Romi's Guide to a perfect cup
How to Make Matcha
Learn Romi’s secret guide to the perfect cup of matcha — a simple ritual for calm, focus, and great flavour.
Step One
Prep
Get everything ready. Your matcha, sieve, whisk, and bowl.
🍵 What You’ll Need:
- Matcha Bowl (Chawan) or your favourite cup
- Bamboo Whisk (Chasen) - Before using, soak in warm (not boiling) water for a few minutes to soften them and avoid breakage.
- Fine sieve
- Measuring Spoon
- Optional: Milk, Sweetener
Step Two
Measure & Sift
For Usucha 1 – 2g (≈ 1 tsp)
For Latte 3 – 4g (≈ 2-2.5 tsp)
Add matcha into a fine sifter over your bowl.
Sifting helps remove any clumps, making sure your matcha is smooth and easy to whisk.
step three
Whisk
For Usucha Add 60–70ml hot water (60-80°C). Whisk in a wave “M” or “W” motion until frothy.
For Latte Add 30–50ml hot water (60-80°C). Whisk until smooth (no need for lots of foam).
Four
Pour
For Usucha Pour directly into your cup with or without ice and enjoy!
For Latte Pour your whisked matcha into your favourite steamed or iced milk.
Oat, almond, soy, or dairy — matcha pairs beautifully with any milk you love.
Five
Stir & Enjoy
Give it a gentle stir, take a moment to appreciate that vibrant green, and sip.
Smooth, mellow, and perfectly balanced — that’s the Romi way.
Extra Tips
Flavour Factors
A great cup of matcha isn’t just about the powder — these small details make all the difference:
- Water Temperature
Too hot = more bitter. Around 60-80°C is ideal for smooth, balanced flavour. - Type of Water & Milk
Water type changes the taste (especially when you make usucha). For example, filtered is clean and neutral, and mineral water can enhance sweetness or bitterness.
Milk matters too — creamier options (like oat or whole milk) make matcha smoother. - Whisking
Whisk for about 20–30 seconds. If longer than this, it could make your matcha bitter. Additionally, a bamboo whisk creates a creamier, finer foam, while an electric frother makes bigger bubbles. - Sifting
Sifting prevents clumps and creates a smooth, even texture. - Bowl Size & Texture
A bowl around 11–13 cm wide lets you whisk easily and froth beautifully. Bowl with a slightly textured inside will help the bamboo whisk catch more air and whip your matcha to a creamy finish. - Drinking Temperature
Cooler matcha is often milder and sweeter, while hot matcha highlights depth and umami. - Quality & Storage
Fresh, well-stored matcha always tastes better! Keep it sealed, away from moisture, light, and strong smells.
