Matcha

Refined and lingering, this matcha is crafted for traditional preparation and mindful daily rituals.

How to Brew

• Traditional (Usucha / Thin): Sift 1 tsp (2g) into a bowl. Add 2–3 oz (60–90ml) of water at 175–185°F (80–85°C) — never boiling. Whisk briskly in a W or M motion until smooth and frothy.
• Matcha Latte: Whisk 1 tsp (2g) with 2 oz of hot water, then top with 6 oz of steamed milk. Sweeten with honey or simple syrup to taste.
• Iced Matcha Latte: Whisk 1–2 tsp with 2 oz of hot water, sweeten if desired, then pour over ice and top with cold milk or oat milk.
• Tip: Always sift matcha before whisking to prevent clumps. Use a bamboo whisk (chasen) for the best froth and traditional experience.