MATCHA TEA PREPARATION
Start with a quality, fresh Matcha and fresh filtered or bottled water, do not use distilled water

​​Matcha is not steeped, rather dissolved in hot water and whisked into a smooth paste-like liquid. Matcha can also be blended with steamed or frothed milk to create lattes, or used in many different recipes including health shakes, ice cream, and baked goods. 

     TRADITIONAL MATCHA PREPARATION

1. Pre-warm a Matcha or espresso cup with hot water
2. Place 1-2 teaspoons of Matcha into the cup, sift with a small sifter or tea strainer if clumpy
3. Add 2oz / 60ml hot water, the  maximum water temperature for Matcha is 175F / 80C (boil and cool 3 minutes)
4. Whisk vigorously in a zig zag motion until the tea is frothy

     MATCHA LATTE PREPARATION

1. Pre-warm a 12oz / 340ml latte glass, cup or mug with hot water
2. Place 1-2 teaspoons of Matcha into the cup, sift with a small sifter or tea strainer if clumpy
3. Add 2oz / 60ml hot water, the  maximum water temperature for Matcha is 175F / 80C (boil and cool 3 minutes)
4. Whisk vigorously in a zig zag motion until the tea is frothy
5. Add 10oz / 300ml milk, maximum milk temperature is 160F / 70C or use cold milk for an iced latte
6. Sweeten to taste
7. Garnish with a few sprinkles of Matcha powder, add ice for an extra cold iced latte

     MATCHA LATTE MILK FROTHER METHOD

1. Pre-warm a 12oz / 340ml latte glass, cup or mug with hot water
2. Add 12oz / 355ml milk to frother
3. Place 1-2 teaspoons of Matcha into frother, sift with a small sifter or tea strainer if clumpy
4. Froth till hot, maximum milk temperature is 160F / 70C or cold froth for an iced latte 
5. Sweeten to taste
6. Garnish with a few sprinkles of Matcha powder, add ice for an extra cold iced latte