How to “Batch Prep” Matcha

Batch preparation makes a matcha base for multiple drinks. This guide uses 4g of matcha and 50–60ml of water per serving: multiply both amounts by the number of servings you want to prepare, then follow the blending, straining and serving steps below. We usually recommend whisking individual servings; this method is designed for high-volume cafés and coffee shops.

1. Measure Your 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.

2. Add Water

Use 50–60ml of water per serving, at about 70°C. For 10 servings, that is 500–600ml of water, combined with the 40g of matcha measured in Step 1.

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.

3. Blend

Use a blender to fully combine the matcha and water.

4. Transfer & Strain Again

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

5. Label & Track

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.

6. Before Serving

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

7. Measure the matcha base

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

8. Pour and drink

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

Planning matcha service for your café, cart or pop-up? Explore Rebel Bunny’s partner program, or browse the matcha range for product details and pack sizes.