The Professional Brewing Guide — Matcha & Hojicha Preparation Mastery

From traditional Usucha tea ceremony to high-volume café latte SOP — master every brewing method with precision. Designed for café owners, baristas, and food service professionals who demand consistency at scale.

5
Brewing Methods
80°C
Optimal Water Temp
2g
Standard Serving
30s
Whisk to Perfection

Matcha Brewing — Three Essential Methods

Each method serves a different purpose. Choose based on your venue type and customer expectations.

Most Common

Usucha 薄茶 · Thin Matcha

For: Traditional drinking, tea ceremony, premium café service

Ratio2g matcha : 70ml water
Temperature80°C (176°F)
Recommended GradeUji1–Uji4 (Ceremonial), 6A (Entry Ceremonial)

Step-by-Step

  1. Sift — Pass 2g matcha through a fine-mesh strainer into a pre-warmed chawan (tea bowl). This prevents clumps.
  2. Add Water — Pour 70ml of water heated to 80°C. Never use boiling water — it scorches the matcha, creating bitterness.
  3. Whisk — Using a chasen (bamboo whisk), whisk vigorously in a rapid "W" or "M" zigzag motion — not circular. Keep the whisk just above the bowl surface.
  4. Finish — Once a layer of fine, creamy microfoam covers the surface (about 20–30 seconds), lift the whisk gently to create a smooth center.
  5. Serve Immediately — Matcha settles. Present to the customer within 60 seconds.
💡 Pro Tip: Pre-warm the chawan with hot water, then dry it before sifting. A warm bowl helps maintain the ideal drinking temperature.

Koicha 濃茶 · Thick Matcha

For: High-end tea ceremony, luxury tasting experiences, Michelin-star venues

Ratio4g matcha : 30ml water
Temperature80°C (176°F)
Recommended GradeUji3–Uji4 (Premium/Ultimate Ceremonial ONLY)

Step-by-Step

  1. Sift — Sift 4g of the finest ceremonial matcha into a pre-warmed bowl.
  2. Add Water — Pour only 30ml of 80°C water. Koicha uses half the water of Usucha for double the matcha — creating a syrup-like consistency.
  3. Knead — Use the chasen in a slow, deliberate kneading motion (not whisking). Fold the matcha and water together like kneading dough. No foam should form.
  4. Result — A glossy, paint-like liquid with the consistency of warm honey. The purest expression of the tea cultivar's character.
  5. Serve — Koicha is typically shared: one bowl serves 2–3 people, each taking a few sips.
💡 Pro Tip: Koicha demands the highest grade matcha. Lower grades will taste unpleasantly bitter at this concentration. Only use Uji3 or Uji4.

Matcha Latte 抹茶拿铁 · Café Standard

For: Cafés, coffee shops, restaurants, chain operations

Ratio2g matcha : 30ml water : 200ml milk
Temperature80°C water, 60–65°C milk
Recommended Grade5A–6A (Beverage Premium), Uji1–Uji2 (Ultra-Premium)

Step-by-Step (Café SOP)

  1. Sift — Sift 2g matcha into a matcha bowl or small pitcher.
  2. Make Paste — Add 30ml of 80°C water. Whisk in "W" motion until a smooth, lump-free paste forms (about 15 seconds).
  3. Steam Milk — Steam 200ml of milk to 60–65°C. Whole milk brings out matcha's creaminess best; oat milk is the top non-dairy alternative.
  4. Combine — Pour the matcha paste into the steamed milk. Stir gently. For iced: pour matcha paste over cold milk + ice.
  5. Optional Latte Art — Pour steamed milk over the matcha base for two-tone latte art.
💡 Pro Tip: Pre-make matcha paste in batches (keeps 24h refrigerated). For chain consistency, use 5A or 6A — the multi-cultivar blend guarantees identical flavor across all locations.

Hojicha Brewing — Roasted Tea Perfection

Hojicha's roasted character makes it exceptionally forgiving and versatile. The caramel notes shine with milk.

Hojicha Latte 焙茶拿铁 · Hot

For: Cafés, specialty tea menus, evening beverage programs

Ratio2g hojicha : 30ml water : 200ml milk
Temperature80°C water, 60–65°C milk
Recommended GradeH-M (Classic Roast) — best all-rounder for lattes

Step-by-Step

  1. Sift — Sift 2g hojicha powder into a bowl. Hojicha is slightly coarser than matcha — sifting is still recommended.
  2. Make Paste — Add 30ml of 80°C water. Whisk until smooth (hojicha dissolves more easily than matcha).
  3. Steam Milk — Steam 200ml milk. Hojicha pairs beautifully with oat milk and almond milk — the nutty notes amplify each other.
  4. Combine — Pour hojicha paste into milk. Optional: add 5ml brown sugar syrup or caramel syrup — the roasted notes and caramel are a match made in heaven.
  5. Garnish — Dust the finished latte with a pinch of dry hojicha powder for visual appeal and aroma.
💡 Pro Tip: Hojicha latte is the perfect evening menu item — with ~70% less caffeine than matcha, customers can enjoy it any time of day.

