Instruction Manual for New Users

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Unboxing and storage
Common Matcha Recipes
Tools and Tips

Unboxing and storage

How to unbox your matcha

Most of our matcha come in sealed foil bags packed into the cans. When you open the can, gently remove the foil bag from the can. Some of our matcha comes with a redesigned bag that allows you to easily cut or tear the bag open.

These foil bags were deliberately designed to open wider on top so that scooping matcha out is an easier process.

How to store your matcha

To store your matcha, clip the bag shut and store it in the tin can. Place the tin can in your fridge. This prolongs the freshness of the matcha.

 Make a horizontal cut along the dotted line.

Matcha should be stored in a cool, dark environment to prevent oxidation. Oxidation is bad for matcha and causes changes in its taste and flavor profile. We usually store matcha in the fridge to preserve it for as long as possible. When kept refrigerated, matcha will retain its flavors for up to 6 months. 

How to prepare matcha

The way you prepare matcha greatly affects its taste, so it pays to do it right.  Below are some of the more common matcha recipes. We regularly update our stable of recipes, so be sure to view our separate recipe page if you don’t see what you’re looking for. 

Cold Brew Matcha
Matcha Latte
Matcha Tea

Essential tools and tips for making matcha

It’s always best to prepare matcha using the proper tools, but we fully understand that these may not be available everywhere. Here are some workarounds and hacks we have tested over the years.

How to mix matcha and water and avoid clumps

Use a bamboo whisk

Using a traditional bamboo whisk to whip up your matcha has a meditative quality to it that helps calm the mind down. The design of the whisk has also been optimised slowly over centuries to allow matcha and water to be mixed quickly and evenly. Use your wrist to whisk rather than your arm. 

No whisk? Try shaking the matcha in a bottle instead

This methods allows anyone to prepare matcha anywhere quickly and easily. Shaking is usually enough to thoroughly mix the water and matcha. If the matcha settles to the bottom after some time, simply give the bottle another good shake to evenly distribute the matcha particles.

Use a battery-operated milk frother

These inexpensive battery-operated milk frothers are very helpful in gently mixing matcha and water. However, we find that the shaking method above is preferable as less cleanup is required and there’s no need to involve batteries. 

Sift matcha before adding water when making traditional matcha tea

When making usucha or koicha, one of the things to do before adding water is to sift the matcha. This helps to forcefully break up any clumps even before hot water is added. 

How much matcha to use?

One serving is 1 standard teaspoon or 2 grams

We mostly measure matcha using standard measuring spoons because it makes life easier. A teaspoon of matcha is 2 grams and contains about 70mg of caffeine. 


The traditional way of scooping matcha from a container is by using a bamboo scoop, or chashuku. 1 heaped mound of matcha on a chashuku is approximately half a teaspoon, or 1 gram. 

How to get the temperature right

Do not use boiling water to make matcha

Hot water makes matcha bitter and unpleasant. The ideal temperature for making matcha is 175F or 80C. Anything hotter than that is not recommended.

Note: Where we’re making the matcha shot base for lattes, we usually do not bother with using hot water. We use room temperature water.

Allow boiling water to cool for a few minutes first

Instead, pour boiling water into a large bowl or vessel to allow it to cool off for a few minutes. The item picture on the right is a yuzumashi. It is how hot water is traditionally cooled in Japan, but any bowl or measuring cup will do. 

Hack: Pour boiling water into the vessel and wait exactly 90 seconds. The temperature should end up at about 80C, just right for matcha! 

Use a variable temperature water kettle for best results

For best results, we recommend the use of an electric kettle with a variable temperature setting. Many brands now produce their own versions. 

Frequently asked questions

Don’t see your question below? You are always welcome to email us or find us on facebook (/naokimatcha) or instagram (@naokimatcha).

Just 100% green tea matcha powder from Japan, nothing else.
There is no soy in our products, and all our teas are processed at facilities processing only green tea.
The short answer is, it depends. We recommend a serving size of 2 grams. That gives you 20 servings of matcha tea per 40g can. However, everyone enjoys matcha differently. Some people use 1 gram of matcha powder per serving. In this case, the can will last for 40 servings.
Our matcha is comprised of 100% matcha powder and there are no additives or sweeteners.

Our matcha is tested for radiation and heavy metals by third party laboratories. The results are consistently in the negative. We always ensure that the tea estates we work with have rigorous compliance and safety testing procedures in place. If needed, these testing certificates are available upon request.

Our matcha is tested regularly by a 3rd-Party New Zealand Laboratory for pesticides and have no suspicious results was observed. Similarly, the matcha is also tested for heavy metals such as Cadmium, Arsenic, Lead and Mecury with no observed suspicious result.
A gram of matcha (or half a teaspoon) contains about 29-32 mg of caffeine per 3.4 ounce of water.
The key difference is that we enjoy a close working relationship with many esteemed tea estates, blenders, and production facilities all over Japan. This means we get access to the best stuff that’s not usually exported outside Japan at the absolute best prices. You’ll have to taste and see!
If you’re new or a beginner in experiencing matcha, we recommend our Superior Blend. If you are experienced with matcha and looking for something new, give our Fragrant Yame Blend or Chiran Single-Origin matcha a try. These are both made outside of Uji and display interesting taste characteristics quite unlike typical matcha. 
All of our matcha will work as lattes, but the best choices are our Superior Blend or Barista Blend. The main difference is that the Superior Blend will make a good matcha latte with little/no sweetener, and can also be used to make matcha tea. The Barista Blend has a rich, intense flavour that we found is only unlocked when sweetener is added.
Use the Barista Blend. The natural fruit sugars used in your smoothie bowls and shakes make for a subtle sweetness that will really let the Barista Blend matcha shine.
Use the Barista Blend. It’s great for baking and will give your baked items a real bittersweet matcha taste along with a characteristic nutty-umami fragrance.
There’s nothing chemically different between the caffeine in coffee and matcha. However, other compounds in matcha causes caffeine to be released more slowly. The result is that matcha’s caffeine boost lasts for 4-6 hours. Coffee will only provide a caffeine boost for up to 2 hours. Because matcha’s caffeine release is gentler, you also don’t get the sudden “caffeine crash” after 2 hours you typically experience with coffee.
After being ground into powder, matcha should be consumed within 12 months. Our matcha displays the date of production prominently so you may keep track. However, be sure to note the storage instructions below!
Matcha keeps best when it is stored away from heat and light to reduce the rate of oxidation.We recommend you clip the packets close after opening. If you prefer to pour the matcha powder into the can for easier access, that is fine too. We should then refrigerate the packet or can.

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