Making Matcha
K&K SWEET MATCHA
We developed our sweet matcha for making a simple matcha latte.
Our Sweet Matcha has just the right amount of sweetness and has been pre-sifted so that it is easier to mix for a quick and easy matcha latte without extra tools. It is easiest to mix 1tbs (11g) matcha into 2oz of hot water (175degrees, as boiling water will burn the matcha). You can use a small whisk, spoon, or hand frother to mix the matcha into the water until smooth. Add steamed milk for hot, or pour over ice and add cold milk for an iced matcha latte. You can also add matcha directly into milk in a container that seals with a tight lid, then shake vigorously to mix. Let it sit for at least 2min for the matcha powder to saturate and shake vigorously one more time before serving.
Matcha is delicate and should be treated as such.
The way matcha is produced makes it extremely delicate and it can degrade quickly when exposed to air, sunlight, or warmer temps. Matcha will loose it’s vibrant color quickly, and the taste will become dull and chalky over time. It’s best to order smaller amounts of matcha more frequently so that you get it at it’s peak freshness. Be sure to make each drink fresh, and don’t keep pre-mixed matcha drinks more than a day. Plus, storing matcha in a sealed air-tight container in the refrigerator or freezer will keep it fresh for at least 6 months.
K&K PURE MATCHA
Making pure matcha like a Japanese tea master, sort of.
Matcha is a ceremonial Japanese tea that has hundreds of years of tradition. It is designed to be a process and ritual that takes time and attention. Although there’s a few easy steps to get started making a good cup of matcha. After you get the basics, you can spend the next few decades perfecting each step. First, start with a small matcha bowl. As a beginner you want a little wider bowl as you practice whisking, and a pour spout is a great added feature. Use a fine mesh strainer/sifter to sift two bamboo scoops (1/2tsp or 3g) into bowl. Pour in 2-3oz hot water (170-175degrees) along the edges of the bowl and not directly onto the matcha powder. Use a bamboo matcha whisk (chasen) to thoroughly mix matcha in a “W” pattern, using short quick strokes only with the wrist. Pour mixed matcha into a cup and top with hot water or sweetened milk. You can stir in sweetener to the mix matcha “shot” if desired or sweeten the milk. Rinse the bamboo matcha whisk with warm water and store damp on a ceramic whisk holder to help keep it’s shape and extension the life of the whisk.
Pure Matcha is even MORE delicate.
As stated above, matcha is extremely delicate and can degrade quickly. This is more true with the Pure Matcha because it does not have the sugar to enhance and preserve the flavor. As much as possible, purchase smaller amounts of matcha and store in the refrigerator or freezer in a sealed, air-tight container out of direct light.
KEEPING IT FRESH
We make extra effort to supply you with matcha at it’s peak freshness.
We want you to have better matcha, so we take extra steps to make sure you are getting the freshest matcha around. We start at the source, choosing a 130 year old matcha company that has the highest standards for hand picked, shade, grown, and stone ground matcha. We order fresh batches of matcha every month and always keep it chilled in the refrigerator. Then we mix our matcha by hand in smaller batches and do not package it until it’s ordered. That way you know you get K&K matcha at it’s peak freshness.