How to Make Traditional Ceremonial Matcha
The one that started it all.
Before the flavours, the lattes and the mocktails, there is just this: a clean, gently sweet cup of matcha made the way it has been made for centuries. Our ceremonial grade matcha is smooth enough to drink on its own with nothing to hide behind, so it is worth taking the extra minute to whisk it properly.
Get the technique right once and you will make it on autopilot forever.
Serves 1
Ingredients
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1 to 2 teaspoons Sip Dopa Ceremonial Grade Matcha
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60ml hot water, just off the boil at around 80°C
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Optional: 150ml hot or cold water to lengthen, or milk of your choice for a lighter finish
Method
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Sift your matcha into a bowl or wide cup. Sifting is the small step everyone skips, and it is the difference between silky and lumpy.
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Add a splash of your hot water and whisk in a brisk zigzag, not a circle, for around 15 to 20 seconds until you have a smooth paste and a light foam on top.
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Top up with the rest of your water, or pour over milk if you want it softer and creamier.
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Drink it slowly and notice how much smoother it is than the café version you have been paying five pounds for.
Tips
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Water that is too hot is the number one cause of bitter matcha. If your kettle has no temperature setting, boil it and wait two minutes before pouring.
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No whisk? A small handheld frother or a jar with a tight lid and a good shake will get you most of the way there.
FAQ
What does ceremonial grade matcha taste like? Smooth, fresh and lightly sweet with a soft grassy note. Because it is a higher grade, it is far less bitter than the cheaper stuff, which is why you can happily drink it without milk or sugar.
How much matcha should I use per cup? Start with one teaspoon and go up to two if you like it stronger. There is no wrong answer, it comes down to how bold you like your cup.
Can I make ceremonial matcha as a latte? Absolutely. Whisk it with a little hot water first, then top with your favourite hot or cold milk.