For drinks, it’s best to use ceremonial or premium culinary matcha. Ceremonial matcha is smooth and vibrant, perfect for lattes or straight whisked tea, while culinary matcha works well in recipes and sweetened drinks.

1. Use good quality matcha – ceremonial or premium culinary grade works best.
2. Sift your powder – this prevents clumps and makes whisking easier.
3. Use the right water temperature – around 70–80°C (160–175°F) keeps the flavor smooth and avoids bitterness.
4. Whisk properly – use a bamboo whisk (chasen) and a gentle “M” or “W” motion until frothy.
5. Start small – 1 tsp of matcha per cup of water is perfect for beginners.

Rinse immediately with warm water after use and let it air dry. Avoid soap, which can damage the bamboo.

Store syrups in a clean, airtight bottle or jar in the fridge. They usually last 1–2 weeks, depending on the ingredients. Always give them a quick smell or taste before use.