NEW TO MATCHA?

WHAT IS
JAPANESE MATCHA?

Matcha is finely ground tencha tea. Japanese matcha comes from Japan; latte blends can include other ingredients.

Choose pure tea or a sweetened blend. Ours pairs Japanese matcha with monk fruit.

Meet our matcha + monk fruit blend. Read the tea’s history.

Tea definition: Japan Matcha Association.

Pure matcha or a latte blend?

Pure matcha is powdered tea. Blends include other ingredients, so the same scoop can contain less tea.

Follow your pack’s directions. Pure-tea recipes don’t apply to every blend.

Full ingredients and serving details come before sale. Meet the blend.

READ THE
INGREDIENTS.

Read the full list, not just the front of the pack.

Ingredients are listed by weight, from most to least. Look for any stated matcha percentage too. FSANZ explains how to read the list.

For example: 10g of a blend containing 8% matcha gives you 0.8g of tea. Two grams of pure matcha gives you two grams of tea. Different powders need different recipes.

That’s an example, not the formula or serving directions for our blend.

Meet our matcha + monk fruit blend. Choosing for a venue? Use the café sample checklist.

Grassy, bitter or just too much milk?

Change one thing at a time: water temperature, powder or milk.

It’s bitter.

For a pure-matcha latte, start with water around 70–80°C rather than straight from a boiling kettle. If it’s still too strong, reduce the powder a little. The tea itself matters too.

It tastes like milk.

Measure the milk before you add it. Start with 150ml in the recipe below. A very large glass and melting ice can dilute the tea much more than you expect.

There are clumps.

Sift the powder first. Whisk it with a little warm water in a bowl, then add it to your milk. Dry powder stirred straight into cold milk is harder to mix evenly.

Adjust the recipe and save your amounts

Your first iced matcha latte.

For pure matcha. Adjust to your tea’s directions.

1. Sift the matcha into a bowl.
2. Add the warm water and whisk briskly in a W motion.
3. Put ice and milk into your glass.
4. Pour in the whisked matcha, stir and taste.

You’ll need a sieve, bowl, whisk and scale. Adjust the recipe.

Choose for the cup you drink.

Compare it how you drink it: with milk or water. Colour and “ceremonial grade” don’t tell you the whole story.

Compare ingredients, origin and cost per serve. Different powders need different amounts.

Both contain caffeine. Dose, milk and extras change the drink. Compare coffee and matcha.

HOW TO
STORE MATCHA.

Follow your pack. Pure tea and blends can need different storage.

• Use a dry scoop and close the pack after serving.
• Keep it away from sunlight, steam and a hot kitchen bench.
• If your pack says to refrigerate it, leave the cold container sealed until it reaches room temperature before opening. That helps keep condensation out.
• Follow the best-before date and after-opening directions supplied with your product.

At a café, keep the service container dry and closed. Record when you open each pack.

More on moisture and matcha storage.

A FEW
QUICK ANSWERS.