Just like we do at Sweetland in Grand Rapids & Rockford, MI.
Using Hugo Wazuka Matcha – our go-to for a smooth, umami-rich cup.
1 | DOSE MATCHA
Place a chawan (tea bowl) on a scale. Rest a sifter over the chawan and tare the scale.
Using a chashaku (bamboo tea scoop), dose 2.5 grams of Hugo Wazuka Matcha into the sifter.
2 | SIFT
Using the back of the chashaku, gently scrape the matcha through the sifter until all powder passes through.
Sifting is essential for a smooth, clump-free suspension and better whisking results.
3 | ADD WATER
Heat water to 164–170ºF (73–77ºC) using a variable temperature kettle.
Alternatively, boil water and let cool for 9–10 minutes.
Tare the scale again and add 50 ml (1.7 oz) of hot water to the chawan.
4 | WHISK
Using a chasen (tea whisk), whisk briskly in a "W" or zigzag pattern, occasionally circling the bowl to incorporate stray powder.
Continue whisking for 2–3 minutes, until fully suspended and topped with a fine microfoam and tiny bubbles.
5 | STEAM MILK
Steam 175–300 ml (6–10 oz) of milk to 160ºF (71ºC).
Aim for the consistency of wet paint.
No steam wand? Use a French press or milk frother to heat and froth milk.
6 | TRANSFER MATCHA
Pour the prepared matcha from the chawan into your serving cup.
7 | POUR
Pour the steamed milk into the matcha slowly and steadily.
Optional: Pour latte art!
TIPS:
Sweeten with 20–30g of honey or vanilla syrup, depending on your preference.
For iced lattes, use cold milk and shake matcha + milk with ice in a cocktail shaker for 10–15 seconds.
We sell tins of Wazuka Matcha at our retail locations, so you can take it home and make your own matcha latte.
