Recommended for making usucha or koicha.

How To Prepare Usucha (Thin Matcha)

1 tsp (2g) matcha powder
1/4 cup (60ml) water at 176-185F (80-85C)

1. Sift* the matcha powder into a bowl.

2. Soften the bamboo whisk by submerging it in hot water for 30 seconds before whisking. 

3. Add water to the matcha powder. Whisk vigorously* back and forth in a straight line until frothy and no clumps remain for about 30 seconds. (The placement of your whisk should be near the bottom of the bowl).

4. Lift the whisk near the surface and whisk in a zigzag direction for 10-15 seconds to break the big bubbles to create a microfoam.

5. Enjoy your bowl of usucha.

Katelyn's Tips:

- *Sifting ensures a smoother texture since matcha has a tendency to clump. In the case you do not have a sieve, take the edge of your tea scoop or a spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid. 

- *Whisking vigorously means to whisk at a fast pace so you can aerate the matcha. Keep the whisk in one plane as you whisk back and forth. Avoid pressing the whisk into the bottom of the bowl although gently scraping the bowl sometimes cannot be avoided. 

- This specific matcha is created to tolerate slightly higher temperatures such as 85C. Feel free to adjust the temperature when preparing.

​

How To Prepare Koicha (Thick Matcha)

2 tsp (4g) matcha powder
1/8 cup (30ml) water at 176-185F (80-85C)

1. Sift* matcha powder into a bowl.

2. Soften the bamboo whisk by submerging it in hot water for 30 seconds before whisking.

3. Add water to the matcha powder. Gently and slowly mix the matcha with the water by using circular, kneading motions until you get a creamy, paint-like consistency. 

4. Enjoy your bowl of koicha. 

Katelyn's Tips:

- *Sifting ensures a smoother texture since matcha has a tendency to clump. In the case you do not have a sieve, take the edge of your tea scoop or a spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid.

Hojicha Latte Recipe

1 tsp (2g) hojicha powder
1/4 cup (60ml) water at 185F (85C)
1/2 cup (120ml) milk
1 tsp sugar (optional)

1. Whisk or stir together the hojicha powder and water until you get an even consistency.
2. Mix sugar in milk until dissolved.
3. Pour hojicha mixture over milk (and ice for an iced version).

Feel free to adjust the amount of milk or sugar as desired. For a stronger latte, add only 1/4 cup milk. 

Katelyn's Tips:
- Whisking the hojicha powder ensures a frothy, smoother texture.  We offer a durable, easy-to-clean whisk as part of our collection. 
- Oat milk pairs well with the malty, nutty notes of hojicha.
- Date syrup is a great alternative to sugar for a richer flavor.

​

How To Prepare Straight Hojicha

1 tsp (2g) hojicha powder
3/4 cup (180ml) water at 170F (75C)
 

1. Sift hojicha powder into a cup or bowl. 
2. Pour in 170F water and whisk the hojicha powder until you get an even consistency.
3. Drink as is or pour hojicha over ice.

​Feel free to adjust the amount of hot water as desired.​

Recommended for making usucha. Can be used to make a matcha latte.

How To Prepare Usucha (Thin Matcha)

1 tsp (2g) matcha powder
1/4 cup (60ml) water at 158-176F (70-80C)

1. Sift* the matcha powder into a bowl.

2. Soften the bamboo whisk by submerging it in hot water for 30 seconds before whisking. 

3. Add water to the matcha powder. Whisk vigorously** back and forth in a straight line until frothy and no clumps remain for about 30 seconds. (The placement of your whisk should be near the bottom of the bowl).

4. Lift the whisk near the surface and whisk in a zigzag direction for 10-15 seconds to break the big bubbles to create a microfoam.

5. Enjoy your bowl of usucha***.

Katelyn's Tips:

- For starters, you can prepare the matcha at 158F. If you prefer a stronger, more complex matcha, please try it at 176F. This matcha specifically has roasted notes that might be upfront at the beginning due to the roast applied by our tea master. Wait for 6-8 minutes for the roasted notes to soften. 

