Recipe matcha (lattes)

Matcha (抹茶): the green tea powder that has become hugely popular in recent years, especially in latte form. Originally (and traditionally) matcha has been drunk in Japan for centuries as “pure tea,” meaning without milk and other things in it. Matcha is much more than just a trend. There is a long, rich (cultural) history behind this beautiful green powder. Below you will find fine recipes for both a classic version and more modern versions with milk. The recipes are meticulously written out, but surprisingly simple. At the bottom of the page you will find a handy video!

Classic Matcha – 1 serving

This recipe is for when you want to drink matcha how it has been loved for centuries in Japan. Moreover, this is (approximately) how it is made in traditional and formal tea ceremonies; delicious when paired with a wagashi such as daifuku.

Ingredients and supplies

• about 2 grams matcha powder of excellent quality (optional: use an accurate barista scale to precisely weigh out your matcha)
• 60 ml. water
• kettle with temperature setting, or thermometer
• matchabowl
• chasen (bamboo tea beater)
• chasen holder (kusenaoshi). (This is not an absolute must, but this will give you the longest enjoyment of your chasing).
• optional: bamboo matcha spoon
• fine sieve (small size)

Preparation

1. Boil a moderate amount of water and let it cool to at least 80 degrees Celsius, or heat it directly to 60–80 degrees Celsius. Pour the water over your chasen (tea whisk) in the matcha bowl. Note: Wet the chasen only up to just below the cord. Soak it for 1–2 minutes so that the bamboo fibers become supple and wear less quickly, and so that the green color of the matcha powder doesn’t quickly stain the bamboo. After soaking, place the chasen back on its holder, pour the water out of your bowl, and dry the bowl with a tea towel.
2. Sift the matcha powder by pressing it through a small, fine sieve with a bamboo matcha spoon, directly into your matcha bowl.
3. Boil water and let it cool to 60–80 degrees Celsius, or heat the water directly to 60–80 degrees Celsius. Pour about 10 ml of this water over your sifted matcha powder in the bowl.  Gently tap the powder and water mixture with your chasen and carefully swirl it in circles until an initial, thick, dark, and cohesive mixture forms.
4. Add another 50 ml of the 60–80-degree water and gently swirl the chasen to combine everything. Now the real whisking begins: quickly whisk the matcha in W or M motions until a creamy, fine foam forms. Whisk quickly, but don’t press too hard; foam is created by speed, not force. Touch the bottom as little as possible to prevent wear and tear.
5. Once you have a nice, smooth, and creamy foam, with all the matcha evenly mixed with the water, you can drink your classic matcha straight from the bowl, or pour it into a cup first.
6. Rinse your chasen immediately with lukewarm water, preferably without soap. Let it dry on your chasen holder in a well-ventilated spot outdoors, out of direct sunlight.

Hot matcha latte – 1 serving

This version is a bit more modern. It looks like a cappuccino, but with matcha instead of coffee.

Ingredients and supplies

• about 3-4 grams matcha powder (optional: use an accurate barista scale to precisely weigh out your matcha)
• 40 ml. water
• optional: sweetener of your choice such as a (caramel) syrup, honey, or condensed milk. Amount depends on your own taste, try e.g. 15 ml. for the first time.
• about 140 ml. milk of your choice, such as barista oat milk. If you can't fit that much in your milk frother, feel free to use a little less.
• optional: extra matcha powder or sifting over it.
• milk frother/heater
• kettle with temperature setting, or thermometer
• matchabowl
• chasen (bamboo tea beater)
• chasen holder (kusenaoshi). (This is not an absolute must, but this will give you the longest enjoyment of your chasing).
• optional: bamboo matcha spoon
• fine sieve (small size)

Preparation

1. Boil a moderate amount of water and let it cool to at least 80 degrees Celsius, or heat it directly to 60–80 degrees Celsius. Pour the water over your chasen (tea whisk) in the matcha bowl. Note: Wet the chasen only up to just below the cord. Soak it for 1–2 minutes so that the bamboo fibers become supple and wear less quickly, and so that the green color of the matcha powder doesn’t quickly stain the bamboo. After soaking, place the chasen back on its holder, pour the water out of your bowl, and dry the bowl with a tea towel.
2. Sift the matcha powder by pressing it through a small, fine sieve with a bamboo matcha spoon, directly into your matcha bowl.
3. Boil water and let it cool to 60–80 degrees Celsius, or heat the water directly to 60–80 degrees Celsius. Pour about 10 ml of this water over your sifted matcha powder in the bowl.  Gently tap the powder and water mixture with your chasen and carefully swirl it in circles until an initial, thick, dark, and cohesive mixture forms.
4. Add another 30 ml of the 60–80-degree water and gently swirl the chasen to combine everything. Now the real whisking begins: quickly whisk the matcha in a W or M motion until a creamy, fine foam forms. Whisk quickly, but don’t press too hard; foam is created by speed, not force. Touch the bottom as little as possible to prevent wear and tear.
5. In the meantime, pour your choice of milk into the frother/warmer.
6. Once you have a nice, smooth, and creamy foam, in which all the matcha is evenly mixed with the water, you can start ”assembling” your matcha latte: first, add your sweetener to your cup if desired, pour the matcha over it, and stir to combine. Next, pour the heated (and frothed) milk over it, just like you would with a cappuccino. If desired, sift a little extra matcha powder over your drink for a nice finish.
7. Rinse your chasen immediately with lukewarm water, preferably without soap. Let it dry on your chasen holder in a well-ventilated spot outdoors, out of direct sunlight.

