MATCHA RITUAL · 01

Calm energy. Clean focus.

Ceremonial-grade matcha from Uji, Japan — whisked into silk.

A bowl of whisked matcha and a chasen on the counter at Phin Cafe
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Uji, Japan

Ceremonial Matcha

Shade-grown Tencha · Stone-milled
Shade-grown tencha from Uji, stone-milled to a fine ceremonial powder.Net wt 30 g (1.06 oz)
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How to brew

The ritual.

Sifted matcha in a dry bowl on the counter
01

Sift 3g

Sift matcha into a warm, dry bowl to break up clumps.

Water poured down the side of a chawan of matcha
02

Pour 70ml

Water just off boil — 175°F / 80°C is perfect.

Whisking matcha with a chasen, foam forming
03

Whisk in W

Fast zig-zags until you see a pale foam.

A finished bowl of matcha with even foam, chasen beside it
04

Sip slow

Straight, or top with steamed oat milk.

The ritual index

Seven ways to spend three minutes.

Usucha

Usucha

Thin Tea

The plainest way, and the one that tells you the most.

  • Ceremonial matcha3 g
  • Water at 80°C70 ml
  • WhiskBamboo chasen
  1. 0:00 Heat water to 80°C and warm the bowl. 2 min
  2. 2:00 Sift the matcha into the warm, dry bowl. 20 sec
  3. 2:20 Add the water down the side of the bowl.
  4. 2:20 Whisk briskly in a W motion. 20 sec
  5. 2:40 Stop when a fine even foam forms. Drink straight away.
Matcha Latte

Matcha Latte

Our house latte, at a home dose. Whisked first, milk second — that order is the whole trick.

  • Ceremonial matcha3 g
  • Hot water30 g
  • Whole milk150 ml
  • Sugar12 g
  1. 0:00 Heat water to 80°C. 2 min
  2. 2:00 Sift and whisk the matcha with the hot water until smooth. 20 sec
  3. 2:20 Steam or warm the milk to about 60°C. 1 min
  4. 3:20 Pour the milk in slowly, holding back the foam.
  5. 3:20 Spoon the foam on last.
Iced Matcha Latte

Iced Matcha Latte

Same drink, colder, and better in July.

  • Ceremonial matcha3 g
  • Hot water30 g
  • Cold milk150 ml
  • Ice1 tall glass
  1. 0:00 Heat water to 80°C. 2 min
  2. 2:00 Whisk the matcha with the hot water first — cold water will not dissolve it. 20 sec
  3. 2:20 Fill the glass with ice and milk.
  4. 2:20 Pour the matcha over the top and let it fall through.
  5. 2:20 Stir just before drinking.
White Matcha

White Matcha

Condensed milk instead of sugar. Rounder, sweeter, and very Vietnamese.

  • Ceremonial matcha3 g
  • Hot water30 g
  • Whole milk80 ml
  • Condensed milk35 g
  • Ice1 glass
  1. 0:00 Heat water to 80°C. 2 min
  2. 2:00 Whisk the matcha smooth with the hot water. 20 sec
  3. 2:20 Stir the condensed milk into the whole milk until it dissolves. 30 sec
  4. 2:50 Fill the glass with ice and pour the milk over.
  5. 2:50 Pour the matcha over the top.
Strawberry Matcha

Strawberry Matcha

Three layers, no stirring. The prettiest thing on the menu.

  • Ceremonial matcha3 g
  • Hot water30 g
  • Whole milk150 ml
  • Macerated strawberries40 g
  • Strawberry syrup15 g
  1. 0:00 Macerate the strawberries with the syrup. 5 min
  2. 5:00 Heat water to 80°C. 2 min
  3. 7:00 Spoon the strawberries into the bottom of the glass.
  4. 7:00 Add ice, then pour the milk over it.
  5. 7:00 Whisk the matcha with the hot water. 20 sec
  6. 7:20 Pour it slowly over the back of a spoon so it sits on top.
Matcha Lemonade

Matcha Lemonade

Bright, grassy and sharp. No milk to hide behind.

  • Ceremonial matcha3 g
  • Hot water30 g
  • Cold water100 g
  • Lemon syrup20 g
  • Lemon1 slice
  1. 0:00 Heat water to 80°C. 2 min
  2. 2:00 Whisk the matcha with the hot water until completely smooth. 20 sec
  3. 2:20 Stir the lemon syrup into the cold water.
  4. 2:20 Fill a glass with ice and pour the lemonade over.
  5. 2:20 Add the matcha and finish with a lemon slice.
Matcha Affogato

Matcha Affogato

Bitter over sweet. Two ingredients, no technique.

  • Ceremonial matcha3 g
  • Hot water30 ml
  • Vanilla ice cream1 scoop
  1. 0:00 Heat water to 80°C. 2 min
  2. 2:00 Whisk the matcha thick with the water. 20 sec
  3. 2:20 Put a scoop of ice cream in a small glass.
  4. 2:20 Pour the matcha over it and serve immediately.