For the love of Matcha
A simple guide to preparing matcha at home
The Mitsuya Home Matcha Ritual
Matcha is more than a drink—it is a small ritual. The act of measuring, sifting, whisking, and preparing tea by hand creates a natural pause in the day. Whether you prefer a warm matcha latte or a refreshing iced matcha over milk, the process remains beautifully simple.
The Matcha Tools
Before you begin, gather your tools:
Matcha Bowl (Chawan)
The heart of the ritual. Used for whisking and enjoying matcha.
Katakuchi Matcha Bowl
A pouring bowl designed for whisking and transferring matcha into another vessel. Particularly useful for matcha lattes and serving matcha to guests.
Matcha Powder Sifter
Used to remove small clumps and create a smoother, frothier bowl of matcha.
Bamboo Matcha Scoop (Chashaku)
Traditionally used to measure matcha powder.
Matcha Whisk (Chasen)
Creates the signature silky texture and delicate layer of foam.
Chasen Holder
Used after preparation to help the whisk dry properly and maintain its shape.
Preparing Your Tools
Before making matcha:
Fill your matcha bowl with warm water.
Place the bamboo whisk into the water for 30–60 seconds.
Empty the bowl and dry lightly.
This softens the bamboo tines, helping the whisk glide smoothly and reducing the chance of breakage.
Recipe 1: Hot Matcha Latte
A comforting, creamy drink that balances the freshness of matcha with your favourite milk.
You Will Need
2 scoops (or 1 teaspoon) Matcha Powder
60ml hot water (around 75–80°C)
180–220ml oat milk, soy milk, or dairy milk
Optional: 1–2 teaspoons maple syrup or honey
Step 1: Sift the Matcha
Place the Matcha Powder Sifter over your matcha bowl.
Add 2 scoops matcha powder
Gently sift into the bowl.
This removes any clumps and helps create a smoother latte.
Step 2: Add Water
Pour 60ml of hot water over the sifted matcha.
Avoid boiling water, which can make matcha taste bitter.
Step 3: Whisk
Using your bamboo chasen:
Hold the whisk lightly.
Move in a quick "W" or zig-zag motion.
Whisk for approximately 20–30 seconds.
The mixture should become smooth and lightly frothy.
Step 4: Warm the Milk
Warm 180–220ml of oat or soy milk.
Froth if desired.
Step 5: Combine
Option A: Pour the milk directly into the matcha bowl.
Option B: Whisk the matcha in a katakuchi bowl and pour into your favourite mug before adding milk.
Add sweetener (sugar, honey) if desired.
Sit, sip, and enjoy.
Recipe 2: Matcha Over Iced Milk
Fresh, vibrant, and perfect for warmer days.
You Will Need
2 bamboo scoops (or 1 teaspoon) Matcha Powder
60ml water (75–80°C)
Ice
180–220ml oat or soy milk
Step 1: Sift the Matcha
Place 2 scoops of matcha into the Matcha Powder Sifter and sift into your bowl.
Step 2: Whisk
Add 60ml warm water.
Whisk vigorously using your chasen until smooth and frothy.
Step 3: Prepare the Glass
Fill a glass with ice.
Add 180–220ml of mill - oat or soy milk enhance the overall flavour of matcha.
Step 4: Pour
If using a katakuchi, simply pour the prepared matcha over the milk.
Watch the bright green matcha swirl through the glass.
Step 5: Enjoy
Leave layered for presentation or stir gently before drinking.
Using a Katakuchi
Many modern matcha drinkers enjoy preparing their matcha in a katakuchi bowl before pouring.
A katakuchi offers several benefits:
Easier pouring
Ideal for matcha lattes
Helpful when sharing tea
Reduces spills
Creates a more deliberate ritual
Simply prepare the matcha exactly as normal, then pour into your mug or serving glass.
Caring for Your Chasen
After use:
Rinse your whisk thoroughly under warm water.
Do not use detergent.
Allow excess water to drain.
Place on your Chasen Holder.
The holder helps maintain the curved shape of the bamboo tines and extends the life of your whisk.
The Mitsuya Home Way
There is no single "correct" way to enjoy matcha.
Some mornings call for a traditional bowl of tea. Others call for a creamy oat milk latte or a refreshing iced matcha over ice.
The ritual remains the same:
Sift. Whisk. Pause. Enjoy.
The beauty of matcha lies not in perfection, but in creating a small moment of calm within an ordinary day. 🍵🌿
