Tips for preparation and storage

This way your matcha won't be bitter

Temperature is everything: Use water that's between 70 and 80°C. If it's too hot, the matcha will burn and taste bitter.

Soft water: Use filtered or still mineral water: Chlorine or limescale will impair the delicate taste.

Quality matters: Choose Ceremonial grade for a mild, umami-rich flavor.

How to prevent your matcha from becoming lumpy

Always sift! Matcha is ultra-fine and clumps easily: simply strain it through a tea strainer for perfect distribution.

Pro tip: First, mix a little water (approx. 20 ml) into a thick, smooth paste. This will help the powder dissolve optimally and become particularly creamy.

How to make your matcha extra creamy

Chasen time: Beat with a bamboo whisk (chasen) in M or W movements, do not stir: this creates a nice foam.

Don't add too much water at once: First stir the paste, then add the remaining water (up to about 60-80 ml) and beat until creamy.

For Matcha Latte: First, whisk the matcha and a little water until creamy, then add the steamed (plant-based) milk. Sweeten if desired.

How to keep your matcha fresh & green

Store in an airtight container, protected from light, ideally in the refrigerator.

Consume promptly after opening ➔ Matcha oxidizes quickly and loses color and flavor.

Never use a wet spoon ➔ otherwise the powder will clump or become moldy.