How To Make A Matcha

Five simple steps to a smooth, frothy bowl of Master Matcha — top grade ceremonial matcha from Japan, 100% organic. Take it as a straight bowl, a warming hot latte, or poured over ice.

What You'll Need

2g Master Matcha (about 1 heaped scoop)
A fine sieve
A matcha bowl
A whisk (chasen)
40ml hot water at 70°C
Milk of choice & ice (for lattes)

1 Sieve

Sieve 2g Of Master Matcha

Spoon 2g of Master Matcha through a fine sieve straight into your matcha bowl. Matcha is stone ground so finely that it naturally clumps — sieving takes seconds and it's the difference between a lumpy bowl and a silky one.
2 Pour

Add 40ml Of Hot Water

Pour 40ml of hot — not boiling — water over the matcha. You're aiming for around 70°C, roughly a minute or two after the kettle clicks off. Boiling water scorches the leaf and pulls out bitterness; at 70°C you keep the sweetness and that deep umami finish.
3 Whisk

Whisk For 30–45 Seconds

Whisk for 30 to 45 seconds until the matcha is completely smooth and a fine froth sits on top. Move your wrist, not your whole arm, in a quick "W" motion. You're looking for a glossy, even green with a soft layer of tiny bubbles.
4 Hot Latte

For A Hot Latte

Froth your milk of choice and combine it with the matcha, pouring slowly so the froth settles on top rather than folding straight through. Oat milk froths beautifully and keeps that natural sweetness — but any milk you love will work here.
5 Iced Latte

For An Iced Latte

Fill a glass with ice, add your milk of choice, then pour your matcha slowly over the top so it settles into that signature green layer — and enjoy. That's your daily ritual, done.