Guides & How To's

A matcha latte is one of the easiest ways to enjoy authentic Japanese matcha at home. With its rich umami flavor, vibrant green color, and creamy texture, matcha latte has become a favorite drink worldwide. The good news is that you don’t need to visit a café to enjoy it — you can easily make a delicious matcha latte in your own kitchen with just a few simple tools. In this guide, we’ll show you how to whisk matcha properly and turn it into a smooth homemade matcha latte. What You Need to Prepare Before making matcha, prepare the following tools and ingredients: Ingredients 1.5–2 g sifted matcha powder (about 1 teaspoon) 60–70 ml hot water (around 80°C / 176°F) 150–200 ml milk (dairy or plant-based) Optional: sweetener such as honey, sugar, or maple syrup Tools Matcha bowl (chawan) Bamboo whisk (chasen) Matcha scoop (chashaku) or teaspoon Small sieve (for sifting matcha) Preparing the Tools 1. Soften the Bamboo Whisk Before using the bamboo whisk, pour some warm water into the bowl and soak the tips of the whisk briefly. This step helps soften the bamboo and prevents the delicate prongs from breaking. Afterward, discard the water and wipe the bowl dry. Step-by-Step: How to Whisk Matcha 1. Sift the Matcha Place 1.5–2 g of matcha powder into the bowl using a sieve.Sifting removes clumps and helps create a smoother drink. 2. Add Hot Water Pour 60–70 ml of hot water (about 80°C) into the bowl.Avoid boiling water, as it can make matcha taste bitter. 3. Mix the Matcha Use the whisk to gently stir the matcha at the bottom of the bowl to remove any remaining lumps. 4. Whisk Quickly Hold the whisk vertically and whisk briskly using your wrist.Move the whisk in a quick “M” or “W” motion back and forth until a fine, creamy foam forms on the surface. 5. Finish the Matcha Once the surface is covered with small, delicate bubbles, slowly lift the whisk from the center of the bowl. You now have a perfectly whisked bowl of matcha. Turn It Into a Matcha Latte Heat and froth 150–200 ml of milk. Pour the milk into your whisked matcha. Add sweetener if desired. Stir gently and enjoy your homemade matcha latte. Tips for Making Better Matcha Use the right water temperatureThe ideal temperature is around 80°C (176°F). Boiling water can destroy matcha’s delicate flavor. Whisk using your wristInstead of stirring in circles, whisk quickly back and forth to create fine foam. Use the right matcha ratioA good balance is 2 g matcha with 60–70 ml water before adding milk. Aim for fine foamThe best matcha has a smooth layer of tiny bubbles on top. No Bamboo Whisk? No Problem If you don’t have a bamboo whisk, you can still prepare matcha using simple kitchen tools. Try one of these alternatives: A teaspoon in a mug A small milk frother A shake bottle or jar Mix the matcha with a small amount of water first to create a smooth paste, then add the remaining water and milk. Enjoy Authentic Matcha at Home Making matcha at home is simple, relaxing, and rewarding. With high-quality matcha and a little practice, you can enjoy a café-style matcha latte anytime. Whether you prefer it hot, iced, or slightly sweetened, matcha brings the taste of Japanese tea culture right into your home.

