How To Make Matcha and Houjicha
Patience Coffee matcha
The Patience Coffee Matcha and Houjicha Guide
Goal: A smooth, sweet cup with no clumps and no bitterness, whether you like it as tea or as a latte.
Think of this like espresso. A small, concentrated base done right makes everything you add after it taste better.
What We Carry
Matcha
Our ceremonial grade matcha is made from shade grown green tea leaves, stone ground into a fine powder. It's bright and grassy with a creamy, sweet finish.
Houjicha
Houjicha is green tea that's roasted over high heat until it turns a deep reddish brown. The roast gives it a toasty, nutty, almost caramel flavor, and it's naturally lower in caffeine than matcha. It's a cozy pick for the afternoon or evening.
Both are available in bags at the shop, so you can make the same drink at home that we make behind the bar.
Recipe (Our Base)
Powder: 3g
Water: 30g
Ratio: 1:10
Water temp: Matcha 175°F (80°C) / Houjicha 190°F (88°C)
Time: About 1 minute
This is the same base we use in the shop. From here, you can make it a tea or a latte.
Step 1: Gather Your Gear
You'll need:
A small bowl
A bamboo whisk (chasen) or a small electric frother
A fine mesh strainer
A scale
A kettle
Your favorite mug or glass
Use filtered water if you can. It keeps the flavor clean and sweet.
Step 2: Heat Your Water
Matcha is delicate. Water that's too hot will make it bitter, so let boiling water cool for a few minutes until it's around 175°F.
Houjicha is roasted, so it can handle a little more heat. Around 190°F brings out its toasty sweetness.
Step 3: Sift
Sifting Matcha
Weigh out 3g of powder and sift it through your strainer into the bowl.
Don't skip this. Tea powder clumps easily, and sifting is the easiest way to get a smooth cup.
Step 4: Add Water and Whisk
Wisking Matcha
Pour in 30g of hot water.
Whisk quickly in a "W" or "M" motion, not in circles, for about 20 to 30 seconds. You're looking for a smooth, glossy base with a layer of fine foam on top and no clumps at the bottom.
If you're using a frother, hold it just under the surface for about 15 seconds.
Step 5: Make It Your Way
As a Tea
Add 120 to 150g more hot water (same temperature as before) and give it a gentle stir. Light, clean, and simple.
As a Hot Latte
Steam 8-12oz of milk and pour it over your base. Houjicha and oat milk is one of our favorite combos.
As an Iced Latte
Fill a glass with ice and 8-12oz cold milk, then pour your whisked base over the top. Watch it swirl into the milk, then give it a stir.
Quick Adjustments
Tastes bitter? Your water is too hot. Let it cool a little longer.
Clumpy? Sift your powder and whisk faster.
Too weak in a latte? Use 3.5g of powder, like we do for our large drinks.
Too strong? Add a little more water or milk.
Notes
Store your matcha and houjicha sealed tight, away from light and heat. Keeping matcha in the fridge helps it stay fresh and green longer.
Want to try it before you make it at home? Stop by the shop in the Carroll Street Courtyard. We'll make you one just how you like it, and you can grab a bag of matcha or houjicha to take home.
Matcha retail