How to make Matcha
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Pour hot water over chasen (matcha whisk) to loosen and warm up the bamboo tines. This will help whisk up a smooth and frothy matcha.
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Sift 3-4g of matcha into your matcha bowl, or chawan.
For usucha, we recommend 2g. For koicha, we recommend 4g.
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In your chawan, pour in about 20ml or ¼ cup of hot, not boiling water (70-80 degrees Celcius). If you don’t have a temp-stable kettle, you’re all good - just cool boiling water for 5 minutes before using!
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In “z” motions, whisk the matcha and water together. Whisk gently and thoroughly to get rid of any clumps for a smooth tea, and you will see a layer of microfoam at the top. Gorg!
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Your matcha base is good to go! How you dress it up is up to you!
🍯 For a latte, pour over 110ml milk of choice, and add sweetener if you like it sweet. We like agave, honey, or maple syrup!
💧 For usucha, we recommend 60ml water.
🍵 For koicha, we recommend 30ml water.
✨ Enjoy hot or iced, and bonus with a sweet treat or wagashi!
How to make Matcha at home
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To make the syrup:
1. Wash and cut strawberries.
2. Measure out 1:1 fruit to sugar.
3. Mix and store in refrigerator overnight.
4. Strain pulp for a smooth syrup (optional).
To make the matcha:
1. Bloom the whisk by placing it in hot water.
2. Measure and sift matcha.
3. Whisk.
Assemble the drink.
Add syrup, ice, milk, top with matcha!
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1. Bloom the whisk by placing it in hot water.
2. Measure and sift matcha. We like to use 3-4g for a 12oz cup of matcha!
3. Whisk thoroughly and gently to break up any clumps.
4. For a hot latte, pour in steamed milk. For a cold latte, add ice to a glass, followed by milk of choice and top with matcha.
5. Optional - stir in sweetness by adding honey, agave, or maple syrup.
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o make the matcha:
1. Bloom the whisk by placing it in hot water.
2. Sift 2g of matcha with 30ml of water.
3. Whisk, whisk, whisk!
Go coco-nuts:
1. In a glass, add ice (optional) with your favorite coconut water.2. Top with your matcha, and stir before enjoying.
Get Started
Build your ritual at home with our spring harvest matcha, hojicha, and matcha kits!
We’re happy to present this medium-bodied, versatile matcha for beginners and enthusiasts alike. This single cultivar has sweet vegetal notes and umami depth, with a velvety texture for a creamy matcha latte or a delightful usucha. We sourced Homecoming Okumidori from a sweet women-owned tea farm in the beautiful hills of Wazuka.
DID YOU KNOW? There are almost 800 years of history in Wazuka village in Kyoto prefecture. Almost 300 farmers call Wazuka village home.
📍 Wazuka, Kyoto
🌱 Single-origin, single cultivar Okumidori
🌸 Spring harvest, machine harvest, stone-milled
🍵 Notes of sweet peas with balanced umami, great for sipping or paired with milk
Ingredients: 100% stone-milled Okumidori matcha
Hojicha, or roasted green tea, is low in caffeine and boasts a toasty and earthy flavor profile of roasted nuts and cacao. We sourced our hojicha powder from a family farm established in the 70’s, who were pioneers of organic tea farming. This comforting and delicious hojicha is one we keep coming back for. Our favorite preparation is over ice with milk and a dash of maple syrup! Prepare as you would matcha.
📍 Naturally grown in Shizuoka, Japan.
🍂 Roasted nuts, sweet cacao, milk chocolate
🌾 Fertilized with organic compost and no pesticides
🍂 Each 30g tin makes around 10 to 15 cozy cups. Low caffeine, which makes a great afternoon treat.
Ingredients: 100% naturally-grown roasted green tea powder