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Midori Spring Brewing Chart

Brewing Method Midori Spring Matcha Water Temperature Taste Profile
Traditional Midori 1/2 to 1 tsp or 2 Chashaku scoops 60mL/2oz 72-76°c/162-169°f Rich, full bodied, creamy, smooth, sweet
Medium Midori 1/2 to 3/4 tsp or 1 Chashaku scoop 80mL/2.7oz 72-76°c/162-169°f Smooth, creamy, medium sweetness
Light Sweet Midori 1/2 to 3/4 tsp or 1 Chashaku scoop 90mL/3oz 68-72°c/154-162°f Light, very smooth, hint of sweetness

**Tips, the amount of Matcha and water can be adjusted depending on your taste preference.**

Traditional Method

What you need: Matcha Bowl (Chawan), Matcha Whisk (Chasen), Bamboo Scoop (Chashaku), Small Sifter

1. Warm up matcha bowl and bamboo whisk. Place whisk in bowl and fill ¹/3 of bowl with hot water. Let it sit for 1 minute, discard water. Dry bowl with clean cloth or paper towel.

2. With the bamboo scoop place 2 scoops of Midori Spring Matcha through a small sifter into bowl to avoid clumping.

3. Pour 60mL/2oz of hot water (72-76°c, 162-169°f) into bowl and whisk briskly in a "W" motion until fine foam appears. The whisk should not scratch the bottom of the bowl.

4. Sip and Enjoy!

Quick Method

What you need: Bowl or mug, Small Wire Whisk or Milk Frother, Teaspoon

1. Place 1/2 - 3/4 teaspoon of Midori Spring Matcha in mug, avoid clumps.

2. Pour 60mL/2oz of hot water (72-76°c, 162-169°f) into mug and whisk briskly in a "W" motion until fine foam appears. Can use a small wire whisk or milk frother.

3. Sip and Enjoy!