Matcha is simple by nature, but the way it is prepared matters.
A smooth, balanced glass begins with a few considered steps: the right amount of matcha, water that is warm but never boiling, and a steady whisk until the powder becomes fully suspended.
At Muracha, we believe matcha is made best at home. Not rushed, or overcomplicated. Just a quiet process that gives shape to the pause.
What You’ll Need
- Yame No. 89 Matcha
- The Whisk
- The Chashaku
- A fine mesh sifter
- A bowl
1. Measure
Begin with 2 grams of matcha.
This is the ideal starting point for a smooth, balanced glass. If using a chashaku, this is approximately two rounded scoops. For a stronger preparation, use 3-4 grams.
2. Sift
Sift the matcha directly into your bowl.
Because matcha is finely stone-milled, it can naturally settle or form small clumps. Sifting creates a softer powder and helps the matcha blend more evenly with water.
3. Pour
Add 2 ounces of water heated to 175°F.
The water should be warm, never boiling. Water that is too hot can make matcha taste bitter and flatten its more delicate notes.
4. Whisk
Whisk in a soft M motion until the matcha is smooth and lightly foamed.
The goal is to suspend the matcha fully in water, creating an even texture without grit.
5. Build
Begin with your base, then pour the whisked matcha over the top.
For a latte, add 5 ounces of milk to your glass. For a Matchacano, add 5oz of water. Serve hot or iced.
6. Pause
A quiet reset for whatever comes next. The pause that powers you.