Game, set, matcha

Master matcha with our ultimate guide. From understanding grading to brewing to making cookies, sandos and drinks – discover just how versatile it can be

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Matcha is a shade-grown tea, which encourages the bush to produce more amino acids and sweetness. The leaves should be vibrant, bright green with a rich jade or emerald hue, indicating high-quality and fresh young tea leaves.

Understanding the grades

Ceremonial-Grade Matcha

This is the highest grade of matcha made from the youngest tea leaves. The leaves are carefully stone-ground and the resultant matcha has a vibrant, deep green hue to its high chlorophyll content. It is smooth, naturally sweet, with a mild umami taste and no bitterness. Whisk it with hot water to prepare traditional tea (usucha or koicha).

Premium-Grade Matcha

Slightly lower in quality than its ceremonial counterpart, this matcha is still finely milled and has a bright green colour. It has a mildly grassy flavour with some sweetness and umami notes. Use it to make lattes, iced matcha drinks and mixed beverages.

Culinary-Grade Matcha

Since it is made from older tea leaves this matcha is a duller green. It is earthy, slightly bitter with robust green tea notes. Use it for making baked goods, smoothies and savoury dishes.

Top tip: If drinking matcha alone, always choose ceremonial or premium-grade products for the best experience. Culinary-grade matcha is ideal for recipes where other ingredients balance its stronger flavour.

How to brew the perfect cup

If drinking matcha alone, always choose ceremonial or premium-grade products for the best experience. Culinary-grade matcha is ideal for recipes where other ingredients balance its stronger flavour.

Traditional Usucha: thin matcha

Light & refreshing
Best for everyday drinking

1 tsp (2g) ceremonial-grade matcha

70ml hot water (not boiling, around 80°C)

Whisk vigorously in a zig-zag motion using a bamboo whisk (chasen).

Koicha: thick matcha

Intense & bold
Best for special tea ceremonies

2 tsp (4g) ceremonial-grade matcha

50ml hot water (80°C)

Whisk gently into a thick paste for a rich umami flavour.

Iced matcha

Refreshing & cooling
Best for summer drinks

1 tsp (2g) premium matcha

100ml cold water or milk

Shake in a bottle or whisk with an electric frother for a smooth blend. Serve over ice.

Top tip

Never use boiling water (100°C) for matcha – it burns the tea, making it bitter. Always aim for 80°C to preserve its delicate flavour.

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The right matcha whisk

The traditional matcha whisk, known as a chasen, is a crucial tool in matcha preparation. Made from bamboo, it breaks up clumps and creates a frothy layer of foam. If you don’t have a chasen, an electric milk frother can produce a similar effect, ensuring you’re always prepared for a perfect matcha experience.

ALWAYS SIFT MATCHA

Matcha clumps easily, so it’s always recommended to sift it through a fine-mesh sieve before adding water. This ensures even dispersion in the liquid and prevents lumps.

WHISKING TECHNIQUE

For a perfect frothy top, whisk vigorously in a zig-zag motion rather than in circles. This allows air to incorporate and creates a smooth, creamy foam.