Iced Matcha Latte
To make a delicious iced matcha latte, use 3 grams of matcha and however much sweetener, usually 20-30 g of simple syrup or honey (less for less sweet) and 8-10 oz of milk.
You can use 5g matcha, 30-40 g sweetener, 12-14 oz milk for a larger size.
Whisk your matcha up vigorously before or shake in a shaker and pour through a strainer to avoid lumps of matcha powder in the latte.
Hot Matcha Latte
Making a hot matcha latte uses the same instructions but instead of cold milk, steam your milk after you mix the matcha and then pour the milk over like a latte.
Ceremonial Matcha
Generally add 1g of matcha per 80ml of hot water or 2g per 120ml. We recommend anywhere from 140F/60C to 176F/80C temperature water. The higher the temperature, the more astringent your tea will be. For higher quality ceremonial grades, use a lower temperature water.
Using a matcha bowl or chawan, add matcha to your bowl then add water. Vigorously mix the matcha and water until you see a froth form. Using a ceremonial whisk or chasen makes it easy. We recommend you get one if you want to have a serious matcha drinking experience as it is the one tool in the process that is unique and hard to replace. If you own a nice ceremonial bowl or chawan, the bamboo whisk/chasen mixes thoroughly and does not damage the bottom of the bowl. If you don't have one, a frother, shaker, metal whisk, or fork might be able to make similar results.
Matcha generally uses (175F/80C) temperature water. For a less intense flavor, use a lower temperature water (158F/70C). Adding more grams of matcha will increase the boldness of the latte. For ceremonial grade matcha, a lower temperature is preferred (140F/60C).