Hōjicha is roasted Japanese green tea, traditionally fired at high heat to create a warm, nutty, naturally sweet flavour.

It has very low caffeine and a smooth, comforting profile — perfect for evenings or for anyone sensitive to caffeine.

Cold whisking is the method of preparing matcha for iced drinks. To keep the flavour smooth and avoid clumping:
How to cold whisk:

1. Whisk matcha with 15 ml of 70–80°C hot water to dissolve and activate the flavour.
2. Add cold milk or cold water.
3. Whisk or froth again until smooth, then add ice.

This ensures a clean, lump-free, flavourful iced matcha.

Microfoam is the fine, silky foam that forms on top of properly whisked matcha. It’s prized among matcha lovers because it:

• Creates a smoother, softer mouthfeel
• Enhances comfort and creaminess
• Makes the drink feel more “ceremonial”

Is it necessary? Not at all — it’s a preference. Matcha is delicious with or without microfoam.

A Chawan is a traditional Japanese matcha bowl.

Its wide shape makes whisking easier, helping air flow through the matcha to create microfoam.

 A Chasen is a handcrafted bamboo whisk used for blending matcha.

It helps achieve a smooth consistency and beautiful microfoam.

Yes. A frother is a convenient alternative and works well for lattes, especially if you’re in a hurry. However, a bamboo whisk gives the smoothest texture and the most authentic matcha experience.

Not sifting the matcha Sifting is important — it prevents clumps and helps the matcha blend easily with water.

Using boiling water (100°C) This extracts too many tannins and catechins, causing bitterness and astringency. Always use 70–80°C water.

Not measuring correctly A measuring spoon gives convenience, but not perfect accuracy. For those who want consistent taste every time, many matcha enthusiasts use a high-sensitivity digital scale (especially for café-style drinks).

Whisking too gently You need a fast “M–shaped motion” to create microfoam.

Skipping the paste step Always whisk matcha with a small amount of hot water first before adding milk or more liquid.

Usucha (薄茶) means “thin tea” in Japanese.

It is the most common and modern way of drinking matcha — light, smooth, and easy to enjoy every day.

Characteristics of Usucha:

• Made with 2 g of matcha
• Whisked with 70–80 ml of hot water
• Texture is smooth and airy, with light microfoam
• Flavor is gentle, refreshing, and not too strong

Who is it for?

Perfect for beginners or anyone who prefers a balanced, easy-to-drink matcha.

• Daily matcha
• Cafés and lattes
• Wellness routines
• Ceremonial-style matcha at home

Koicha (濃茶) means “thick tea” in Japanese. It is the traditional, ceremonial style of matcha — rich, deep, and luxuriously concentrated.

Characteristics of Koicha:

• Made with 4–6 g of high-grade ceremonial matcha
• Mixed (not whisked) with about 20–30 ml of hot water
• Texture is thick, smooth, and syrupy
• Flavour is bold with strong umami and almost no foam

 Who is it for?

• Matcha connoisseurs
• Ceremonial practitioners
• Those who enjoy rich, intense umami

• Traditional Japanese tea ceremonies 
• Special occasions 
• When appreciating high-quality, shaded matcha

We’re here to help with orders, collaborations, or any matcha questions.

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