Matcha 101

Matcha, made simple.

The most common question at our cart is “how do I make this at home?” Here's how, with the classic ratios to start from.

1Sift
Sift 2 tspns (4g) of matcha into a wide bowl. Clumps are the number one reason homemade matcha tastes chalky.
2Whisk
Add 50ml of 160-175°F water. Whisk fast in a “W” shape, from the wrist, for 20–30 seconds until a fine foam forms. Whisk in sweetener of choice.
3Pour
Drink it straight, or pour over 150ml of milk and a cup of ice for an iced matcha latte.
The ratio cheat sheet

Screenshot this.

1 tsp ≈ 2g · 1g = 1ml · water at 160–175°F
How Aurelia makes it on the cart Our matcha latte recipe · works iced or hot
4gMatcha2 teaspoons, sifted
50mlWater160–175°F
10mlMaple syrupor sweetener of choice
150mlMilkany milk, over ice or steamed
Yes, that's 10ml more water than the ratio below calls for (40ml for 4g). On the cart we add that extra 10ml on purpose.
The ratio For every 1g of matcha, add 10ml of hot water.
MatchaHot waterMilk
2g (1 tsp)20ml75mlA small, strong latte
4g (2 tsp)40ml150mlA full-size latte
Grams and milliliters are interchangeable here: 20g of water is the same as 20ml. These ratios make a strong, matcha-forward latte. Prefer it lighter? Add more water or milk to taste.
Fall menu highlight · Available now

Our fall menu is here

Three seasonal drinks, made only at the cart. Try them at the Irvine Concourse Farmers Market or add them to your event menu.

On the cart nowSalted Maple MatchaPumpkin MatchaOrange Grove Chai LatteComing upDecember · Holiday menu
Add it to your eventFind us at the market