The café version is convenient. The home version — when you take two extra minutes — is something else entirely.
This isn’t complicated. It’s just deliberate.
What you need
• 2g Meiso Ceremonial Matcha (roughly one heaped bamboo scoop)
• 30ml water at 75°C
• 150ml milk of choice — oat for neutral sweetness, full-fat dairy for richness
• A chasen, or a small electric frother
• A warmed cup
The method
Warm your cup first. Cold ceramic pulls heat from the drink before it reaches you.
Sift the matcha directly into your bowl or cup. Skipping this step is why matcha clumps.
Add the 75°C water — not boiling, never boiling. Boiling water turns good matcha bitter. 75°C keeps it sweet.
Whisk in a firm W-motion for about 20 seconds until the surface shows a fine, even foam.
Heat your milk separately. Don’t boil it. Pour slowly over the concentrate.
Drink it before it cools.
Why ceremonial grade matters here
Culinary grade is processed differently — it’s intended for baking, where the matcha is diluted into batter or sugar. Drunk straight in a latte, the difference is audible. Ceremonial grade whisks smooth. It foams. It carries the umami without the bitterness.
Meiso is first-harvest, stone-ground, and Gold Award-winning at the 2024 Golden Leaf Awards. For a drink you’re making every morning, it’s worth starting there.