A step-by-step guide to a matcha latte ritual. Gentle, grounding, and nourishing.
This ritual offers a contemporary interpretation of Japanese tea using vibrant matcha, while drawing on the spirit of Chadō. Whether you seek gentle energy or a moment to recenter, this practice invites you to slow down, engage the senses, and reconnect with yourself through a simple act of preparation.
For usucha, read this guide.
You will need
Tea
High-quality matcha with enough depth to shine through milk. Try our Premium Uji Matcha – For the Seeker.
Essentials
- Katakuchi Chawan (matcha bowl with a spout)
- Natsume (tea caddy)
- Chasen (bamboo whisk)
- Chashaku (tea scoop)
- Chafurui (tea sieve)
- Chakin (tea cloth)
- Milk (dairy or plant-based)—heated (not boiled) for hot latte, or cold for iced latte
You can also use a curated set like our Matcha Latte 10-piece Ritual Set – Cream Crackle which has all the essential tools, plus holders for each of these tools, and a bamboo mat—all housed in a custom wooden box.
Optional
- Latte cup
- Sweetener (e.g., honey, maple syrup, kuromitsu)
- Ice cubes, for iced latte
- Yuzamashi (water cooling vessel, e.g., Yuzamashi – Deep Charcoal)
- Kensui (waste water bowl) or an extra bowl
Prepare your space and mind
Choose a clean, quiet space with natural light and minimal distractions. Sit comfortably and take a moment to settle your breath and bring your focus to the ritual ahead.
Lay out your tools with care.
If using our Matcha Latte 10-piece Ritual Set, begin by opening the paulownia wood box and rolling out the bamboo mat—evoking the feeling of tatami in a traditional tea room. Place each tool thoughtfully on the mat.
Sift matcha powder into Natsume
Using the Chafurui (tea sieve), sift several scoops of matcha into the Natsume. This step prevents clumping and results in a smoother, silkier tea. You may prepare enough for multiple sittings, or just for one.
If you don’t have a Natsume, you may sift the matcha directly into the bowl after the next step. However, we recommend including it—Natsume helps preserve and honor the matcha to be served, enhancing the sense of ritual.
Warm the bowl and whisk
Boil fresh water, then pour about 250–300 ml into your Yuzamashi (if using). Let it cool slightly—to around 80°C (175°F)—the ideal temperature to highlight umami and avoid bitterness.
Pour about half of the warm water into the Chawan (matcha bowl). Swirl gently to warm the bowl, then dip the Chasen a few times to soften its tines.
Discard the water into a Kensui or separate bowl, and wipe the bowl dry with Chakin (tea cloth).
Add matcha and hot water
Using the Chashaku, scoop about 4-5 heaping scoops (approx. 3g) of matcha into the bowl.
Gently pour in around 30-40 ml of the prepared water.
Whisk with intention
Hold the Chasen upright and whisk briskly in a light, vertical motion from the wrist. Release tension and allow the movement to become rhythmic—focused, yet relaxed.
Whisk around 20-30 times, until a fine layer of froth forms. Then slow your movement and shift into a gentle zigzag pattern to blend the matcha evenly.
To finish, trace a small “O” shape and end at the center of the bowl.
Pour the milk
Pour around 100ml of the prepared milk gently into your latte cup. For iced latte, add ice cubes.
Combine and enjoy
Pour the whisked matcha gently into your bowl, watching the colors bloom and swirl.
Sit back. Breathe in the aroma. Sip slowly. Let the flavor bring you into the present.
Clean your tools
When finished, pour the remaining warm water into the bowl and use it to cleanse the chasen and chawan. Discard the water, and wipe the bowl and tools dry with the Chakin.
Return your tools to their place with care. The ritual ends, but its quiet presence stays with you.