- *Sifting ensures a smoother texture since matcha has a tendency to clump. In the case you do not have a sieve, take the edge of your tea scoop or a spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid. 

- **Whisking vigorously means to whisk at a fast pace so you can aerate the matcha. Keep the whisk in one plane as you whisk back and forth. Avoid pressing the whisk into the bottom of the bowl although gently scraping the bowl sometimes cannot be avoided. 

- ***Enjoy this matcha first as usucha to taste the matcha in one of its purest forms. This way you can distinguish the sweet, umami, aromatic, vegetal, bitter, and astringent notes. 

Matcha Latte Recipe:

1 tsp (2g) matcha powder
1/4 cup (60ml) water at 176F (80C)
1/2 cup (120ml) milk
1 tsp sugar (optional)

1. Do steps 1-4 above to first prepare the usucha with the exception that the water temperature is at 176F.

2. Mix sugar with milk until sugar has dissolved. 

3. Pour whisked matcha on milk and enjoy!

Feel free to adjust the amount of milk or sugar as desired. For a stronger matcha latte, double the matcha to 2 tsp and the water to 1/2 cup.

Recommended for making usucha. Can be used to make a matcha latte.

How To Prepare Usucha (Thin Matcha)

1 tsp (2g) matcha powder
1/4 cup (60ml) water at 176F (80C)

1. Sift* the matcha powder into a bowl.

2. Soften the bamboo whisk by submerging it in hot water for 30 seconds before whisking. 

3. Add water to the matcha powder. Whisk vigorously* back and forth in a straight line until frothy and no clumps remain for about 30 seconds. (The placement of your whisk should be near the bottom of the bowl).

4. Lift the whisk near the surface and whisk in a zigzag direction for 10-15 seconds to break the big bubbles to create a microfoam.

5. Enjoy your bowl of usucha.

Katelyn's Tips:

- *Sifting ensures a smoother texture since matcha has a tendency to clump. In the case you do not have a sieve, take the edge of your tea scoop or a spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid. 

- *Whisking vigorously means to whisk at a fast pace so you can aerate the matcha. Keep the whisk in one plane as you whisk back and forth. Avoid pressing the whisk into the bottom of the bowl although gently scraping the bowl sometimes cannot be avoided. 

​
Matcha Latte Recipe:

1 tsp (2g) matcha powder
1/4 cup (60ml) water at 176F (80C)
1/2 cup (120ml) milk*
1 tsp sugar (optional)

1. Sift* matcha powder into a bowl.

2. Soften the bamboo whisk by submerging it in hot water for 30 seconds before whisking.

3. Add water to the matcha powder. Whisk vigorously* back and forth in a straight line until frothy and no clumps remain for about 30 seconds. (The placement of your whisk should be near the bottom of the bowl).

4. Lift the whisk near the surface and whisk in a zigzag direction for 10-15 seconds to break the big bubbles to create a microfoam.

5. Mix sugar with milk until sugar has dissolved. 

6. Pour whisked matcha onto milk and enjoy!

Feel free to adjust the amount of milk or sugar as desired. For a stronger matcha latte, double the matcha to 2 tsp and water to 1/2 cup water. 

Katelyn's Tips:

- *Sifting ensures a smoother texture since matcha has a tendency to clump. In the case you do not have a sieve, take the edge of your tea scoop or a spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid. 

- *Whisking vigorously means to whisk at a fast pace so you can aerate the matcha. Keep the whisk in one plane as you whisk back and forth. Avoid pressing the whisk into the bottom of the bowl although gently scraping the bowl sometimes cannot be avoided. 

Recommended for making usucha.

How To Prepare Usucha (Thin Matcha)

1 tsp (2g) matcha powder
1/4 cup (60ml) water at 176F (80C)

1. Sift* the matcha powder into a bowl.

2. Soften the bamboo whisk by submerging it in hot water for 30 seconds before whisking. 

3. Add water to the matcha powder. Whisk vigorously* back and forth in a straight line until frothy and no clumps remain for about 30 seconds. (The placement of your whisk should be near the bottom of the bowl).

