Tea & Matcha Guides

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 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 1. Heat and froth 150–200 ml of milk. 2. Pour the milk into your whisked matcha. 3. Add sweetener if desired. 4. Stir gently and enjoy your homemade matcha latte. Tips for Making Better Matcha Use the right water temperature The ideal temperature is around 80°C (176°F). Boiling water can destroy matcha's delicate flavor. Whisk using your wrist Instead of stirring in circles, whisk quickly back and forth to create fine foam. Use the right matcha ratio A good balance is 2 g matcha with 60–70 ml water before adding milk. Aim for fine foam The 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 them 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-harvest 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 uses leaves from older tea plants, while modern cultivation focuses on suitable cultivars such as Samidori, Gokou, Asahi, and Yabukita.   Organic Ceremonial Grade Matcha Official Online 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.