Your simple guide to making matcha at home.
The traditional way. Clean, simple, and the purest way to taste the matcha.
Creamy, foamy, and the easiest way to make matcha part of your morning.
Smooth, refreshing, and ready in under two minutes. Our favourite in summer.
Usually one of three reasons: water too hot, too much matcha, or the matcha has lost its freshness. Keep water below 80°C, start with ½ teaspoon, and store your tin in a cool, dark place.
The powder has absorbed moisture, hasn't been sifted, or wasn't massaged into a paste before whisking. Always sift first, make a smooth paste with a splash of water, then whisk in the rest. Keep your tin tightly sealed between uses.
Yes. A handheld frother, a shaker, or even a jar with a lid works. Any method that fully dissolves the powder will do.
Around 70mg per bowl — less than coffee, but released slowly alongside L-theanine. That's why matcha gives you calm, focused energy without the crash.
Ceremonial is the traditional way — sipped slowly, whisked with water, no milk. Premium is made for daily use, especially lattes. Both are high-quality — just made for different moments.
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