4. Lift the whisk near the surface and whisk in a zigzag direction for 10-15 seconds to break the big bubbles to create a microfoam.

5. Enjoy your bowl of usucha.

Katelyn's Tips:

- *Sifting ensures a smoother texture since matcha has a tendency to clump. In the case you do not have a sieve, take the edge of your tea scoop or a spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid. 

- *Whisking vigorously means to whisk at a fast pace so you can aerate the matcha. Keep the whisk in one plane as you whisk back and forth. Avoid pressing the whisk into the bottom of the bowl although gently scraping the bowl sometimes cannot be avoided. 

For Isuzu, Zuisen no Shiro, Wako, and Kinrin:

How To Prepare Usucha (Thin Matcha)

1 tsp (2g) matcha powder
1/4 cup (60ml) water at 176F (80C)

1. Sift* the matcha powder into a bowl.

2. Soften the bamboo whisk by submerging it in hot water for 30 seconds before whisking. 

3. Add water to the matcha powder. Whisk vigorously* back and forth in a straight line until frothy and no clumps remain for about 30 seconds. (The placement of your whisk should be near the bottom of the bowl).

4. Lift the whisk near the surface and whisk in a zigzag direction for 10-15 seconds to break the big bubbles to create a microfoam.

5. Enjoy your bowl of usucha.

Katelyn's Tips:

- *Sifting ensures a smoother texture since matcha has a tendency to clump. In the case you do not have a sieve, take the edge of your tea scoop or a spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid. 

- *Whisking vigorously means to whisk at a fast pace so you can aerate the matcha. Keep the whisk in one plane as you whisk back and forth. Avoid pressing the whisk into the bottom of the bowl although gently scraping the bowl sometimes cannot be avoided. 

​
For Kinrin and Unkaku:

How To Prepare Koicha (Thick Matcha)

2 tsp (4g) matcha powder
1/8 cup (30ml) water at 176F (80C)

1. Sift* matcha powder into a bowl.

2. Soften the bamboo whisk by submerging it in hot water for 30 seconds before whisking.

3. Add water to the matcha powder. Gently and slowly mix the matcha with the water by using circular, kneading motions until you get a creamy, paint-like consistency. 

4. Enjoy your bowl of koicha. 

Katelyn's Tips:

- *Sifting ensures a smoother texture since matcha has a tendency to clump. In the case you do not have a sieve, take the edge of your tea scoop or a spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid.

Recommended for making usucha or koicha.

How To Prepare Usucha (Thin Matcha)

1 tsp (2g) matcha powder
1/4 cup (60ml) water at 176F (80C)

1. Sift* the matcha powder into a bowl.

2. Soften the bamboo whisk by submerging it in hot water for 30 seconds before whisking. 

3. Add water to the matcha powder. Whisk vigorously* back and forth in a straight line until frothy and no clumps remain for about 30 seconds. (The placement of your whisk should be near the bottom of the bowl).

4. Lift the whisk near the surface and whisk in a zigzag direction for 10-15 seconds to break the big bubbles to create a microfoam.

5. Enjoy your bowl of usucha.

Katelyn's Tips:

- *Sifting ensures a smoother texture since matcha has a tendency to clump. In the case you do not have a sieve, take the edge of your tea scoop or a spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid. 

- *Whisking vigorously means to whisk at a fast pace so you can aerate the matcha. Keep the whisk in one plane as you whisk back and forth. Avoid pressing the whisk into the bottom of the bowl although gently scraping the bowl sometimes cannot be avoided. 

​

How To Prepare Koicha (Thick Matcha)

2 tsp (4g) matcha powder
1/8 cup (30ml) water at 176F (80C)

1. Sift* matcha powder into a bowl.

2. Soften the bamboo whisk by submerging it in hot water for 30 seconds before whisking.

3. Add water to the matcha powder. Gently and slowly mix the matcha with the water by using circular, kneading motions until you get a creamy, paint-like consistency. 

4. Enjoy your bowl of koicha. 

Katelyn's Tips:

- *Sifting ensures a smoother texture since matcha has a tendency to clump. In the case you do not have a sieve, take the edge of your tea scoop or a spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid.

