Step-by-step guides
Traditional preparation, modern lattes, smoothies and baking. Every recipe tested, every step explained.
The classic way. Whisked with hot water in a chawan for a pure, umami-forward drink.
EasySmooth, creamy, and café-quality at home. Works with oat, almond or dairy milk.
EasyThe summer staple. Poured over ice for a refreshing, vibrant green drink.
EasyBanana, spinach and matcha — a nutrient-packed morning boost that actually tastes good.
MediumCrispy edges, chewy centre, vivid green. The easiest matcha baking recipe to start with.
EasyPrep in 5 minutes, wake up to a delicious green breakfast. No cooking required.
The authentic Japanese way — pure, simple, meditative
Use ceremonial grade only for this preparation — it's drunk plain, so quality is everything.
Pour a small amount of hot water into your chawan, swirl and discard. This prevents the bowl from cooling your matcha too quickly.
Sift 1g of matcha through a fine mesh sifter directly into the bowl. This takes 10 seconds and prevents clumps entirely.
Pour 70ml of water that has cooled slightly from boiling — around 80°C / 175°F. Boiling water makes matcha bitter. Let the kettle sit for 2 minutes after boiling.
Using your chasen, whisk vigorously in a W or M motion — not circular. Work quickly for 20–30 seconds until a fine foam forms on the surface. Drink immediately.
Café-quality at home — creamy, smooth, and deeply satisfying
Oat milk's natural sweetness and creaminess complements matcha better than most alternatives. Barista edition oat milk froths the best.
Sift 2g of matcha into your chawan. Add just 30ml of 80°C water and whisk vigorously until smooth with no lumps. This concentrated "shot" is the base of your latte.
Heat 200ml of oat milk to around 65°C — not boiling. Froth with a milk frother or electric whisk until creamy. A dense, velvety foam works better than a stiff meringue-like foam.
Pour the matcha concentrate into a large cup or glass. Pour the frothed milk slowly over it. Add sweetener to taste. The green matcha and white milk create a beautiful layered effect.
Refreshing, vibrant and perfect for warm days
Sift 2g matcha into a bowl. Add 30ml of 80°C water and whisk until smooth. Let it cool for 1 minute.
Fill a tall glass generously with ice. The ice helps cool the matcha quickly and prevents dilution of the milk.
Pour cold milk over the ice first, then slowly pour the matcha shot over the back of a spoon to create a beautiful green layer on top. Stir before drinking. Add syrup if desired.
Too delicate for lattes — the milk overpowers the nuance. Best drunk plain with water.
Shop ceremonial →Robust enough to punch through milk. Slightly more grassy but holds its flavour beautifully.
Shop latte grade →Best value for cooking. More astringent when drunk plain, but perfect when mixed into recipes.
Shop culinary →Nutrient-packed morning boost — banana, spinach and matcha
Add the oat milk first (it helps the blades move), then banana, spinach, matcha powder, sweetener and ice. No need to pre-whisk the matcha — the blender does the work.
Blend on high for 30–45 seconds until completely smooth. The frozen banana creates a thick, creamy texture that makes this taste like a milkshake.
Pour into a glass and drink straight away. The vivid green colour fades quickly as the spinach oxidises, so don't let it sit.
Crispy edges, chewy centre, vivid green — the easiest matcha bake
Line two baking trays with parchment paper. Sift together the flour, matcha and baking powder — sifting ensures the matcha is evenly distributed and creates a better colour.
Beat softened butter and sugar together until pale and fluffy — about 3 minutes with a hand mixer. Beat in the egg and vanilla until combined.
Fold in the flour mixture until just combined. Add chocolate chips if using. Chill the dough for 15 minutes — this prevents spreading and gives a chewier texture.
Roll tablespoon-sized balls and place 5cm apart on the trays. Bake until the edges are set but the centre is still slightly soft. They firm up as they cool. Don't overbake — this ruins the colour.
5 minutes tonight, a perfect breakfast tomorrow
In a jar or container, combine oats, matcha, oat milk, yogurt and honey. Stir well until the matcha is evenly distributed and no green clumps remain. Seal and refrigerate overnight.
In the morning, give it a stir — it should be thick and creamy. Add a splash more milk if it's too thick. Top with sliced banana, fresh berries, or a drizzle of honey and eat straight from the jar.