What goes in
Use a scale for tea powder. Spoon measurements vary. All liquid ounces are US fluid ounces.
MR MATCHA™ / AT HOME
Good matcha.
No ceremony.
Ceremonial matcha, made for real life.
Measure, blend, and make it yours.
WEIGH IT OUT
BLEND UNTIL SMOOTH
SWEETEN TO TASTE
START HERE / THREE SMALL STEPS
Good tea, your way.
Your next favorite cup starts here.
01 / CHOOSE YOUR CUP
The daily lineup.
Six easy home recipes.
Every ingredient. Every step.
A LITTLE MORE TEA KNOW-HOW
How much
matcha?
For a latte with 10 fl oz milk + matcha blended with 40 mL water + 100 g ice
Your cup. Your strength.
3g
Light
Mellow, milky, easygoing.
5g
Balanced
A good place to start.
8g
Bold
For those who want matcha front and center.
Blend. Pour. Enjoy.
Blend matcha and water until smooth, using a small blender
suited to the amount. Pour over milk and ice. Stir and enjoy.
Our milk pick? Organic 2% or nonfat.
These are our suggested amounts for Uji matcha from Japan. Matcha can vary by region, cultivar, harvest, processing, and flavor intensity, so the same amount won’t taste the same across every powder.
Different matcha. Different character.
Using another matcha? Start with its recommended serving and adjust to taste.
02 / THE FINISHING TOUCH
Top it with a cloud.
Soft and pourable.
Stop before it becomes whipped cream.
BASE RECIPE / 2 TOPPINGS
Matcha Foam.
- Cold heavy whipping cream 50 mL
- Cold whole milk or 2% 50 mL
- Simple Syrup 10-30 g
- Matcha powder 5 g
Combine in a narrow jug. Froth for about 15–30 seconds until airy and thick but still pourable. Split over two iced drinks. Timing varies with your frother.
Use cold ingredients and serve right away. Contains dairy. For a plant-based version, try a whipping alternative labeled for frothing; texture will vary.
01 / SWEET + SALTY
Sea salt foam
Add a tiny pinch of fine sea salt to the vanilla base. Froth, taste and adjust.
02 / MATCHA ON MATCHA
Matcha foam
Whisk 1 g sifted matcha with 1 tsp cool water until smooth. Add to the base, then froth.
THE POUR
Leave about 2 cm at the top of your glass. Spoon on foam after mixing your latte. Start with less syrup when adding a sweet topping.
03 / SMALL DETAILS. BETTER CUPS.
Make it a ritual.
How do I get smooth matcha?
Blend the matcha with the measured water until completely smooth and lightly foamy. Add milk afterward. Matcha naturally settles, so give your drink a quick swirl before sipping.
What equipment do I need?
A small scale, fine sieve and small blender are our go-to tools for matcha lattes—blend the matcha with the measured water first, then add it to the milk. For ceremonial matcha, a shaker is a quick and easy option. A handheld frother is useful for foam, and a tea strainer works best for loose-leaf tea.
How much sweetener should I use?
Start with 5–30 g of syrup per latte, depending on how sweet you like it. Taste before adding more. We like Monin syrups for their consistent flavor and sweetness.For homemade rich syrup, combine 100 g sugar with 50 g water for a 2:1 ratio. Heat just until dissolved, then cool before using.
Can I use oat milk?
Yes. Use the same amount as dairy milk. Unsweetened oat milk makes sweetness easier to control. We like Oatly for matcha lattes because it gives a smooth, creamy texture. For hot lattes, a barista-style oat milk works especially well. For cold foam, use a product designed to whip or froth.
My tea latte tastes weak or bitter. What now?
For stronger matcha, increase the powder. For leaf tea, use more leaves instead of extending the steep. If bitter, check the tea package’s temperature and time, then reduce either slightly next time.
Home recipe starting points. Adjust for your tea, milk and taste. Brew loose-leaf teas according to the package when its instructions differ.
04 / KEEP EXPLORING