Brew Guide: Matcha

This timeless and elegant beverage has now taken its rightful place in the spotlight. There is no equivalent. In a Matcha, you get to experience the green tea leaves in their absolute entirety. We enjoy our matcha classically, both hot and cold with milk. Matcha is not only incredibly delicious but also packed with antioxidants and one of the healthiest teas you can drink.

1 cup or Matchawan bowl
1,5 g matcha
80 g water
Chasen Matcha Whisk

1. Heat the bowl – Fill the matcha bowl with about 1/3 hot water. Then place the chasen, the specific matcha whisk, in the bowl to soften the whisk's tips. Pour out the hot water when the bowl has become warm enough. Then dry the bowl and set the whisk aside.

2. Weigh the matcha – You need 1.5 g of matcha, which is approximately a teaspoon. We recommend sifting the matcha to remove any lumps. 

3. Add water – Instead of sifting the matcha, you can first add about 10 g of cold water. When mixing the matcha with the cold water, any lumps will disappear. Then add the rest of the water, about 70 g of water at a temperature of about 80°C. The temperature of the matcha will decrease to a drinkable temperature due to the already added cold water.

4. Whisk the matcha – Using the chasen correctly is an art. It's often said that you want to move the whisk in a pattern resembling a W, in this way you can create a thick foamy layer with fine bubbles.


1,5 g matcha
Use a little sugar if you like it sweet

1. Froth hot milk and pour a little at a time.
2. Whisk so that it mixes well.


1,5 g matcha
150 g milk
Use a little sugar if you like it sweet

1. Put everything in a shaker and shake thoroughly.
2. Pour into a glass with ice. Voilà!

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