Perfect Cup – Saihōji
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The Perfect Cup

Our step-by-step guides to making the perfect cup of ceremonial matcha in the usucha (“thin”) and koicha (“thick”) styles as well as a delicious matcha latte.

Usucha ("Thin") Matcha

The finest artisanal grades of matcha should be enjoyed purely on their own with hot water in order to appreciate their refined flavor. Experiment with different amounts of water to increase or decrease the concentration of the flavor to suit your preference.

1. Sift 2 scoops (2g / ¾ tsp) of matcha into a chawan (matcha cup).

2. Add 50ml (1.75fl oz) of warm water. The temperature of the water should be around 70-80°C / 160-175°F.

3. Use a chasen (bamboo whisk) to whisk the water and the matcha together for around 10 seconds until you have a fine crema on top. The matcha should be whisked firmly back and forth in a "W" or "M" motion.

4. Add another 100ml (3.5fl oz) of warm water and whisk again.

5. Sit back and enjoy.

Koicha ("Thick") Matcha

For a rare indulgence, try increasing the quantity of matcha and reducing the volume of water to experience koicha. The matcha has a viscosity similar to honey and produces an intense flavor. Only the finest artisanal grades of matcha should be used for koicha since the bitterness found in lower grades makes koicha unpleasant to drink.

1. Sift 4 scoops (4g / 1.5 tsp) of matcha into a chawan (matcha cup).

2. Add 25ml (0.75fl oz) of warm water. The temperature of the water should be around 70-80°C / 160-175°F.

3. Use a chasen (bamboo whisk) to massage the water and the matcha together for around 10 seconds. The idea is to muddle the matcha and water together and not produce much foam.

4. Add another 25ml (0.75fl oz) of warm water and gently whisk again.

5. Sit back and enjoy.

Matcha Latte

For a comforting beverage containing all the health benefits of premium matcha, try a matcha latte. We prefer to use almond milk as it complements the nuttiness of the matcha but you should use whichever milk you prefer.

1. Sift 2 scoops (2g / ¾ tsp) of matcha into a chawan (matcha cup).

2. Add 50ml (1.75fl oz) of warm water. The temperature of the water should be around 70-80°C / 160-175°F.

3. Use a chasen (bamboo whisk) to whisk the water and the matcha together for around 10 seconds until you have a fine crema on top. The matcha should be whisked firmly back and forth in a "W" or "M" motion.

4. Add around 100ml (3.5fl oz) of hot milk.

5. Sit back and enjoy.

Paradise is a cup away

Choose from our exquisite range of premium-quality, ceremonial-grade matchas to make your perfect cup.

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Raku Paradise Specialty Matcha

Hagi Paradise Specialty Matcha

Tsutsui Paradise Specialty Matcha