Iced Hojicha Latte 冰焙茶拿铁 · Cold

For: Summer menus, grab-and-go, cold beverage programs

Ratio2g hojicha : 25ml water : 200ml cold milk + ice
Temperature80°C water for paste, cold milk
Recommended GradeH-M or H-L (for a lighter, delicate iced version)

Step-by-Step

  1. Sift & Paste — Sift 2g hojicha, add 25ml of 80°C water, whisk into a concentrated paste.
  2. Fill Glass — Fill a 350ml glass with ice to the top.
  3. Pour Milk — Pour 200ml cold milk over the ice.
  4. Layer — Slowly pour the hojicha paste over the milk. It will cascade down, creating a striking two-tone effect — highly Instagrammable.
  5. Serve with Straw — Customer stirs to combine. The visual transformation is part of the experience.
💡 Pro Tip: Pre-batch hojicha paste in squeeze bottles for speed during rush hours. Label with date — keeps 24h refrigerated.

Ube Latte — The Purple Revolution

Ube (purple yam) powder creates a naturally vibrant purple latte with a sweet, nutty-vanilla flavor profile. No artificial colors needed — the purple is 100% natural from anthocyanins.

Viral Trend

Classic Ube Latte 紫薯拿铁 · Hot

For: Cafés, specialty coffee shops, social-media-driven menus

Ratio2 tsp (6g) ube powder : 30ml hot water : 200ml milk
Temperature80°C water, 60–65°C milk
Recommended GradeU-PL (Premium Latte Grade)

Step-by-Step

  1. Measure — Add 2 teaspoons (6g) of ube powder into a cup or small bowl.
  2. Make Paste — Pour 30ml of 80°C hot water over the powder. Whisk or stir vigorously until fully dissolved into a smooth, vibrant purple paste. Ube dissolves more easily than matcha — no sifting needed.
  3. Steam Milk — Steam 200ml of your chosen milk to 60–65°C. Oat milk and coconut milk pair exceptionally well with ube's natural sweetness.
  4. Combine — Pour the ube paste into the steamed milk and stir gently. The result is a creamy, Instagram-worthy purple latte.
  5. Optional Sweetener — Ube is naturally sweet, but a touch of vanilla syrup or condensed milk amplifies the dessert-like experience.
💡 Pro Tip: For a stunning layered effect, pour the ube paste slowly over the back of a spoon into the milk — it creates a beautiful gradient that customers love to photograph.

Iced Ube Latte 冰紫薯拿铁 · Cold

For: Summer menus, grab-and-go, delivery apps

Ratio2 tsp (6g) ube powder : 25ml hot water : 200ml cold milk + ice
Temperature80°C water (for paste), cold milk
Recommended GradeU-PL (Premium Latte Grade)

Step-by-Step

  1. Make Concentrated Paste — Mix 6g ube powder with 25ml of 80°C hot water. Use slightly less water than the hot version for a more concentrated base.
  2. Fill Glass — Fill a tall glass with ice cubes to the top. Pour 200ml of cold milk over the ice.
  3. Layer — Slowly pour the ube paste over the ice. The purple will cascade through the milk, creating an eye-catching marbled effect.
  4. Stir Before Drinking — Serve with a straw or stirrer so the customer can mix it themselves — the color transformation is part of the experience.
💡 Pro Tip: Pre-batch ube paste in squeeze bottles (same as matcha paste). Label with date — keeps 24 hours refrigerated. During summer rush, this cuts preparation time to under 30 seconds.

Ube Matcha Latte 紫薯抹茶拿铁 · Two-Tone

For: Premium signature drinks, social media hero items, seasonal specials

Ratio3g ube + 2g matcha : 2×25ml water : 250ml milk
Temperature80°C water, 60–65°C milk
Recommended GradeU-PL (Ube) + 5A or 6A (Matcha)

Step-by-Step

  1. Prepare Both Pastes — In separate bowls, mix 3g ube powder + 25ml hot water (purple paste) and 2g matcha + 25ml hot water, whisked (green paste).
  2. Steam Milk — Steam 250ml milk to 60–65°C. Pour into a wide-rimmed cup (a clear glass cup works best for visual impact).
  3. Dual Pour — Pour the matcha paste on one side of the cup and the ube paste on the other. They will naturally create a two-tone effect.
  4. Latte Art Option — For advanced baristas: pour steamed milk over both pastes and use a toothpick to swirl the green and purple together — like a galaxy in a cup.
💡 Pro Tip: The Ube Matcha Latte is one of the most photographed drinks on social media. Price it as a premium signature item (20-30% above standard latte). The visual appeal justifies the premium — customers happily pay more for the Instagram moment.

