Different Ways to Make Matcha

Whip up some Matcha!


I find that a lot of people are a bit apprehensive about preparing Matcha because of the whole ceremonial connotations with this tea. They shouldn't be. What's the worst that can happen? Your crema is not rich enough - no biggie. It is too weak - add more. Too thick - thin it down.

The point is that whilst Matcha making can be an art and a ritual, this shouldn't scare you away. I openly admit that my whisking action needs a little work and I sometimes stare enviously at the perfect crema on someone's Instagram but Matcha is actually a really easy tea to make if you follow the steps in this video. Grab a jam jar and get shaking!

An extra tip: my mother has a Matcha everyday and she whips it up cold in one of those nespresso milk frothers (with water) - it works really well if you have one!

Here are a few other videos for making and experimenting with Matcha

We think you’ll love:

The perfect way to store your tea. Stackable tins which have been designed to keep your tea organised easily.

Organic Oolong processed in low oxygen to increase GABA to 200mg per 100g. Summer rain, apricot jam, wet wood and chestnut honey.

Anji Bai Cha

Top shelf grade. Pre Qing Ming picked Anji Green. Freshly mowed grass, asparagus umami, starfruit and green pumpkin seeds.

2010 Gong Ting Shu PuErh

Ultra-fine royal picking 2010 Bulang ripe PuErh. Milk biscuits, custard, palm sugar and pear drops.