Matcha guide & recipes · Nothing But Matcha PH

Our tip: best with oat milk for a smooth, creamy matcha latte.

Oat milk matcha latte (hot)

Makes one 12oz cup.

Sift 4–5g of matcha (about 2 level teaspoons) into a bowl or wide cup. Sifting stops clumps.
Add 40–50ml of hot water, around 75–80°C. Boiling water makes matcha taste bitter, so let the kettle sit for a minute.
Whisk in a quick zig-zag (M or W shape) for 15–20 seconds until smooth and foamy. A milk frother works too.
Heat and froth 250ml of oat milk, pour it in, and sweeten to taste.

Whisk 4–5g of matcha with 40–50ml of water until smooth. Room-temperature water is fine for iced drinks.
Fill a 12oz glass with ice and 200ml of cold milk (oat, fresh or almond), plus syrup if you like it sweet.
Pour the matcha over the top for that layered look, then stir before drinking.

Sift 2g of matcha into a matcha bowl.
Add 70ml of water at about 75–80°C.
Whisk briskly with a bamboo whisk until a fine foam covers the surface. Drink right away.

For a straight bowl we suggest Okumidori: it is creamy with very little bitterness.

Fresh and grassy with balanced umami. Holds up well in milk and ice, so it is our pick for everyday lattes, iced matcha and baking.

Rich, smooth and naturally sweet with very little bitterness. Shines on its own or in a premium latte where you want the matcha to lead.

Close the tin tightly after every use. Air, light, heat and moisture dull the colour and flavour.
Keep it somewhere cool and dark. Once opened, the fridge is a good spot; let the tin reach room temperature before opening so no moisture forms inside.
Use a dry spoon every time.
Matcha tastes best within a few weeks of opening, which is why we sell it in small tins.

At 4–5g per 12oz drink, a 50g tin makes about 10–12 cups and a 30g tin makes about 6–7 cups. Like it lighter? Use 3g and you get a few more.