Japan is home to many varieties of green tea, each with its own unique cultivation method, flavor profile, and cultural significance. From the luxurious sweetness of Gyokuro to the roasted aroma of Hojicha, Japanese teas offer a wide spectrum of tastes and experiences. Below is an introduction to some of the most popular types of Japanese tea. Gyokuro (玉露) Gyokuro is considered one of the highest grades of Japanese green tea. It is cultivated using a special shading method that enhances its sweetness and rich umami flavor. About 20 days before harvest, the tea plants are shaded from sunlight using straw mats or special cloth. By limiting sunlight, the conversion of amino acids (such as theanine) into catechins is suppressed. As a result, Gyokuro develops a deep umami taste with very little bitterness. Gyokuro is also known for its distinctive aroma called “Ooika” (covered aroma), often described as slightly reminiscent of seaweed. Kabusecha (かぶせ茶) Kabusecha is another shaded green tea, but the shading period is shorter than Gyokuro, typically around one week. During this time, the tea plants are covered with straw mats or cloth to reduce sunlight. This process produces tea leaves with a deep green color, mild bitterness, and a rich umami flavor. Kabusecha can be considered a balance between Gyokuro and Sencha, combining sweetness with the refreshing qualities of regular green tea. Sencha (煎茶) Sencha is the most commonly consumed tea in Japan and represents the classic Japanese green tea experience. After the tea leaves are harvested, they are quickly steamed or heated to stop oxidation, making it a non-fermented tea. The leaves are then rolled and dried to preserve their flavor. Sencha offers a refreshing taste with a balance of umami, mild bitterness, and grassy aroma, making it a daily favorite for many Japanese households. Sencha green tea First-hervest sencha Sakura Sencha Fukamushi Sencha (深蒸し煎茶) Fukamushi Sencha, or deep-steamed green tea, is a variation of Sencha. The tea leaves are steamed about twice as long as regular Sencha, which breaks the leaves into smaller particles. This results in a tea with: A richer green color Fuller flavor Less bitterness Because the leaves are finely broken, more of the tea’s beneficial components are released into the cup. Fukamushi Green Tea (Loose Leaf) Kukicha (茎茶) Kukicha, also known as stem tea, is made from the stems of young tea shoots that are separated during the finishing process of Gyokuro or Sencha production. This tea has a light, refreshing aroma and natural sweetness. Stems from high-grade teas such as Gyokuro are especially prized and are often called Karigane. Organic Kukicha Tea Matcha (抹茶) Matcha is a powdered green tea made by grinding tencha leaves using a traditional stone mill. Unlike other teas where the leaves are steeped and discarded, matcha is consumed entirely, allowing you to enjoy all of the nutrients from the tea leaves. Matcha is widely known for its use in the Japanese tea ceremony, but today it is also popular in: Lattes Desserts Sweets Modern cuisine High-quality matcha for thick tea (Koicha) traditionally used leaves from older tea plants, while modern cultivation focuses on suitable cultivars such as Samidori, Gokou, Asahi, and Yabukita . Organic Ceremonial Grade Matcha Official store exclusive matcha More Matcha Hojicha (ほうじ茶) Hojicha is a roasted green tea made by roasting Sencha, Bancha, or Kukicha at high temperatures. The roasting process gives Hojicha its distinctive: Toasty aroma Warm brown color Low bitterness Because roasting reduces caffeine content, Hojicha is often enjoyed by children and older adults, and it is commonly served in the evening. Hojicha Tea Organic Hojicha Powder Hojicha Latte Powder Genmaicha (玄米茶) Genmaicha is a blend of green tea (Sencha or Bancha) and roasted brown rice. The roasted rice gives the tea a pleasant nutty aroma, while the green tea adds freshness and light bitterness. Since the amount of tea leaves is reduced, Genmaicha also contains less caffeine, making it a gentle and easy-to-drink tea for people of all ages. Genmaicha Green Tea ✨ Discover the diversity of Japanese tea and find your favorite flavor. From the refined sweetness of Gyokuro to the comforting aroma of Hojicha, each tea reflects the craftsmanship and tradition of Japanese tea culture.

Matcha Powder vs Hojicha Powder: What’s the Difference? If you’re exploring authentic Japanese tea for your daily routine, you may be wondering: Matcha or Hojicha? Both are traditional Japanese green teas, but their flavor, caffeine level, and health benefits are very different. Here’s a clear guide to help you choose the right one for your lifestyle.   🌿 What Is Matcha Powder? Matcha is made from tencha, a special shade-grown tea leaf cultivated in renowned tea regions like Uji. How Matcha Is Made Tea leaves are steamed Carefully dried Stems and veins are removed Processed into tencha Slowly stone-milled into fine powder Because you consume the entire leaf in powdered form, matcha delivers concentrated nutrients. Nutritional Benefits of Matcha Rich in catechins (powerful antioxidants) Contains L-theanine for calm focus Vitamins A, C, and E Dietary fiber Caffeine Content Approximately 68mg per serving Why Choose Matcha? Supports antioxidant protection Enhances concentration Promotes metabolism Ideal for morning energy With its vibrant green color and umami-rich taste, matcha is perfect for lattes, smoothies, baking, or traditional tea preparation.   🔥 What Is Hojicha Powder? Hojicha powder is made from roasted green tea leaves such as: Sencha Bancha Stem tea Unlike matcha, hojicha is roasted at high temperature, which changes its color, flavor, and caffeine content. How Hojicha Is Made Green tea leaves are strongly roasted Then ground into fine powder Nutritional Characteristics Roasting reduces Vitamin C Increases pyrazine, a compound responsible for its nutty aroma May help promote blood circulation Caffeine Content Approximately 20mg per serving Why Choose Hojicha? Low caffeine Gentle on the stomach Naturally relaxing Perfect for evening drinks Hojicha has a warm brown color and a smooth, roasted flavor with natural sweetness and almost no bitterness.   🍵 Matcha vs Hojicha: Quick Comparison Feature Matcha Powder Hojicha Powder Raw Material Tencha (shade-grown) Sencha, Bancha, or Stem Tea Processing Steamed & Stone-milled High-temperature Roasted Color Bright Green Warm Brown Flavor Umami, vegetal, rich Nutty, roasted, mild Caffeine ~68mg ~20mg Best For Energy & Focus Relaxation & Evening Tea   Which One Should You Choose? Choose matcha powder if you want: Natural energy High antioxidants A vibrant green latte or smoothie Choose hojicha powder if you prefer: Low caffeine A gentle, calming drink A roasted, nutty flavor Many tea lovers actually enjoy both — matcha in the morning for focus, hojicha in the evening to unwind. Final Thoughts Both matcha and hojicha are traditional Japanese teas with unique benefits. Whether you’re looking for antioxidant-rich energy or a soothing roasted tea experience, understanding their differences helps you make the best choice for your health and taste preferences. If you’re exploring premium Japanese tea, especially from historic tea regions like Uji, choosing high-quality stone-milled matcha or carefully roasted hojicha makes all the difference.

