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90 seconds, from start to sip
Watch it once, then make it yourself
Pop the kettle on while you watch, it's that easy
Four steps. That's it.
Sift, heat, whisk, sip. Once you've done it twice, you'll never need a recipe again.
Sift
Sift 1g (½ tsp) of matcha into your bowl or cup. This is the secret to a smooth, lump-free drink.
Heat
Boil the kettle, then let it sit for 60 seconds. Boiling water on matcha = bitter matcha.
Whisk
Add 70ml of water and whisk briskly in a 'W' or 'M' shape until you see a layer of fine green foam.
Sip
Drink it straight, top up with hot water for a thinner brew, or pour over ice + milk for a latte.
Three mistakes everyone makes at first.
Bitter, gritty, watered-out — usually it's one of these. The good news: each is a 5-second fix.
Using boiling water
Pouring straight from a freshly boiled kettle scorches the leaf and makes matcha taste bitter and grassy.
Skipping the sift
Matcha clumps. Without sifting you'll fight little green lumps the whole time you whisk — and end up with a gritty cup.
Wrong matcha-to-water ratio
Too much water and your matcha tastes thin and dusty. Too little and it's punchy in a bad way.
Stock up on PerfectTedmatcha.
Order direct and we'll ship straight to your door — usually faster, often cheaper, always fresh.
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Quick answers, no fluff.
Everything you need to know about making the perfect cup.
Almost always one of two things: water that's too hot, or matcha that's been sitting too long. Aim for 80°C (let your kettle rest for a minute after boiling) and store opened matcha in the fridge in a sealed tin. If it's still bitter, try a slightly higher matcha-to-water ratio — sometimes you just need a stronger cup.
Absolutely — a handheld electric frother is one of the easiest ways to whisk matcha. Add the sifted matcha and a splash of hot water, give it 10–15 seconds, then top up with the rest of your water or steamed milk. The traditional bamboo whisk (chasen) gives a finer foam, but a frother is honestly 95% as good.
Ceremonial grade is made from the youngest leaves, stone-milled to a finer powder, and meant to be drunk straight with just water — vivid green, smooth, naturally sweet. Culinary grade comes from later harvests and is built for cooking, baking, and lattes where the flavour gets balanced by milk, sugar, or other ingredients. Use ceremonial when matcha is the star; culinary when it's a teammate.
Matcha is sensitive to air, heat, light, and moisture. Keep it sealed in its original tin (or an airtight container), store it in the fridge once opened, and try to use it within 4–6 weeks for the best flavour. Don't let it sit in a hot kitchen or in direct sunlight — that's the fast track to dull, hay-like matcha.
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