26/01/2026
Get the Smoothest matcha every time ...
🍵 Top 5 Tips for the Best-Tasting Matcha
1. Use the right water temperature
DO: 70–80°C (not boiling)
DON’T: Pour boiling water on matcha — it burns the leaves and turns it bitter.
2. Sift before whisking
DO: Sift 1–2 tsp matcha to remove clumps for a smooth, creamy texture.
DON’T: Dump powder straight into water and hope the whisk fixes it.
3. Whisk with intention
DO: Whisk in a fast M or W motion until a fine foam forms.
DON’T: Stir in circles like coffee — you’ll get flat, grainy matcha.
4. Choose quality over quantity
DO: Use ceremonial-grade matcha for drinking straight — naturally sweet and smooth.
DON’T: Use dull, yellowish matcha for tea — it’s better for cooking if you don't want to waste it.
5. Drink it fresh
DO: Enjoy immediately after whisking for peak flavour and aroma.
DON’T: Let it sit — matcha oxidises quickly and loses its vibrancy.
Simple, elegant, and done right — matcha should taste smooth, fresh, and gently sweet, never harsh or bitter.
Enjoy, Love nya xx
