Matcha preparation (hot & iced)

Applies to: whisked matcha for a straight bowl, a matcha latte, or an iced matcha.

1. Add the sifted matcha (about 2 g for a single serving) to the bowl.
2. Usucha (thin) uses less powder to more water; koicha (thick) uses more powder — this is the thin, everyday ratio.
3. Add a small amount of the 70-80°C water and whisk to a smooth paste first, then add the rest of the water.
4. Whisk briskly in a W or M motion (not circular) until a fine, even foam forms on top.
5. For a latte, pour the whisked matcha over steamed or cold milk; for iced, pour over milk and ice.