How to Make the Perfect Cup of Matcha

Making the perfect cup of matcha is easier than you might think
and only requires one or two basic tools.
You can use a traditional bamboo whisk (chasen) or an electric
milk frother to achieve a smooth, fluffy consistency.

Step 1: Adjust the water temperature

If possible, set the kettle to a temperature of 70-80°C. If you don't have a
temperature-controlled kettle, wait about 10 minutes after boiling the water before
using it. Always use hot, not boiling, water to preserve
the delicate nutrients of matcha and avoid a bitter taste.

Step 2: Sift the matcha powder

Sift or pour 1-2 grams (about 1/2 to 1 teaspoon) of Yu'Matcha into a bowl
or cup using a fine tea strainer. This step ensures a smooth
,lump-free matcha and helps achieve the perfect consistency.

Step 3: Whip or froth 

• Traditional method: Add 15ml water and beat vigorously in a
  zigzag motion (letter M or W) with a bamboo whisk.
  Beat for about 15 seconds until thick, creamy foam forms.
  Then add more water (about 250ml) as needed.
• Modern method: Add 10 ml of water to the matcha and use a handheld
  electric frother. Immerse the frother, press the button and stir
  until foam appears. Then add more water or milk to
  your liking. 

Tips for making the perfect matcha:

• Matcha is versatile! You can enjoy it as a latte by adding
  milk (almond, oat or soy milk work great).
• For a refreshing version, make cold matcha by mixing it with cold
  water or milk in a shaker.