Ratios used at Yunomi.Matcha
Yunomi.Matcha is our Matcha Stand in the Togoshi Ginza shopping street in Tokyo. Note: Water used is about 75C or 167F degrees. We use Hokkaido A2 whole milk. For beautiful layering, pour the milk first and pour the matcha onto an ice cube to prevent mixing with the milk.
- Straight Matcha: 1g / 100 ml water
- Usucha - Ceremonial Thin Matcha: 1g / 50 ml water
- Matcha Shot: 1g / 30 ml water
- Koicha - Ceremonial Thick Matcha: 1g / 10 ml water
- Iced Matcha Latte: 4g / 50 ml water / 100 ml mlik
- Iced Matchaholics Latte: 6g / 75 ml water / 75 ml milk
TIPS
- PREP YOUR WHISK — Put the matcha whisk into a cup of warm water. This will help soften the bristles and thus make them less likely to break.
- SIFT — Sifting your matcha helps to break up clumps. When matcha clumps are moistened, they tend to stick together remaining even after whisking (though a whisk with a higher number of prongs makes it a little easier to break them apart.
- ZIGZAG NOT CIRCULAR WHISKING — Whisk in a zigzag motion. Try to keep your wrist relaxed and do not push the whisk to the bottom of the bowl as this can break. Whisking in a circular motion just spins the water and makes it very difficult to create foam.
- MICROFOAM — Foam is easier to make when the water is hotter, but a hot water
- HEAT YOUR BOWL — we use 75C (167F), but of course the water changes temperature. In particular, if your bowl is cold, water temperature can drop very fast. Heating the bowl first with very hot water so that it retains some heat can mitigate that temperature drop.
- LAYERING — use ice to break up the speed of the matcha as it drops from bowl to cup. That will allow the matcha to form a layer above the milk.
Recommended Matcha Tools / Utensils
- Matcha whisk (Chasen) - This is the only specialised tool that is a must-have for making matcha. But if you'd rather skip the manual whisking, you can also use a matcha electric whisk. If using a bamboo whisk, a whisk stand or chasen tate 茶筅立て actually doubles as a reshaping mold to reform the whisk as it dries—so the other name for it is chasen naoshi 茶筅直し (literally "fixing the whisk"). Note: We recommend that cafes avoid real bamboo whisks if you are whisking constantly all day—they are not meant to be constantly wet. Instead use a Resin Whisk
- Bowl (Chawan) - You can use a matcha bowl or any wider bowl. A cup or a glass will be too narrow to effectively produce a foam. A pouring bowl, or katakuchi (literally single mouth), is helpful for pouring the matcha out of the bowl (if you are making a matcha latte for example).
- Matcha Sieve (Chakoshi) - Useful for removing clumps for matcha. If you do not have a sieve, first only add a small amount of water to the matcha (about 10 ml per 2 g of matcha) and whisk it into a paste using slow, circular motions. This gets rid of the clumps. Then add the rest of the water and continue as usual.
- Tea Scoop (Chashaku) - A small spoon made for matcha. This is not necessary for making tasty matcha but it is a nice accessory to have if you want to make your matcha preparation feel more traditional.
- Kitchen Scale - A scale is useful for taking exact measurements and making sure you get the ratio just right. But don’t worry if you don’t have one—you can just use a teaspoon or scoop instead—it’s not as exact, but it works just fine.
Usucha (Thin) Matcha
A classic matcha. This ratio has a good balance of thickness while still being easy to drink. Perfect paired with a sweet treat.
Koicha (Thick) Matcha
Rich and intense, this matcha is drunk in small quantities. Best when made from a very high quality matcha. This is more of an experience than a drink. Instead of speed whisking, combine slower motions and knead until you get a smooth and shiny, thick yet still runny liquid.
Matcha Latte
Making matcha is all about enjoying the process as much as the drink itself. We hope this guide helps you explore and enjoy matcha in your own way. Remember, it’s not about perfection; it’s about taking a moment to whisk, sip, and appreciate the flavour. Happy matcha-making from all of us at Yunomi.life!
For more matcha inspiration, visit our Instagram and don’t forget to tag us @yunomitea—we’d love to see your creations!
