Romi's Guide to a perfect cup
How to Make Matcha
Learn Romi’s secret guide to the perfect cup of matcha — a simple ritual for calm, focus, and great flavour.
Step One
Prep
Get everything ready. Your matcha, sieve, whisk, and bowl.
What You’ll Need:
- Matcha Bowl (Chawan) or your favourite cup
- Bamboo Whisk (Chasen) - Before using, soak in warm (not boiling) water for a few minutes to soften them and avoid breakage.
- Fine sieve
- Measuring Spoon
- Optional: Milk, Sweetener
Step Two
Measure & Sift
For Usucha 1 – 2g (≈ 1 tsp)
For Latte 3 – 4g (≈ 2-2.5 tsp)
Add matcha into a fine sifter over your bowl.
Sifting helps remove any clumps, making sure your matcha is smooth and easy to whisk.
step three
Whisk
For Usucha Add 60–70ml hot water (60-80°C). Whisk in a wave “M” or “W” motion until frothy.
For Latte Add 30–50ml hot water (60-80°C). Whisk until smooth (no need for lots of foam).
Four
Pour
For Usucha Pour directly into your cup with or without ice and enjoy!
For Latte Pour your whisked matcha into your favourite steamed or iced milk.
Oat, almond, soy, or dairy — matcha pairs beautifully with any milk you love.
Five
Stir & Enjoy
Give it a gentle stir, take a moment to appreciate that vibrant green, and sip.
Smooth, mellow, and perfectly balanced — that’s the Romi way.
Learn the Types of Matcha
CLEAR MATCHA (MATCHA AMERICANO)
Light & Refreshing — whisked, then topped with extra water for a light, gentle sip.
USUCHA
Thin & Smooth — the traditional way to enjoy ceremonial matcha.
KOICHA
Thick & Rich — intense umami, made with very little water and more matcha.
CLASSIC LATTE
Creamy & Balanced — matcha whisked with water, then topped with hot or cold milk.
COLD WHISK LATTE
Ultimate Creamy & Bold — whisked with cold milk, served over ice.
Extra Tips
Flavour Factors
A great cup of matcha isn’t just about the powder — these small details make all the difference:
- Water Temperature
Too hot = more bitter, stronger aroma. Around 60-80°C is ideal for smooth, balanced flavour. - Type of Water & Milk
Water type changes the taste (especially when you make usucha). For example, filtered is clean and neutral, and mineral water can enhance sweetness or bitterness.
Milk matters too — creamier options (like oat or whole milk) make matcha smoother. - Sifting
Sifting with fine mesh sieve prevents clumps and creates a smooth, even texture. - Whisking
Whisk for about 20–30 seconds. If longer than this, it could make your matcha bitter. Additionally, a bamboo whisk creates a creamier, finer foam, while an electric frother makes bigger bubbles. - Bowl Size & Texture
A bowl around 11–13 cm wide lets you whisk easily and froth beautifully. - Drinking Temperature
Cooler matcha is often milder and sweeter, while hot matcha highlights depth and umami. - Quality & Storage
Fresh, well-stored matcha always tastes better! Keep it sealed, away from moisture, light, and strong smells.
Extra Recipe
Cold Whisk Latte
A must-try recipe. Bold & really really creamy...
- Sift 4-5g (2-3 tsp) of matcha into a bowl
- Add 50ml of cold milk
- Whisk in wave motion (M or W) for 20 seconds
- Add 6-8g (1-1.5 tsp) of agave syrup
- Pour 100ml of milk and whisk a few more seconds
- Pour into a glass with ice and enjoy!
STORY OF MATCHA
8th - 15th Century
Japanese Monk introduced powdered green tea to Japan after studying Zen practice in China
8 th Century (China) - The earliest form of powdered tea emerged in China.
1191 (Japan) - Japanese Monk introduced powdered green tea to Japan after studying Zen in China. The tea gained popularity among monks for its calming yet energizing effects during meditation.
15th Century (Japan) - The famous tea master Sen no Rikyū formalized the Japanese tea ceremony (chanoyu), emphasizing mindfulness and simplicity in preparing and drinking matcha.
21st Century
Matcha became a health phenomenon globally
Loved for its antioxidants, unique flavor, and clean caffeine boost.
2025
Romi was launched.
Romi was born out of a mission to bring different variety of unique flavour and premium quality to the UK.
With single-cultivar Seimei and Okumidori, along with smoky ceremonial blend, Romi brings fresh waves of flavour to modern matcha lovers.