The matcha journal

Matcha guides, written for the kitchen counter.

How to make matcha at home — the bowls, the whisks, and the quiet two minutes — written for the kitchen counter, not the tea house.

11 August 2026 · 6 min read

How to make matcha: the only recipe you need

Two grams, 80 degrees, fifteen seconds. The exact recipe for a bowl of matcha that foams — plus the three mistakes that make it bitter.

11 August 2026 · 5 min read

The grade on the tin changes the price three-fold. Here's what changes with it — and when the cheaper one is genuinely the right choice.

11 August 2026 · 5 min read

One jitters, one hums. Caffeine, cost per cup, and the afternoon crash — the actual trade-offs, from people who drink both.

11 August 2026 · 4 min read

Rinse, never soak, dry on the stand. The ninety-second care ritual that keeps a bamboo chasen's prongs open and true.

10 August 2026 · 5 min read

A cereal bowl can hold matcha. It can't make matcha. The chawan's width, depth, and rim are four hundred years of engineering for the whisk.

10 August 2026 · 6 min read

Forks, frothers, shaker bottles — every shortcut, honestly tested. Two of them almost work. None of them make the foam.

10 August 2026 · 4 min read

They already have the powder. What they don't have is the bowl, the whisk, and the two quiet minutes. How to choose the set they'll keep.

19 August 2026 · 5 min read

Four tools, not twelve. What a beginner genuinely needs to make a real bowl — and the filler that just pads the box.

19 August 2026 · 5 min read

Bitter, gritty, or flat — every bad bowl traces back to one of four small things. Here's how to tell which one, and fix it tonight.