Tools for the daily ritual
Teaware
Objects to whisk, serve and savour matcha, with each available option shown below.
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THE RITUAL, WHEN YOU NEED ITHow to make your matcha
Choose your bowl. A whisk and a few measured ingredients are enough to begin.
Usucha
A light, everyday bowl
2g matcha · 70ml water · 80°C / 176°F
- Sift into a warmed bowl.
- Add water and whisk briskly in a zigzag for about 15 seconds.
- Drink while fresh.
Koicha
A thick, concentrated bowl
4g matcha · 50ml water · 80°C / 176°F
- Choose a matcha suitable for koicha and sift it into a bowl.
- Add half the water and knead slowly into a paste.
- Fold in the remaining water until glossy; do not whisk into foam.
Iced latte
Matcha with milk and ice
2–3g matcha · 40ml warm water · 180ml milk
- Whisk matcha with water until smooth.
- Fill a glass with ice and milk.
- Pour the matcha over the top and stir.
Keeping your matcha fresh
Keep unopened matcha cool and dark. Once opened, reseal, refrigerate, and finish within three months. Let a cold sealed tin reach room temperature before opening so moisture does not condense inside.