How to make Matcha
THE Maison Zegzaw Guide
How to Make Matcha
Master the art of preparing authentic Japanese matcha at home ( frothy, vibrant, and irresistibly smooth).
Gear
What You’ll Need
A short checklist to guarantee a perfect, creamy bowl.
- 1Maison Zegzaw Matcha (2–3g)
- 2Chawan (matcha bowl)
- 3Chasen (bamboo whisk)
- 4Chashaku (bamboo spoon)
- 5Water at 60–70°C (use a temp controlled gooseneck kettle)
Tip: Sift the powder for a smoother froth and no clumps.
Step 1 — Scoop
Measure 2–3g of Matcha
Use your chashaku for 2–3 scoops (about 2–3g). Sifting recommended for an ultra-fine texture.
Step 2 — Add Water
20–30 ml at 60–70°C
Avoid boiling water (Matcha burns and gets too bitter). Go for freshly heated water.
Step 3 — Whisk
Whisk briskly in a “ZW” motion
Whisk vigorously with your chasen(soaked in hot water beforehand) until a fine froth forms, smooth and bright green.
Step 4 — Enjoy
Sip your vibrant, creamy matcha
Serve immediately. For a latte, add warm or cold vegetal milk and sweeten to taste.
Options
Optional Variations
Three quick ideas depending on your mood.
Matcha Usucha
Concentrated, quick, perfect before work or workout.
Iced Matcha Latte
Matcha + water + cold vegetal milk over ice — smooth and refreshing.
Sweetened Matcha
A touch of syrup, fruits or honey to round out the flavor.
