Heymatcha Quick Start Guide

Simple Steps to Your First Matcha Moment.
Just getting started? These easy recipes and storage tips will help you brew with confidence and get the most out of every scoop.

Traditional Matcha

You’ll need:

  • 1–2 scoops of matcha (1g–2g)
  • 70–80ml hot water (70–80°C)
  • Chasen/Bamboo whisk (if it's your first time using your whisk, please read this first)
  • Chawan (matcha bowl)
  • Fine Sift (optional)
  • Bamboo scoop (optional)

Steps:

  1. Sift 1-2 scoops (1g - 2g) of matcha into your bowl to avoid clumps.
  2. Pour in hot water.
  3. Whisk using a fast W or zig-zag motion until a frothy layer appears.
  4. Sip and enjoy!

Note:

If you’re enjoying matcha as is, no milk or sweetener, we recommend using our ceremonial grade for a smoother, more delicate flavour.

Iced Matcha Latte

You’ll need:

  • 1–2 scoops matcha
  • 60ml hot water (70–80°C)
  • 1 tsp maple syrup or sweetener (optional)
  • ¾ cup cold milk (oat and almond are great)
  • Ice

Steps:

  1. Sift and whisk your matcha with hot water until smooth.
  2. Add sweetener (if using).
  3. Fill a glass with ice, pour in milk, then top with matcha.
  4. Stir gently. Enjoy the swirl.

Note:

You can use ceremonial grade, culinary grade, or even hojicha powder — it all comes down to your taste and budget. This recipe is a starting point. Feel free to adjust sweetness, strength, or milk type to make it your own.

Matcha Storage Tips

Whether you're using our resealable pouch or our airtight tin, a little care keeps your matcha fresher for longer.

  • Always reseal tightly after each use
  • Store in a cool, dry place — the fridge is ideal
  • Avoid exposure to light, moisture, and heat
  • For best flavour and colour, use within 30–60 days

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