Iced matcha latte (with or without fruit) – 1 serving

An iced matcha latte is a must in coffee shops in cities and towns. There are countless variations possible; try deliciously to find your perfect combination.

Ingredients and supplies

• about 3-4 grams matcha powder (optional: use an accurate barista scale to precisely weigh out your matcha)
• 40 ml. water
• optional: sweetener of your choice such as a (caramel) syrup, honey, or condensed milk. (Amount depends on your own taste, try e.g. 15. for the first time). Or a sweetened fruit puree such as from mango, strawberry, raspberry.
• about 140 ml. milk of your choice, such as barista oat milk.
• ice cubes
• optional: straw
• kettle with temperature setting, or thermometer
• matchabowl
• chasen (bamboo tea beater)
• chasen holder (kusenaoshi). (This is not an absolute must, but this will give you the longest enjoyment of your chasing).
• optional: bamboo matcha spoon
• fine sieve (small size)

Preparation

1. Boil a moderate amount of water and let it cool to at least 80 degrees Celsius, or heat it directly to 60–80 degrees Celsius. Pour the water over your chasen (tea whisk) in the matcha bowl. Note: Wet the chasen only up to just below the cord. Soak it for 1–2 minutes so that the bamboo fibers become supple and wear less quickly, and so that the green color of the matcha powder doesn’t quickly stain the bamboo. After soaking, place the chasen back on its holder, pour the water out of your bowl, and dry the bowl with a tea towel.
2. Sift the matcha powder by pressing it through a small, fine sieve with a bamboo matcha spoon, directly into your matcha bowl.
3. Boil water and let it cool to 60–80 degrees Celsius, or heat the water directly to 60–80 degrees Celsius. Pour about 10 ml of this water over your sifted matcha powder in the bowl.  Gently tap the powder and water mixture with your chasen and carefully swirl it in circles until an initial, thick, dark, and cohesive mixture forms.
4. Add another 30 ml of the 60–80-degree water and gently swirl the chasen to combine everything. Now the real whisking begins: quickly whisk the matcha in a W or M motion until a creamy, fine foam forms. Whisk quickly, but don’t press too hard; foam is created by speed, not force. Touch the bottom as little as possible to prevent wear and tear.
5. Once you have a nice, smooth, and creamy foam, with all the matcha evenly mixed into the water, you can start ”building” your matcha latte: First, add your ice cubes to a glass, then any sweetener you’d like, followed by your choice of milk, and finally, slowly pour the matcha over the milk in a swirling motion. Do you have some fruit puree? If so, add it (instead of the sweetener) to your glass before the ice cubes. Give it a quick stir, and your drink is ready to enjoy!
6. Rinse your chasen immediately with lukewarm water, preferably without soap. Let it dry on your chasen holder in a well-ventilated spot outdoors, out of direct sunlight.

Tips

• Sieve the powder always before whisking to avoid lumps (this is really not tasty). Also, make sure the strainer is completely dry.
• Water at up to 80°C. Hotter water can burn matcha and make it very bitter. Preferably use boiled water that has cooled to in 80°C (or less), or heat your water directly to 80°C.
• Do you tools never in the dishwasher and ver catch your chase when dots break off or foam fails.
• Matcha weigh can be helpful: that way you get consistency and discover your ideal ratio. Too much matcha can lead to bitterness, a strong mouthfeel or a grainy texture - and matcha contains quite a bit of caffeine. Note that an ordinary kitchen scale is often not precise enough for such small quantities.
• The proportions that we give are only suggestions. It is best to discover for yourself what you like best. For example, if you find the matcha very bitter, use less powder next time (especially when drinking it pure).
• In a hot matcha latte weakens the flavor of the matcha slightly due to the temperature. As a result, you may want to weigh out just a little more powder for that.

See our blog ”all about matcha” To learn more about exactly what matcha is and the rich culture behind it!