Introduction
There is an art to making matcha correctly.
The key is using water at 160°F (about 71°C), as hotter temperatures can scorch the delicate matcha powder, breaking down its compounds and releasing harsh tannins that make it taste bitter.
This temperature preserves the antioxidants, L-theanine, and caffeine for optimal health benefits without causing astringency.
Bring filtered water to a boil, then let it cool to exactly 160°F. Use a thermometer for precision, or remove from heat and wait 5-10 minutes after boiling (boiling is 212°F, so this drop prevents scorching).
Avoid microwaving, as it can create hot spots that unevenly heat the matcha
Sift 1-2 scoops of matcha into your bowl to eliminate lumps, ensuring even mixing and better froth.
Our Smash JTea Stainless Steel Spoon is perfectly measured to get you the proper serving of matcha.
Pour the 160°F water over the powder. Whisk in a rapid “W” or “M” pattern for 20-30 seconds until frothy and lump-free.
The low temperature extracts optimal flavor without scorching.
Enjoy the tea as is or continue on to Step 4 to add more flavor
Combine the matcha tea with a glass filled with ice and milk to make a Matcha Latte.
One of our favorite sweetener options is a serving of maple syrup, which balances well with the matcha flavor.
Add your favorite syrups, sweetener or sugar to your liking.