  Yamasan Organic Matcha Grades Discover our premium matcha from Kyoto and Kagoshima. Each grade is carefully crafted for its specific use—whether it's for tea ceremonies, lattes, or culinary creations. 🍃 Yamasan Organic Ceremonial Grade Matcha (For Tea Ceremony) Powder Color: Deep and darker green Taste: Creamy and sweet with umami flavor. No bitterness. Cultivar: Sae-midori, Oku-midori Picking Method: 1st harvest only Shop Now - Ceremonial Grade Matcha ヤマサン オーガニック セレモニアルグレード抹茶（茶道用） 京都府・鹿児島県産抹茶 粉の色：濃く深い緑色 味わい：クリーミーで甘く、旨味が感じられる味わい。苦味は一切なし。 品種：さえみどり、奥みどり 摘み取り方法：一番茶のみ使用 ☕ Yamasan Organic Cafe / Latte Grade Matcha (For Drinking with Milk or Coffee) Powder Color: Bright green Taste: Light sweetness with a slight bitterness at the end Cultivar: Yabukita, Oku-midori Picking Method: 1st and 2nd harvest mixed. Machine picking Shop Now - Cafe Latte Grade Matcha ヤマサン オーガニック カフェ／ラテグレード抹茶（ミルクやコーヒーと一緒に楽しむ用） 粉の色：鮮やかな緑色 味わい：最初は軽やかな甘さが感じられ、後味にわずかな苦味あり 品種：やぶきた、奥みどり 摘み取り方法：一番茶と二番茶をブレンド、機械摘み 🍰 Yamasan Organic Culinary Grade Matcha (For Baking, Desserts, and Ice Cream) Powder Color: Light green Taste: Sweetness and bitterness with a strong tea aroma Cultivar: Yabukita from Kagoshima Picking Method: 1st and 3rd harvest mixed. Machine picking Shop Now - Culinary Grade Matcha ヤマサン オーガニック クッキンググレード抹茶（お菓子作りやデザート、アイスクリーム用） 粉の色：薄い緑色 味わい：甘さと苦味がバランスよく、濃いお茶の香り 品種：鹿児島県産やぶきた 摘み取り方法：一番茶と三番茶をブレンド、機械摘み 🔍 Key Differences Between Matcha Grades Color: 1st harvest leaves have vivid, deep blue-green color, while the 2nd and 3rd harvest leaves have more yellow and a faded color. Aroma: 1st harvest leaves contain a rich, roasted, chocolate-like, or nutty aroma, while the 2nd and 3rd harvest leaves have a weaker aroma and can lose it if improperly stored. Taste: 1st harvest leaves have more sweetness and umami, while 3rd harvest leaves tend to have a lot more bitterness. 色: 一番茶の葉は鮮やかで深い青緑色をしています。二番茶や三番茶は黄色味が強く、色が薄くなります。 香り: 一番茶の葉は豊かな香りを持ちます（焙煎のような香り、チョコレートのような香り、ナッツのような香りなど）。二番茶や三番茶の葉は香りが少なくなり、不適切な保存方法では香りが消えてしまうこともあります。 味: 一番茶の葉は甘さと旨味が豊富に含まれていますが、三番茶は苦味が多くなります。

Explore the matcha trend sweeping social media! Learn what matcha is, the difference between ceremonial and café grades, and how to make it the traditional way.