Choosing Quality Matcha

The best matcha comes from hand-picked, spring-harvested leaves, which give it that vibrant green color and rich, smooth flavor. Good matcha makes all the difference – you can taste the care that went into growing it.

The Perfect Cup: My Ritual

• Sift the Matcha
  Trust me, this step is worth it. Sifting keeps the matcha from clumping, making it silky smooth. I use 1½ teaspoons of matcha and gently shake it through a sifter.
• Heat the Water Just Right
  Soft water works best, and temperature matters. I bring the water to a boil, then let it cool slightly to 167ºF–185ºF—hot enough to bring out the flavor but not burn the matcha.
• Whisk to Perfection
  Here’s where the magic happens. I add the matcha to my favorite bowl, pour in the hot water, and whisk in a quick “M” or “W” motion using a bamboo whisk. The key is to be firm but not rushed. When a creamy layer of foam forms, I slow down, smooth the surface, and lift the whisk gently to finish.

Traditional vs. Modern

Some days, I drink matcha the traditional way – pure and simple. Other times, I crave a little comfort, so I add oat milk and a touch of honey for a creamy, lightly sweet latte. There’s no wrong way to enjoy it, just what feels right for you.

The Ritual of Matcha

For me, matcha is more than just a drink – it’s a moment of peace before the chaos of the day. I put on some soft jazz or meditation music, take a deep breath, and let the warmth of the cup ground me.

If you’re looking to make this ritual part of your life, try our ceremonial-grade matcha. Trust me, you’ll feel the difference.