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) |
Notes:
- 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 Method
(Step by Step with images)
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?
Koicha Method
Creating a cup of Koicha Matcha, which is a thick and intense style of Matcha, involves a few precise steps. Here’s a simple guide to help you craft the perfect Koicha Matcha:
- Prepare Your Tools: Gather a bamboo whisk (chasen), a tea scoop (chashaku), and a Matcha bowl (chawan). Ensure these are clean and dry before use.
- Sift the Matcha: Measure out about 3 to 4 grams (2 scoops with a chashaku or about 1 teaspoon) of high-quality Koicha Matcha powder. Sift it into the Matcha bowl to remove any lumps, ensuring a smooth texture in your tea.
- Add Water: Heat water to about 70-80°C (158-176°F). Add a small amount of hot water to the Matcha powder—approximately 40 ml (about 1.35 oz), just enough to create a thick paste. The exact amount of water can vary based on personal texture preference.
- Whisk the Matcha: Using your bamboo whisk, begin whisking the mixture gently but briskly in a back-and-forth motion. Unlike Usucha (thin Matcha), which is whisked vigorously to produce a frothy consistency, Koicha should be stirred thoroughly to achieve a smooth, viscous, and syrup-like consistency without froth.
- Serve Immediately: Once the Matcha has reached the desired texture, it is ready to be enjoyed. Koicha is best served immediately and savored for its deep, rich flavor.
Remember, Koicha is about appreciating the concentrated essence and flavors of Matcha, and it pairs well with traditional Japanese sweets or a quiet moment to yourself.
Making Thick (Koicha) Matcha
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
Let customers speak for us
I'm a huge matcha drinker, have tried all kinds from all brands. I just took my first sip of Midori Spring Emerald and am blown away by the quality, taste, and umami of this matcha (and this isn't even their "top of the line" product!). This stuff is fantastic. Will be buying my matcha here from henceforth, and looking forward to sipping their other blends.
Love the rich toasty aromatic flavour! Goes well with milk and sugar.
Love the aroma and taste
I absolutely love this matcha. It’s so delicious as a latte and not bitter at all.
A good roasted flavo squr that is absolutely addictive!
Love this stuff! So glad I stumbled upon this website. Love the Matcha, have shared it with multiple friends already.
The Rare Ceremonial matcha is rich, earthy and delicious. I highly recommended it!
Bought some matcha & hoji green tea powders and both are so delicious! Switched from daily coffee to daily tea!
I was really impressed by the strong green color of the Emerald Matcha when I first opened the package and continued to be impressed by the delicious smooth flavor profile, that's why I am about to place a second order after making Matcha Cherry Oat milk beverages all month long :-)
This matcha tastes absolutely amazing. I normally don't like the taste of Matcha but after tasting this brand my perception on matcha definitely changed. I really recommend this brand and their products! Thank you Midori Spring.
I love to start my day with Midori Gold. Makes the perfect matcha latte! Pro tip, add a little vanilla creamer to your milk before you steam it. Perfection.
I am a coffee girlie, but honestly, I love this MATCHA! Taste amazing, smells great, and the packaging is on point too!
While the "Emerald" is a great daily option that I can drink daily as a regular tea for the health benefits, the "Gold" option will make a great choice for special occasions, like during the holidays. 😎
Incredible. Almost as if you are drinking hojicha from a Japanese cafe or coffee shop. Very rich in flavor, color is beautiful, and blends well with all sorts of milk.
While I've tried genmaicha tea in the past that you have to steep, this is a unique option which is powdered, (like matcha tea.) Mixing rice in with the matcha not only keeps costs down, but it adds its own unique benefits to the mix.
While I typically stick to their "Emerald," as it was difficult finding an affordable ceremonial option to drink daily as a regular tea, this is another unique offering by Midori Spring.
