamy and refreshing. Our go-to for sunny afternoons.
Hot
Warm, velvety and comforting. Just the thing for slow mornings.
06Storage
Matcha is a fresh ingredient. Light, heat, air and moisture slowly dull its color and flavor, so a little care keeps every bowl bright and sweet.
Close the lid firmly after every scoop, so air and moisture stay out.
Keep it away from the stove, sunny windowsills and strong-smelling spices.
Once opened, keep the sealed tin in the fridge to slow down flavor loss.
Before opening, let a tin from the fridge reach room temperature, so no moisture condenses on the powder.
Opened matcha tastes brightest in its first weeks, which is why we pack it in small tins.
Ready when you are
Everything from this guide in one gift-ready box, so your very first bowl is an easy one.
From €49 · Plastic-free, recyclable packaging