Café Standard Operating Procedure — Consistency at Scale

A standardized workflow ensures every cup tastes identical — whether it's made in Shanghai, Dubai, or New York.

1

Weigh

Use a 0.1g-precision scale. 2g per serving. Pre-portion into sealed sachets for speed during service.

2

Sift

Pass through a fine-mesh strainer into the mixing vessel. Non-negotiable — eliminates clumps, ensures silky texture.

3

Paste

Add 30ml water at 80°C. Whisk in "W" motion for 15 seconds until glossy paste forms.

4

Combine

Pour paste into steamed milk (hot) or over cold milk + ice (iced). Stir 3 times.

5

Serve

Present within 60 seconds. For hot: pre-warmed cup. For iced: clear glass to showcase the layers.

🛠️ Recommended Equipment

  • Chasen (茶筅) — Bamboo whisk, 80–100 prongs. Traditional and best for microfoam.
  • Electric Frother — For high-volume cafés. IKEA-style or commercial-grade.
  • Commercial Blender — For large-batch iced matcha/hojicha lattes.
  • 0.1g Scale — Essential for portion control and cost management.
  • Fine-Mesh Strainer — Stainless steel, 40–60 mesh.
  • Temperature-Controlled Kettle — Set to 80°C. Temperature consistency = flavor consistency.

📦 Storage Guidelines

  • Sealed — Always reseal packaging immediately after use. Oxygen is matcha's enemy.
  • Dark — Store away from direct light. UV degrades chlorophyll and color.
  • Cool — Refrigerate at 2–8°C once opened. Bring to room temperature before opening to prevent condensation.
  • Use Within 1 Month — Once opened, use within 30 days for optimal color and flavor.
  • Unopened Shelf Life — 12–18 months from production date when stored properly.

Common Mistakes & Troubleshooting

ProblemCauseSolution
Clumps / Lumps Matcha not sifted; water added too quickly Always sift through a fine-mesh strainer. Add water gradually while whisking.
Bitter / Harsh Taste Water too hot (above 85°C scorches matcha) Use water at exactly 80°C. If no temperature-controlled kettle, boil then wait 2 minutes.
No Foam / Thin Foam Wrong whisking technique; circular instead of zigzag Use rapid "W" or "M" zigzag motion. Keep whisk tines just above the liquid surface — not deep in the bowl.
Matcha Sinks / Separates Not whisked enough; milk too cold for hot latte Whisk paste thoroughly before adding milk. Ensure proper milk temperature (60–65°C for hot).
Dull Green-Brown Color Old matcha; improper storage; low-grade powder Check production date. Use within 1 month of opening. For vibrant color, use Uji series or 5A+.
Too Weak / Watery Insufficient matcha; too much milk Stick to the 2g : 200ml milk ratio. For stronger flavor, increase to 2.5g — never add more milk.
Hojicha Tastes Burnt Water too hot; using deep roast for delicate drinks Hojicha is more forgiving, but still use 80°C. Use H-M for lattes, H-D for baking only.

Which Grade for Which Drink?

BeverageRecommended GradeWhy
Usucha (Thin Tea)Uji1–Uji4Pure drinking — single cultivar character shines
Koicha (Thick Tea)Uji3, Uji4Only the finest — lower grades become bitter at 4x concentration
Premium Café LatteUji1, Uji2, 6ATop-tier milk compatibility, vibrant color
Standard Café Latte5A, 4AExcellent consistency, good color, cost-effective
Iced Matcha Latte4A, 5ACold suppresses flavor — slightly bolder grades work better
Matcha Frappé / Blended3A, 4AStrong flavor needed to cut through sugar and ice
Hojicha Latte (Hot)H-MClassic roast — the definitive hojicha latte experience
Iced Hojicha LatteH-M, H-LH-M for bold, H-L for delicate
Bubble Tea / Milk Tea3A, 4AMust punch through sweetness — A series chocolate bitterness helps

Need help selecting the right grade? Contact our product specialist — we'll recommend based on your specific menu and volume.

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