How to brew
Three steps. Ninety seconds.
All you need: a bowl, a bamboo whisk (chasen), a fine sieve and water at 63–70 °C.
- 01
Sift
Sift 2–4 g of matcha into the bowl through a fine sieve, depending on how strong you like it. No lumps, finer foam.
- 02
Water
Ratio 1 : 13 – 13 ml of water per gram of matcha, so about 26 ml for 2 g. Temperature 63–70 °C: cooler tastes sweeter, warmer more robust. Adjust the water to taste.
- 03
Whisk
Whisk with a chasen in quick W-strokes until a fine, even foam forms.
Usucha
- 2–4 g Matcha
- Water 1 : 13 – 13 ml per gram (2 g ≈ 26 ml), 63–70 °C
- whisk until a fine foam forms, drink immediately
Matcha Latte
- 3 g Matcha
- ≈ 40 ml water (1 : 13) · 63–70 °C, whisk until foamy
- Cold: pour over 200 ml cold milk and ice
- Warm: matcha in the cup first, then 200 ml warm milk
For a latte: cold, pour the whisked matcha over cold milk and ice. Warm, put the matcha in the cup first, then add the warm milk.
Ready when you are.
30 g of first-harvest matcha. Shipped from Vienna or picked up at BERT.