Miro Matcha

As I was building our tea menu before we opened in 2007, sourcing a good, approachable, pure Japanese matcha was at the top of my list. Matcha during that era was relatively unknown, let alone the distinction between matcha in general and pure Japanese first harvest matcha. But we developed a strong customer base of matcha lovers who knew the difference and became loyal fans of ours.

The matcha boom of the past several years has suddenly made access to our beloved matcha more expensive and difficult to obtain. It was sold out for most of 2026, but we're so relieved that it's finally available to us again.

1. Prepare the Tools
Matcha Bowl (Chawan)
Matcha Whisk (Chasen)
Matcha Scoop (Chashaku)
2. Measure the Matcha
Sift 1-2 grams of matcha (about 1/2 to 1 teaspoon) into the bowl. Sifting prevents clumps and ensures a smooth, creamy texture.
3. Add Water
Heat water to 160°F to 175°F (70°C to 80°C). Avoid boiling water, as it can make the matcha taste bitter.
Pour about 2 ounces (60 mL) of hot water into the bowl with the matcha powder. For Koicha, use about 50-70 ml of water. For Usucha, use 150-200 ml of water.
4. Whisk the Matcha
Hold the whisk loosely and whisk vigorously in an “M” or “W” motion. This will help to incorporate air and create a layer of fine, creamy foam.
Continue whisking for about 20-30 seconds until the surface is frothy and smooth.
5. Enjoy Immediately
Matcha is best enjoyed immediately after whisking to fully appreciate its rich flavor and creamy texture.

For a thinner matcha, you can add a little more hot water (3-4 ounces), while for a thicker matcha (Koicha), use less water and more matcha powder. Adjust based on preference, and enjoy this mindful, luxurious tea experience!

• Vegetal

• Matcha powder