How to “Batch Prep” Matcha

Use 4g of matcha × the number of servings you want to make. If possible, sift the matcha before adding it to the blender to prevent clumps and achieve smooth mouthfeel.

Use 50–60ml of hot (about 70℃) water × the number of servings.
For example, if you want to make 100 drinks, prepare 500–600 ml of hot water.

Using hot (about 70℃) water enhances both the aroma and the delicate flavor profile of the matcha. However, regular-temperature water can still be used for batch preparation.

Use a blender to fully combine the matcha and water.

Transfer to a container and, if possible, pass through a tea strainer one more time to remove any leftover clumps.

Use a sticker to record the production date. Consume the batch within 24 hours to maintain freshness.

Ideally, prepare batches twice a day — morning and afternoon. Matcha is delicate, and using it as fresh as possible ensures the best flavor and creaminess for your customers.

Don’t forget to keep the batches chilled to maintain freshness.

Shake the container well. Matcha naturally settles at the bottom. This is normal and doesn’t affect the quality.

Measure 50–60ml per serving (depending on your recipe)

Pour over your preferred base—milk, sparkling water, or coconut water—to create the perfect matcha drink.