How to prepare your matcha

Hot or iced, plain or indulgent: matcha can be prepared in a thousand ways. All our recipes start with the same simple and quick base.

The base: whisked matcha

1. Measure: sift 2 g of matcha into a bowl, which is two Chashaku scoops. Sifting prevents lumps.
2. Pour: add water at approximately 75°C, never boiling. Let the water sit for a few minutes after boiling.
3. Whisk: whisk by drawing an "M" for about twenty seconds, with a flexible wrist, until a fine foam forms.

The amount of water changes depending on the recipe: 70 ml for a plain matcha, 40 ml for a latte base.

1. Plain matcha (hot)

The purest way to enjoy it. Ideal with Ceremonial N°1.

1. Whisk 2 g of matcha with 70 ml of water at 75°C.
2. Enjoy immediately, while the foam is still there.

2. Iced matcha

Fresh and light, for sunny days.

1. Whisk 2 g of matcha with 40 ml of water at 75°C.
2. Fill a glass with ice cubes and add 150 ml of fresh water.
3. Pour the matcha base over the top and stir.

3. Hot matcha latte

Smooth and comforting. Ideal with Everyday or Latte Blend.

1. Whisk 2 g of matcha with 40 ml of water at 75°C.
2. Heat 150 to 200 ml of milk, plant-based or regular, without boiling it, then froth it if you wish.
3. Pour the milk over the matcha.

Sweet version: add 1 to 2 tablespoons of syrup to the cup before pouring the milk. Vanilla, caramel, hazelnut, honey, or maple syrup: the choice is yours.

4. Iced matcha latte

The most popular, and the prettiest in the glass.

1. Whisk 2 g of matcha with 40 ml of water at 75°C.
2. Fill a glass with ice cubes and pour in 150 to 200 ml of cold milk.
3. Gently pour the matcha base over the top to create two layers, then stir before drinking.

Sweet version: pour 1 to 2 tablespoons of syrup into the bottom of the glass before the ice cubes.

5. Our signature: strawberry coconut matcha

The recipe that gave birth to Nami Matcha. Indulgent, fruity, and very photogenic.

1. Pour 2 tablespoons of strawberry syrup into the bottom of a large glass.
2. Add ice cubes, then 150 to 200 ml of coconut milk (coconut drink).
3. Whisk 2 g of matcha with 40 ml of water at 75°C and gently pour it over the top.
4. Admire the three layers, then stir and enjoy.

Which matcha for which recipe?

• Ceremonial N°1: for plain matcha, when you want to taste it pure.
• Everyday: versatile, it is suitable for all recipes.
• Latte Blend: more intense, it maintains its character with milk and syrup. Ideal for lattes and strawberry-coconut.

Quick tips

• Adjust the amount of syrup to your taste: start with one tablespoon, you can always add more.
• For a more intense taste, use 3 g of matcha.
• After use, rinse the whisk with lukewarm water and let it air dry.
• Close the matcha tin tightly and store it in a cool place, away from light.

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