Your cart

Your cart is empty

Get a free tea accessory when you spend over $60!

Making Matcha Easy

Ultimate Midori Brew Guide

Brew Type Matcha (teaspoons) Water Temp. Initial Water (oz/ml) Additional Water/Milk (oz/ml)
Traditional 1 175°F (80°C) 2 oz (60 ml) None
Usucha (Thin) 0.5 175°F (80°C) 3-4 oz (90-120 ml) None
Koicha (Thick) 2 175°F (80°C) 1 oz (30 ml) None
Latte 1 175°F (80°C) 2 oz (60 ml) 6-8 oz (180-240 ml) (Milk)
Iced Matcha 1 175°F (80°C) 2 oz (60 ml) 6-8 oz (180-240 ml) (Cold Water/Ice)


  • For Traditional and Usucha, whisk the Matcha with the initial water until frothy.
  • Koicha is a thick paste, needing more Matcha and less water. It's gently kneaded with the whisk.
  • For a Latte, mix Matcha with initial hot water, then add milk (dairy or plant-based).
  • Iced Matcha is like Usucha but served over ice or with cold water.

Feel free to adjust these ratios to find your perfect cup of Matcha!

Our Staff's Pick Recipe

Looking to elevate your Matcha making experience? Here are some Staff favorite recipes to get the the most out of our Matcha, feel free to experiment on your own!

Quick Sweet Frothy Recipe

Our electric whisk method for making frothy Matcha is quick and easy, and it allows us to create a rich, silky texture without the need for milk or additives. Our Tenryū Matcha is particularly good at providing this texture.

We love this quick and mechanical method! An electric frother (whisk) is a quick and efficient way to make Matcha, resulting in a lighter and sweeter flavor with a creamier texture. However, it may produce a less savory brew compared to the traditional method, which tends to have a stronger umami taste. If you're feeling adventurous, check out the traditional method below!

Traditional Method

Our favorite recipe for making a nice silky, sweet brew with a hint of savory umami. This is not necessarily fast, but we love this method (when we have time to savor the depth of the umami flavor).

Traditional Sweet Umami Recipe

1. Scoop some powder

Add 2g (or more for the bold) of your favorite Midori Spring Matcha. Adjust based on preference, but this is what we like.

1.2 Sifting (Optional but effective)

use a sifter to finely breakup the powder for even distribution.

2. First Pour

Pour a small amount of 70C water to wet the powder.

2.1 Let It Bloom

Let the water saturate the Matcha, pulling the flavor and aroma to the surface.

3. Make a green sludge

Use your Chasen (whisk) to smooth out the remaining clumps and make a pasty sludge texture. This is a pre whisk to ensure a smooth velvety final texture.

4. Add Remaining Water

Still using 70C water, pour until about 70g.

5. Whisk It...Fast

Whisk in a W or M motion, and try to do it fast. Think about how quickly an electric frother moves!

Smooth and frothy

Ready for a sip?

The Midori Traditional Kit

Make Matcha like a tea Master with these must-have items

The Midori Traditional Kit

Make Matcha like a tea Master with these must-have items