HOW-TO MAKE MATCHA

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.
Sift 3-4g of matcha into your matcha bowl, or chawan.
For usucha, we recommend 2g. For koicha, we recommend 4g.
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!
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!
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!

HOME CAFE RECIPES

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!

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.

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.