Recommended for making usucha or koicha.

Still wanting to try and make a matcha latte using this powder? Try our stronger matcha recipe below.

How To Prepare Usucha (Thin Matcha)

1 tsp (2g) matcha powder
1/4 cup (60ml) water at 176F (80C)

1. Sift* the matcha powder into a bowl.

2. Soften the bamboo whisk by submerging it in hot water for 30 seconds before whisking. 

3. Add water to the matcha powder. Whisk vigorously* back and forth in a straight line until frothy and no clumps remain for about 30 seconds. (The placement of your whisk should be near the bottom of the bowl).

4. Lift the whisk near the surface and whisk in a zigzag direction for 10-15 seconds to break the big bubbles to create a microfoam.

5. Enjoy your bowl of usucha.

Katelyn's Tips:

- *Sifting ensures a smoother texture since matcha has a tendency to clump. In the case you do not have a sieve, take the edge of your tea scoop or a spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid. 

- *Whisking vigorously means to whisk at a fast pace so you can aerate the matcha. Keep the whisk in one plane as you whisk back and forth. Avoid pressing the whisk into the bottom of the bowl although gently scraping the bowl sometimes cannot be avoided. 

How To Prepare Koicha (Thick Matcha)

2 tsp (4g) matcha powder
1/8 cup (30ml) water at 176F (80C)

1. Sift* matcha powder into a bowl.

2. Soften the bamboo whisk by submerging it in hot water for 30 seconds before whisking.

3. Add water to the matcha powder. Gently and slowly mix the matcha with the water by using circular, kneading motions until you get a creamy, paint-like consistency. 

4. Enjoy your bowl of koicha. 

Katelyn's Tips:

- *Sifting ensures a smoother texture since matcha has a tendency to clump. In the case you do not have a sieve, take the edge of your tea scoop or a spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid.

Matcha Latte Recipe (Stronger)

2 tsp (4g) matcha powder
1/4 cup (60ml) water at 176F (80C)
1/2 cup (120ml) milk
2 tsp sugar (optional)

1. Sift* matcha powder into a bowl.

2. Soften the bamboo whisk by submerging it in hot water for 30 seconds before whisking.

3. Add water to the matcha powder. Whisk vigorously* back and forth in a straight line until frothy and no clumps remain for about 30 seconds. (The placement of your whisk should be near the bottom of the bowl).

4. Lift the whisk near the surface and whisk in a zigzag direction for 10-15 seconds to break the big bubbles to create a microfoam.

5. Mix sugar with milk until sugar has dissolved. 

6. Pour whisked matcha on milk and enjoy!

Katelyn's Tips:

- This is a stronger, more concentrated matcha latte meant to be savored slowly.

- *Sifting ensures a smoother texture since matcha has a tendency to clump. In the case you do not have a sieve, take the edge of your tea scoop or a spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid. 

- *Whisking vigorously means to whisk at a fast pace so you can aerate the matcha. Keep the whisk in one plane as you whisk back and forth. Avoid pressing the whisk into the bottom of the bowl although gently scraping the bowl sometimes cannot be avoided. 

Recommended for making usucha. Can be used to make a matcha latte.

How To Prepare Usucha (Thin Matcha)

1 tsp (2g) matcha powder
1/4 cup (60ml) water at 158-176F (70-80C)

1. Sift* the matcha powder into a bowl.

2. Soften the bamboo whisk by submerging it in hot water for 30 seconds before whisking. 

3. Add water to the matcha powder. Whisk vigorously** back and forth in a straight line until frothy and no clumps remain for about 30 seconds. (The placement of your whisk should be near the bottom of the bowl).

4. Lift the whisk near the surface and whisk in a zigzag direction for 10-15 seconds to break the big bubbles to create a microfoam.

5. Enjoy your bowl of usucha***.

Katelyn's Tips:

- For starters, you can prepare the matcha at 158F. If you prefer a stronger, more complex matcha, please try it at 176F. This matcha specifically has roasted notes that might be upfront at the beginning due to the roast applied by our tea master. Wait for 6-8 minutes for the roasted notes to soften. 

