Ritual · Chapter 03
Brewing at home.
Three recipes. Dose, water, whisk. Every matcha in our lineup fits one of them. When in doubt, start with usucha.
Recipe · Rikyu · Wakaba · Muyu
Usucha (thin)
Dose
2g · one chashaku heap
Water
70ml · 75–80°C
Whisk
30 sec · fast W-motion
The everyday thin whisk. Foam should hold for twenty seconds.
Recipe · Hikari · Ritual 003 Champion
Koicha (thick)
Dose
4g · two chashaku heaps
Water
40ml · 70°C
Whisk
60 sec · slow paste
No foam. A honey-thick pour. Drunk in two sips.
Recipe · Muyu · Wakaba
Iced latte
Dose
3g · one heap
Water
60ml · 75°C to bloom, then cold milk
Whisk
Whisk dry, then pour over ice
Bloom first so the matcha doesn't clump in cold milk.
Three recipes is the minimum. Anything more is decoration.
Tools for the bowl.
Whisks, bowls, scoops →