The Ritual
Two grams. One minute of calm.
Preparing matcha is not complicated — it is precise. Follow these steps and you will get the color and foam you see in our photos, every time.
Usucha — the classic whisked matcha
- Sift. With a bamboo scoop (chashaku), place 2 g of matcha — about two scoops — into a fine sifter over your bowl (chawan) and sift it through. Sifting is what guarantees a smooth, lump-free bowl. The chashaku handles the dry powder; the chasen (whisk) never touches it dry — it is only for whisking.
- Add water. Pour in 70 ml (about 2.4 oz) of water at 70–80 °C / 158–176 °F. Boiling water scorches matcha and turns it bitter.
- Whisk. Whisk briskly with the chasen in a zigzag "M" motion, from the wrist, for about 15–20 seconds, until a fine jade-green foam forms on top.
- Enjoy. Drink it right away, while the foam is alive.
Matcha latte — the Oro Verde way
- Whisk 2–3 g of matcha with a splash of warm water (about 30 ml) until smooth and foamy.
- Fill a tall glass with ice and add your milk of choice — leaving three fingers of space at the top of the glass.
- Pour the whisked matcha slowly over the milk so it cascades through in a green ribbon.
- Stir once with a spoon, and enjoy.
Care for your tools
Rinse the chasen with warm water only — never soap — and let it air-dry with the prongs facing up. Treat it gently and it will serve your ritual for a long time.