- *Sifting ensures a smoother texture since matcha has a tendency to clump. In the case you do not have a sieve, take the edge of your tea scoop or a spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid. 

- **Whisking vigorously means to whisk at a fast pace so you can aerate the matcha. Keep the whisk in one plane as you whisk back and forth. Avoid pressing the whisk into the bottom of the bowl although gently scraping the bowl sometimes cannot be avoided. 

- ***Enjoy this matcha first as usucha to taste the matcha in one of its purest forms. This way you can distinguish the sweet, umami, aromatic, vegetal, bitter, and astringent notes. 

Matcha Latte Recipe:

1 tsp (2g) matcha powder
1/4 cup (60ml) water at 176F (80C)
1/2 cup (120ml) milk
1 tsp sugar (optional)

1. Do steps 1-4 above to first prepare the usucha with the exception that the water temperature is at 176F.

2. Mix sugar with milk until sugar has dissolved. 

3. Pour whisked matcha on milk and enjoy!

Feel free to adjust the amount of milk or sugar as desired. For a stronger matcha latte, double the matcha to 2 tsp and the water to 1/2 cup.

How To Prepare Usucha (Thin Matcha)

1 tsp (2g) matcha powder
1/4 cup (60ml) water at 176F (80C)

1. Sift* the matcha powder into a bowl.

2. Soften the bamboo whisk by submerging it in hot water for 30 seconds before whisking. 

3. Add water to the matcha powder. Whisk vigorously* back and forth in a straight line until frothy and no clumps remain for about 30 seconds. (The placement of your whisk should be near the bottom of the bowl).

4. Lift the whisk near the surface and whisk in a zigzag direction for 10-15 seconds to break the big bubbles to create a microfoam.

5. Enjoy your bowl of usucha.

Katelyn's Tips:

- *Sifting ensures a smoother texture since matcha has a tendency to clump. In the case you do not have a sieve, take the edge of your tea scoop or a spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid. 

- *Whisking vigorously means to whisk at a fast pace so you can aerate the matcha. Keep the whisk in one plane as you whisk back and forth. Avoid pressing the whisk into the bottom of the bowl although gently scraping the bowl sometimes cannot be avoided. 

Recommended for making usucha or koicha.

How To Prepare Usucha (Thin Matcha)

1 tsp (2g) matcha powder
1/4 cup (60ml) water at 176-185F (80-85C)

1. Sift* the matcha powder into a bowl.

2. Soften the bamboo whisk by submerging it in hot water for 30 seconds before whisking. 

3. Add water to the matcha powder. Whisk vigorously* back and forth in a straight line until frothy and no clumps remain for about 30 seconds. (The placement of your whisk should be near the bottom of the bowl).

4. Lift the whisk near the surface and whisk in a zigzag direction for 10-15 seconds to break the big bubbles to create a microfoam.

5. Enjoy your bowl of usucha.

Katelyn's Tips:

- *Sifting ensures a smoother texture since matcha has a tendency to clump. In the case you do not have a sieve, take the edge of your tea scoop or a spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid. 

- *Whisking vigorously means to whisk at a fast pace so you can aerate the matcha. Keep the whisk in one plane as you whisk back and forth. Avoid pressing the whisk into the bottom of the bowl although gently scraping the bowl sometimes cannot be avoided. 

- This specific matcha is created to tolerate slightly higher temperatures such as 85C. Feel free to adjust the temperature when preparing.

​

How To Prepare Koicha (Thick Matcha)

2 tsp (4g) matcha powder
1/8 cup (30ml) water at 176-185F (80-85C)

1. Sift* matcha powder into a bowl.

2. Soften the bamboo whisk by submerging it in hot water for 30 seconds before whisking.

3. Add water to the matcha powder. Gently and slowly mix the matcha with the water by using circular, kneading motions until you get a creamy, paint-like consistency. 

