How to Make Matcha

Four steps, ninety seconds, no ceremony required. This is the method we use ourselves, for a straight bowl and for lattes.

What you need

  • 2 g matcha, which is two scoops with a chashaku
  • A bowl with room to whisk and a chasen or an electric frother
  • A sifter, optional but the single easiest upgrade to a smoother bowl

All of it lives in Teaware, the matcha in Ceremonial Matcha.

Usucha in 4 steps

  1. Sift 2 g of matcha into the bowl. Ten seconds, no clumps.
  2. Add about 70 ml of water at 75 to 80 °C. Never boiling, it scorches the leaf and turns the bowl bitter.
  3. Whisk fast in a W motion for 15 to 20 seconds, from the wrist, not the arm, until a fine foam stands.
  4. Drink it as it is. Good matcha needs nothing else.

The latte version

Whisk 2 to 3 g with just 30 ml of water into a concentrate, then pour 150 to 200 ml of milk over it, hot or on ice. KOJA Daily was blended exactly for this job: Matcha for Lattes.

The three common mistakes

  • Boiling water. 80 °C is the ceiling.
  • Skipping the sift. Clumps survive whisking.
  • Old powder. Matcha fades after milling, which is why the mill date is printed on every KOJA tin.