How to make the perfect matcha at home

Start With the Right Matcha

Everything else on this list is irrelevant if the matcha itself is not right. Ours is ceremonial grade, first flush, sourced from Uji, Japan, and JAS certified organic.

First flush leaves are the first harvest of the season, typically late April to early May. They carry higher concentrations of L-theanine and EGCG than later harvests, grown slowly through winter before being picked. The result is a matcha that is naturally sweet and smooth, with none of the bitterness that cheaper or older leaf matcha tends to have.

JAS certification is Japan's national organic standard. Since you consume the entire ground leaf in matcha, not just brewed water, what is in the plant goes directly into your cup. Organic is not a premium option here. It is the baseline.

The Bowl (Chawan)

A wide, shallow chawan gives you the room to whisk properly without splashing matcha up the sides. The surface area also helps the froth develop the way it should.

Our ceramic chawan has a small pour spout and a smooth interior that is easy to clean. Simple, functional, and actually nice to hold.

Sift It

Matcha clumps. Even good quality matcha, even when stored correctly. Those clumps do not dissolve when you whisk. They sit at the bottom and you get a bitter mouthful at the end.

Sifting through a fine mesh sieve takes about five seconds and removes the problem entirely. It also gives you a lighter, airier powder that whisks into a smoother, frothier cup.

Measure It

Proportion matters more than people expect. Too little matcha and the flavour is flat. Too much and it tips into bitter.

A traditional chashaku holds roughly one gram per scoop, about 2 slightly heaped scoops is the right amount for a standard cup with 50-60ml of water. Our stainless steel version is weighted and precise, so every cup starts from the same baseline.

Whisk It (Chasen)

This is the most important tool. A chasen is a hand-carved bamboo whisk with 80 or more fine tines, and nothing else replicates what it does. The tines break up the matcha and create a thick, stable froth that a milk frother or blender simply cannot match.

Before use, soak the tines in warm water for about 30 seconds. This softens the bamboo so they flex properly and last longer. After each use, rinse immediately and let it dry upright to keep its shape.