Matcha Storage Methods

Keep unopened matcha in the refrigerator or freezer. Once opened, store in the refrigerator away from strong odors, or in a cool, dry place away from direct sunlight.

Matcha Preparation Methods

Usucha

2 g matcha + 2 - 3 oz (60 - 90 mL) water

Sift & whisk matcha with water heated to 75–80°C (167–175°F) until smooth and frothy. Add ice for an americano. 

Koicha

4 g matcha + 2 oz (60 mL) water

Sift & whisk matcha with water heated to 75–80°C (167–175°F) until thick and smooth.

Latte

2 g matcha + 1 oz (30 mL) water + 3 oz (90 mL) milk

Sift & whisk matcha with water heated to 75–80°C (167–175°F) until smooth. Pour over milk. Add sweetener to taste (½ tsp or 5 ml). Serve with a few ice cubes. 

Strawberry / Fruit Latte

2 g matcha + 1 oz (30 mL) water + 3 oz (90 mL) milk

Sift & whisk matcha with water heated to 75–80°C (167–175°F) until smooth. Combine with fruit puree or syrup. 

Fruit Soda

2 g matcha + 1 oz (30 mL) water + 3 oz (90 mL) fruit soda

Sift & whisk matcha with water heated to 75–80°C (167–175°F) until smooth. Pour over fruit soda served with ice.