Matcha at Home: Ceremonial or Everyday, and How to Whisk It

Ceremonial matcha is for the bowl, everyday matcha for the latte. How to tell them apart and get a smooth, frothy cup without lumps.

Start with good water

Tea and coffee are mostly water, so the water matters. Use fresh, filtered water and never boil it twice: it loses the oxygen that carries the flavour.

1. Green and white teas: 70 to 80 °C.
2. Oolong: 85 to 90 °C.
3. Black and herbal teas, and coffee: just off the boil.

Measure, then adjust

Start with one heaped teaspoon of leaves per cup, or 7 grams of coffee per 100 ml. Taste, then change one thing at a time.

The best cup is the one you make the same way every morning, and still look forward to.

Keep it fresh

Close the tin straight after use and keep it away from light, heat and the spice rack.