Technique · 3 parts
How to make usucha
The everyday thin matcha preparation, whisked to a fine, even foam.
Technique
How to actually make it
18 technique cards on whisking, water, grinding, storage and the mistakes that make a bowl bitter. Each one is its own page, and you can mark the ones you have practised.
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Technique · 3 parts
How to make koicha
The thick, kneaded preparation reserved for high grade matcha.
Technique · 3 parts
Water temperature matters
Lower water temperature protects amino acids and softens bitterness.
Technique · 3 parts
Choosing your matcha grade
Grade labels are marketing, so judge color, particle size, taste, and origin.
Technique · 3 parts
Storing matcha properly
Matcha is fragile, so airtight, cold, and dark are non-negotiable.
Technique · 3 parts
Caring for your chasen
A bamboo whisk is delicate and will last longer with simple, soap-free care.
Technique · 3 parts
Caffeine and L-theanine balance
A typical bowl of matcha pairs roughly 60 to 70 milligrams of caffeine with around 50 milligrams of L-theanine.
Technique · 3 parts
Common mistakes
Most bitter or grainy bowls trace back to a small handful of habits.
Technique · 3 parts
Iced matcha technique
Iced matcha works best when the powder is fully dissolved before it meets the ice.
Technique · 3 parts
Building a matcha latte
Dissolve in water first, then add milk for a smooth, lump-free latte.
Technique · 4 parts
Water source and quality
Soft, low mineral, neutral pH water lets matcha umami come through.
Technique · 4 parts
Whisk technique deep dive
Foam comes from the wrist, the angle of the chasen, and where the tines sit in the bowl.
Technique · 4 parts
Koicha or usucha, when
The same powder reads differently as a thin whisked bowl or a thick, kneaded paste.
Technique · 4 parts
Why matcha foams
Microfoam is saponins, fine particles, the right temperature, and incorporated air.
Technique · 4 parts
Troubleshooting a bitter bowl
Bitterness is usually water temperature, ratio, age, or quality, in that order.
Technique · 4 parts
Freshness and storage in depth
Oxygen, light, heat, humidity, and time each pull color and aroma out of matcha.
Technique · 4 parts
Traveling with matcha
Powder rules, packaging tips, and how to brew a clean bowl in a hotel room.
Technique · 4 parts
Ceremonial and culinary, side by side
The same plant, milled and graded for very different jobs in the cup or the kitchen.