Recipes
Matcha recipes
Written for the powder you already own. Each one says which grade it wants, because using ceremonial in a smoothie is money set on fire.
Every recipe here starts from the same paste: 2 g of sifted matcha whisked into about 60 ml of water at roughly 80 °C. Milk, ice and sweetener go on top of that paste rather than into it. Whisking powder straight into cold or thick liquid is the single most common reason a homemade drink comes out gritty — milk is too viscous to break the clumps apart, so they survive into the mouth.
Each recipe also says which grade it wants, and that is not a formality. Milk and syrup cover exactly the delicacy that ceremonial grade charges a premium for, so a good culinary grade makes a better latte and costs roughly half as much per gram. Save the expensive tin for the bowl.
If a drink tastes harsh no matter what you do to it, the cause is usually the water temperature, the ratio, or a skipped sift — worked through in order here. If it tastes flat and smells of hay, the tin is old rather than wrong, and that is a different problem.
Matcha latte
A proper matcha latte in five minutes. The water temperature, the ratio, and the two mistakes that make homemade lattes taste like grass.
