Matcha performs best at 70–80°C:

It’s a small detail, but it changes the texture and flavour significantly.

Too cold (<70°C): clumps easily, tastes thinner and diluted.

Too hot (>80°C): increases bitterness and astringency, reduces umami.

75°C hits the sweet spot for a smooth, balanced cup.

Soaked whisk creates a finer micro-foam:

Start by warming your whisk in hot water before use.

This softens the bamboo tines, making them more flexible and easier to whisk with — helping you achieve a smoother, finer foam.

A dry whisk tends to feel stiffer, making it harder to control and more prone to wear over time.

After each use, rinse and allow it to air dry on a whisk holder.

Always sift your matcha:

Matcha is an ultra-fine powder that can form clumps from static and moisture.

Sifting helps break these apart, allowing the powder to disperse more evenly when whisked.

This leads to a smoother texture and more balanced flavour.

Whisk in 'M' motion using your wrist:

Whisking motion is important. Use a ‘W’, ‘M’, or zig-zag motion when whisking.

This helps break up clumps and mix the matcha more evenly.

It also introduces air, creating a finer micro-foam for a smoother, creamier texture.

Focus on quick wrist movement, not your arm. This gives better control and reduces fatigue. Patience and consistency is key.

The Somewhere Sips Ratio:

We’ve refined this ratio through testing and insights from Japanese matcha professionals.

The 3 : 50 : 100 : 100 translate to:

• 3g matcha
• 50mL hot water (up to 65mL)
• 100mL ice (up to 120mL)
• 100mL milk (up to 120mL)
• Optional: 10–20mL sweetener

The ratio works by giving you a consistent balanced, full matcha flavour without dilution.

It’s designed to create a smooth, consistent texture, maintain clarity of flavour. 

Most important: produce a clean layered finish when poured.

Start with this ratio, then adjust to suit your preference.

FAQ: 

Does water quality matter?

Yes. Water high in minerals content (especially calcium and magnesium) can make matcha taste harsher. We recommend using filtered or soft water for a cleaner and sweeter profile.

How often do I need to replace my whisk?

With regular use, the tines will gradually lose their shape or break. Moisture can also lead to mould if not properly dried. For consistent results, consider replacing your whisk every 6–8 weeks, or when the tines no longer hold their form.

Why does sifting matters?

Without sifting, clumps can remain — resulting in a rougher, less consistent cup. Consistency and mastery comes from small details like this.

Should I make creamy or still matcha?

Both are valid styles — choose based on your preference.

• Urasenke style: modern, creamy, frothy with finer foam.
• Omotesenke style: traditional, subtle, conservative with little to no foam.