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A Kyoto tea house's recipe: 3 g matcha, 100 ml water, 100 ml milk, five minutes. Plus the iced version and how to avoid lumps.
Read more : Matcha latte at home: the ratio of matcha, water and milk, hot and icedSencha turns bitter because the water is too hot, not because the tea is bad. The ratios and temperatures Japanese tea houses use, plus second infusions and cold brew.
Read more : How to brew sencha without bitterness: water temperature, leaf amount and timingOne plant, six very different teas. How each is grown and made, what it tastes like, and the water temperature it needs.
Read more : Types of Japanese green tea: sencha, matcha, gyokuro, hojicha and genmaicha explainedJapanese tea houses suggest finishing a bag within two weeks to a month of opening. Here's how to keep it tasting its best for that whole time.
Read more : How to store matcha and green tea after opening, in a hot and humid climateThe ratios Japanese tea houses recommend. Follow these five steps for smooth, foamy matcha with no bitterness and no lumps.
Read more : How to make matcha at home in 5 steps (no bamboo whisk needed)"Ceremonial grade" tells you less than you'd think. Judge matcha by these four things instead, then match it to what you'll make.
Read more : Ceremonial vs culinary matcha: what the labels mean and which to buy
