Matcha preparation

Preparing matcha is both a simple process and a mindful ritual. Done properly, it brings out matcha’s vibrant colour, creamy texture, and layered umami flavour — qualities that define high-grade Japanese green tea.

Its flavour, aroma, and texture are shaped not just by the tea itself, but by how it's prepared. Proper technique highlights its natural sweetness, prevents bitterness, and preserves its vibrant green colour — turning a simple drink into an elevated experience.

Here’s how we prepare matcha:

1. Begin by sifting your matcha powder into a bowl using a fine mesh strainer. This removes any clumps and ensures a silky, lump-free texture — essential for a smooth, consistent blend.
2. Pour a small amount of water just below boiling (around 80°C / 175°F) over the matcha. Using water that’s too hot can scorch the tea and result in bitterness.
3. Add your preferred sweetener — such as honey, agave, or syrup — and whisk again. This step is optional, but can balance the natural earthiness of matcha.
4. Use a bamboo whisk in a zigzag motion —M or W shape— until the matcha becomes frothy and emulsified. This releases the tea’s full flavour and creates the signature velvety foam.
5. Pour the prepared matcha into hot water for a clean, traditional experience, or blend it with your milk of choice for a modern, creamy matcha latte.