Making matcha can be a small pause in a busy morning. Start with powder, warm water and a whisk, then adjust the finished drink to suit your taste. You can enjoy the same matcha as a small whisked bowl, a longer iced drink or a latte.
A starting recipe for whisked matcha
For a small bowl, start with 2 grams of matcha and 60 milliliters of water at about 80°C (176°F). A scale makes the amount easier to repeat; a level teaspoon is an approximate alternative.
- Sift the matcha into a bowl to break up clumps.
- Add the warm water.
- Whisk briskly with a bamboo whisk for around 15 seconds, until smooth with a light foam.
- Taste, then add a little more water if you prefer a gentler cup.
This is a starting recipe rather than a fixed rule. Keep notes on the amount of tea and water you enjoy so you can make your next cup the same way.
Make it iced
Prepare the matcha with warm water first, then pour it over ice. Add cold water to taste. Starting with a smooth whisked base makes it easier to mix the drink evenly.
Make it a latte
Whisk the matcha with warm water, then add your preferred milk. Use warm milk for a cozy drink or cold milk and ice for an iced latte. Sweeten to taste if you like. Begin with a small amount of milk and add more until the balance feels right to you.
Choose your matcha
ARVERRA Ceremonial Matcha is Japanese, shade-grown green tea, finely stone-milled for a silky cup with umami and gentle natural sweetness. Enjoy its flavor on its own before deciding how you prefer it with water or milk.
Explore our ceremonial matcha collection or visit our matcha FAQs.
Starting whisked-matcha ratio and technique: Ippodo Tea's basic usucha guide.
