Matcha can be made as a tea or used as an ingredient. We offer guidelines and ideas.

Traditional Japanese Matcha
using a bowl, sifter, bamboo whisk and thick or thin matcha

• Heat spring or filtered water
• Rinse teabowl with heated water and dry with cloth
• Rinse bamboo whisk
• Sift matcha directly into bowl or scoop sifted matcha into bowl
• Add hot water (under boiling, 165 F to 180 F)
• Whisk quickly back and forth
• Matcha is ready to drink

For Thin Style Tea
Use 2 bamboo teascoops (1 teaspoon) of matcha to 3 ounces of water. For best results and a sweet taste use Morning Matcha Classic Grade or Kama Ceremony Grade.

For Thick Style Tea
Use 2-4 bamboo teascoops (1 to 2 teaspoons) of matcha to 1.5 ounces of water. Use Kama Ceremony Grade, also known as koicha, for thick style tea. Kama has the highest level of amino acids which contributes to the delicate flavor profile of this tea.

Preparing matcha this way is calming and centering - letting you take in the beauty of the moment. Don't worry about the steps too much. Think of it as just adding water to tea. It becomes intuitive over time.

Free Style Matcha
using electric whisk/blender and cafe grade matcha

Cafe grade matcha, or ingredient grade, is used in cooking and drink making recipes. It is stronger in taste and will hold up to sweeteners and other ingredients.

Experiment with adding cafe grade matcha to yogurt shakes, milk drinks and cocktails. Use a blender for mixing with things like yogurt and ice cream. Use an electric whisk for milk drinks and cocktails. We like adding 1 teaspoon to 6 ounces of hot or cold milk and frothing.

Matcha in "Two Seconds"
using any cup and matcha powder

• Heat spring or filtered water
• In cup: Add a few drops of hot water to matcha powder and mix into a paste with spoon
• Add more hot water to paste mixture and stir
• Matcha is ready to drink
• Try 1 teaspoon to 6 ounces of water. Adjust measurement to suit taste.