Recipes worth making again.

Ingredients

• Ceremonial or premium matcha2 g (1 tsp)
• Hot water, off the boil70 ml

Method

1. Sift the matcha into a bowl with a small strainer — this is the step that actually prevents clumps, don't skip it.
2. Heat water to about 75–80°C (160–175°F). If it just boiled, let it sit a minute or two first.
3. Pour a small splash over the matcha and mash into a smooth paste with the whisk tip.
4. Add the rest of the water and whisk in a brisk "W" motion from the wrist until a fine foam forms, about 15–20 seconds.
5. Drink right away, while it's still foamy and warm.

Ingredients

• High-grade ceremonial matcha (a Samidori or Asahi cultivar shines here)4 g (2 tsp)
• Hot water, off the boil40 ml

Method

1. Use your best matcha — koicha is unforgiving of anything dull, since there's nowhere for off-flavors to hide.
2. Sift the matcha into a bowl and add water heated to about 70°C (160°F).
3. Knead rather than whisk: slow circular and folding motions, pressing out every clump until it's glossy, like warm honey.
4. It should take 1–2 minutes of patient kneading. No foam is expected — koicha is smooth, not frothy.
5. Sip slowly. This is a small, concentrated amount, not a full mug.

Ingredients

• Matcha (premium grade)3 g (1.5 tsp)
• Warm water30 ml
• Milk of choice, cold100 ml
• Sweetener, optionalto taste
• Icea handful

Method

1. Sift matcha into a chawan. Add the warm water and whisk in a W or M motion until fully dissolved and smooth.
2. Fill a glass with ice. If using sweetener, stir it into the milk first so it doesn't clump at the bottom.
3. Pour the cold milk over the ice, then slowly pour the matcha over the top so it layers.
4. Stir gently right before drinking to bring the layers together.

Ingredients

• Fresh strawberries5–6
• Sugar or honey1–2 tsp
• Matcha4 g (2 tsp)
• Hot water, off the boil40 ml
• Milk of choice, cold100 ml
• Icea handful

Method

1. Mash the strawberries with the sugar into a chunky compote — a fork is all you need. Let it sit 5 minutes to get syrupy.
2. Spoon the strawberry mash into the bottom of a glass and add ice.
3. Pour the cold milk over the ice so it goes pink at the bottom.
4. Sift and whisk the matcha with the hot water until smooth, then pour slowly over the top for that green-on-pink layered look.
5. Stir before sipping. The strawberry and grassy matcha play off each other beautifully.

Ingredients

• Cream cheese, room temp500 g
• Sugar150 g
• Eggs, room temp4 large
• Heavy cream250 ml
• Culinary matcha, sifted12 g
• Flour, sifted20 g
• Salt1 pinch

Method

1. Heat oven to 230°C (450°F). Line a round pan with two overlapping sheets of parchment, letting plenty hang over the sides.
2. Beat the cream cheese and sugar until completely smooth and lump-free.
3. Add eggs one at a time, mixing just until combined after each.
4. Whisk the sifted matcha into the cream separately until smooth, then add to the batter with the flour and salt. Mix gently until just combined.
5. Pour into the pan and bake 35–45 minutes, until the top is deeply browned and the center still wobbles like jelly.
6. Cool completely, then chill at least 4 hours before slicing.

Ingredients

• Heavy cream, cold480 ml
• Sweetened condensed milk1 can (~395 g)
• Culinary matcha, sifted10 g
• Vanilla extract1 tsp
• Salt1 pinch

Method

1. Whisk the sifted matcha into the condensed milk first, until completely smooth — doing this before the cream avoids clumps.
2. Stir the vanilla and salt into the matcha mixture.
3. In a separate bowl, whip the cold cream to soft, billowy peaks — soft, not stiff.
4. Fold the whipped cream into the matcha mixture in three additions, gently, to keep the air in.
5. Pour into a loaf pan, smooth the top, and freeze at least 6 hours, ideally overnight.