HOW TO MAKE PERFECT MATCHA

Making matcha is simple once you know the basics. Follow these steps for a perfect bowl every time.

What You'll Need

• 1-2 teaspoons (2-4 grams) of matcha powder
• 60-120 ml hot water at 80°C
• Bamboo whisk (chasen) or electric frother
• Bowl (preferably wide and shallow)

Step 1: Measure Your Matcha

Sift 1-2 teaspoons of Hotto Matcha powder into your bowl using a fine mesh strainer. This removes clumps and ensures a smooth drink. Use less for a lighter tea (usucha) or more for a thicker, more intense version (koicha).

Step 2: Get the Temperature Right

Heat water to 75-80°C - not boiling. Water that's too hot creates bitterness and destroys delicate flavours. If you don't have a thermometer, let boiled water cool for about 5 minutes.

Step 3: Add Water

Pour 60-120 ml of hot water over the matcha powder. Start with less water for thicker matcha or more for a lighter consistency.

Step 4: Whisk Vigorously

Using a bamboo whisk, whisk rapidly in a zigzag or "W" motion (not circular) for 15-30 seconds until the matcha is frothy with small bubbles on the surface. If using an electric frother, froth for 10-20 seconds. The goal is a smooth, foam-topped drink with no powder clumps.

Step 5: Enjoy Immediately

Drink your matcha right away while it's fresh and the foam is still intact. The flavours are best when the tea is warm but not hot.

Adding Milk or Sweeteners

For a matcha latte, prepare your matcha as described above with 60 ml of water, then add 180-240 ml of steamed milk (dairy or plant-based). You can add honey, agave, or simple syrup to taste. However, keep ceremonial grade matcha simple—it's meant to be enjoyed on its own without milk or sweeteners to appreciate its complex, natural flavours. Save the additions for premium or culinary-grade matcha.

Pro Tips

• Always use fresh matcha stored in an airtight container in the fridge
• Clean your whisk immediately after use by rinsing with warm water
• Practice makes perfect. Your whisking technique will improve with each bowl