4. Enjoy your bowl of koicha. 

Katelyn's Tips:

- *Sifting ensures a smoother texture since matcha has a tendency to clump. In the case you do not have a sieve, take the edge of your tea scoop or a spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid.

Recommended for latte and culinary use.

Matcha Latte Recipe:

1 tsp (2g) matcha powder
1/4 cup (60ml) water at 176F (80C)
1/2 cup (120ml) milk
1 tsp sugar (optional)

1. Sift* matcha powder into a bowl.

2. Soften the bamboo whisk by submerging it in hot water for 30 seconds before whisking.

3. Add water to the matcha powder. Whisk vigorously* back and forth in a straight line until frothy and no clumps remain for about 30 seconds. (The placement of your whisk should be near the bottom of the bowl).

4. Lift the whisk near the surface and whisk in a zigzag direction for 10-15 seconds to break the big bubbles to create a microfoam.

5. Mix sugar with milk until sugar has dissolved. 

6. Pour whisked matcha onto milk and enjoy!

Feel free to adjust the amount of milk or sugar as desired. For a stronger matcha latte, double the matcha to 2 tsp and water to 1/2 cup water. 

Katelyn's Tips:

- *Sifting ensures a smoother texture since matcha has a tendency to clump. In the case you do not have a sieve, take the edge of your tea scoop or a spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid. 

- *Whisking vigorously means to whisk at a fast pace so you can aerate the matcha. Keep the whisk in one plane as you whisk back and forth. Avoid pressing the whisk into the bottom of the bowl although gently scraping the bowl sometimes cannot be avoided. 

Recommended for making usucha. Can be used to make a matcha latte.

How To Prepare Usucha (Thin Matcha)

1 tsp (2g) matcha powder
1/4 cup (60ml) water at 176F (80C)

1. Sift* the matcha powder into a bowl.

2. Soften the bamboo whisk by submerging it in hot water for 30 seconds before whisking. 

3. Add water to the matcha powder. Whisk vigorously* back and forth in a straight line until frothy and no clumps remain for about 30 seconds. (The placement of your whisk should be near the bottom of the bowl).

4. Lift the whisk near the surface and whisk in a zigzag direction for 10-15 seconds to break the big bubbles to create a microfoam.

5. Enjoy your bowl of usucha.

Katelyn's Tips:

- *Sifting ensures a smoother texture since matcha has a tendency to clump. In the case you do not have a sieve, take the edge of your tea scoop or a spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid. 

- *Whisking vigorously means to whisk at a fast pace so you can aerate the matcha. Keep the whisk in one plane as you whisk back and forth. Avoid pressing the whisk into the bottom of the bowl although gently scraping the bowl sometimes cannot be avoided. 

​
Matcha Latte Recipe:

1 tsp (2g) matcha powder
1/4 cup (60ml) water at 176F (80C)
1/2 cup (120ml) milk
1 tsp sugar (optional)

1. Sift* matcha powder into a bowl.

2. Soften the bamboo whisk by submerging it in hot water for 30 seconds before whisking.

3. Add water to the matcha powder. Whisk vigorously* back and forth in a straight line until frothy and no clumps remain for about 30 seconds. (The placement of your whisk should be near the bottom of the bowl).

4. Lift the whisk near the surface and whisk in a zigzag direction for 10-15 seconds to break the big bubbles to create a microfoam.

5. Mix sugar with milk until sugar has dissolved. 

6. Pour whisked matcha onto milk and enjoy!

Feel free to adjust the amount of milk or sugar as desired. For a stronger matcha latte, double the matcha to 2 tsp and water to 1/2 cup water. 

Katelyn's Tips:

- *Sifting ensures a smoother texture since matcha has a tendency to clump. In the case you do not have a sieve, take the edge of your tea scoop or a spoon and draw vertical and horizontal lines across the powder to separate as many clumps as possible. Envision drawing a 4x4 tic-tac-toe grid. 

- *Whisking vigorously means to whisk at a fast pace so you can aerate the matcha. Keep the whisk in one plane as you whisk back and forth. Avoid pressing the whisk into the bottom of the bowl although gently scraping the bowl sometimes cannot be avoided.