Making Matcha Easy
Ultimate Midori Brew Guide
| Brew Type | Matcha (per teaspoons) | Water Temp. | Initial Water (oz/ml) | Additional Water/Milk (oz/ml) |
|---|---|---|---|---|
| Traditional | 1 | 140°F-175°F (60°C-80°C) | 2 oz (60 ml) | None |
| Usucha (Thin) | 1 | 140°F-175°F (60°C-80°C) | 3-4 oz (90-120 ml) | None |
| Koicha (Thick) | 2 | 140°F-175°F (60°C-80°C) | 1 oz (30 ml) | None |
| Latte | 1 | 140°F-167°F (60°C-70°C) | 2 oz (60 ml) | 6-8 oz (180-240 ml) (Milk) |
| Cold Brew | 1 | cold/room | 2 oz (60 ml) | 2-4 oz (60-120 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).
- Cold Brew Matcha is like traditional matcha, but we use cold water. This removes astringency but reduces complexity. Only a specific cold brew-suited matcha recommended.
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
My go to matcha for work! Great for everyday use!
This was my first hojicha powder and I loved it. Perfect for lattes.
i love this matcha for daily use and it’s cheap i’ll 100% be repurchasing it
I started to drink matcha last year when my stomach couldn't take coffee anymore. Since then, my stomach issues have been resolved. I love my Matcha and I sometimes add a little bit of natural extract (coconut, almond and caramel are my favorites) in my oat, coconut or almond milk and froth before adding to my Matcha. To make it decadent on the weekends I add a little bit of maple syrup... Simply DELICIOUS 😋
Refreshing taste and quality of this matcha is great.
I love this matcha. it’s
affordable price with high quality matcha powder. I use it for matcha lattes, sometimes I mixed with Organic Ceremonial Matcha Gold, it tastes so smooth and strong. However, last time I I ordered 2 Tins(200g) but I only got one. I contacted the customer service via mail, and they said will sent it. I’m still waiting. I almost out and I’ll buy it again.
I've been on the hunt for hojicha powder for a while since I love the leaf brewed version so much. Powder provides a much creamier drink—love this product!
This brand is very popular for its matcha but the Hojicha is also WONDERFUL! Its aroma is very nutty and sweet; the taste is the same! It’s chocolatey and has a coffee hint that blends well with milk. I often drink this with water and topped off with milk, almost like an americano-style drink. I’ll definitely be purchasing again!
This matcha is so good. It has a clean, classic taste with notes of cucumber. And a mild bitterness with a round, smooth finish. It's dense in the mouth. It feels like a hug. Among a dozen other matcha, it was the best, outperforming products twice the price.
Excellente qualité/prix
Minority spring gold has gone beyond my expectations. I love to use it for my everyday matcha lattes. This was my third jar and will continue to buy this!!
I love this matcha it is so versatile. I use it for matcha lattes and it tastes so smooth and strong. The color is very potent and green. It lasts a long time too.
I find the matcha on the grassy side which I actually enjoy! Super affordable for a high quality matcha, and the color is great!
This was my first time trying hojicha. I was a bit skeptical because I had saw people online saying that it hojicha it itself had a “fishy” or “bong water” taste to it. This is why you should never listen to people online. The smell is so roasted and toasty. The powder is very fine and froths up beautifully. I can taste the caramel nutty flavors and it pairs so well with maple and earl grey. I will definitely buy more. In fact I prefer hojicha to matcha now! Thank you Midori Spring!
Super affordable for a high quality matcha powder. Easy to use
