The Journal
Benefits, recipes and buying advice to get the very best from your matcha, with no fluff and no empty promises.
The Journal brings together the questions we hear most often, before and after a first pouch: what matcha really does, how to prepare it without lumps or bitterness, and how to tell a good powder from a tired one. The articles are written to be useful even to someone who will never buy anything from us: if a piece of advice fits in three lines, it gets three lines.
One rule applies to everything published here. We attribute no medical properties to matcha — green tea is well studied, some lines of research are serious, and we cite them as work that suggests, never as proof that promises. We don't embellish origins either, and no review is ever invented to fill space. When we have nothing to cite, we cite nothing.
Our matcha and brown butter financier recipe, plain or with raspberries, ready in 30 minutes. Read it to keep a beautiful green colour through baking, get a melt-in-the-mouth texture, and find out what to do with the leftover egg yolks.
Our cinnamon roll recipe with a matcha glaze, from the yeasted dough to the icing. Read it to bake a soft, pillowy brioche, to understand why the matcha goes in the glaze rather than the dough, and to prepare the rolls the night before for breakfast.
Our matcha and berry muffin recipe: soft, fluffy and ready in 35 minutes, no mixer needed. Read it for the right amount of matcha (a vivid colour with no bitterness), the trick that keeps the fruit from sinking to the bottom, and a few variations with white chocolate or a molten centre.
The comparison to read if you know Milia Matcha and want to see what sets Best Matcha Ever apart. Origin, organic, range, price and shipping, based on the information each brand publishes, with each one's strengths and when to choose one or the other.
Our homemade matcha ice cream recipe, creamy and not too sweet, with or without an ice cream maker. Read it when the weather turns hot: the right dose for a bold flavour, the anti-bitterness trick (never into a boiling liquid), and vegan or lighter variations.
The coffee-shop iced matcha, remade at home for a fraction of the price. Read it when it's hot out, or if that green ombré has always intrigued you: the right dose, the lump-free technique, and the order of the layers to nail the green-on-white swirl on the first try.
The comparison to read if you're thinking of changing your morning drink. It doesn't crown a winner: it honestly sets coffee's spike-then-crash against the steadier energy of caffeine plus L-theanine, compares taste and ritual, and offers four profiles to help you decide — including the one where you keep your coffee, guilt-free.
For anyone wondering whether matcha belongs before a workout. We separate what studies on caffeine and L-theanine really suggest — steadier alertness, without the jittery spike of a pre-workout — from what can't be promised. With the practical timing: when to drink it before exercise, and why it isn't a hydration drink.
The habit that saves a good powder: matcha oxidises quickly when exposed to light, air and heat, turning from bright green to a dull khaki within a few weeks if stored badly. Read it as soon as you open your first pouch — where to keep it, in what, and how to spot a matcha that has gone off before you whisk it.
Read this first if you're still wondering whether to swap your coffee. The article separates what studies on caffeine and L-theanine actually show — long-lasting energy rather than a spike followed by a crash — from "detox" claims that rest on nothing. It also answers the most practical question: one to two cups a day fit in easily, as long as you avoid the late afternoon and evening.
The technique, not the theory: water temperature, sifting to avoid lumps, the zigzag whisk, then turning it into a hot or iced latte with exact proportions. Read it if your first bowl was bitter or gritty — nine times out of ten, the water was too hot or the powder went in unsifted.
The buying guide, even for a matcha that isn't ours. What sets ceremonial grade apart from culinary grade, what colour and texture tell you about a powder before you even whisk it, why an unverifiable origin on the label commits no one — and the price-per-gram range below which quality rarely shows up, and above which you're paying for a brand image.
Crisp outside, tender inside and fragrant with brown butter: matcha financiers take just 30 minutes, plain or studded with raspberries.
Soft, pillowy dough rolled with cinnamon and topped with a vibrant green matcha glaze: our matcha cinnamon rolls, step by step, from dough to icing.
A soft green crumb, tangy bursts of raspberry and a beautifully tender centre: these matcha and red berry muffins take 35 minutes, no mixer needed.
Milia Matcha is a name many people know. We use it as a reference point to introduce Best Matcha Ever: origin, organic, range, price.
Silky, properly green and not too sweet: homemade matcha ice cream is easier than you'd think. The recipe, with or without a machine, and the right dose.
The coffee-shop iced matcha, at home, for a third of the price. Dosage, no lumps and that famous green gradient: the complete recipe, step by step.
Coffee's spike and crash versus matcha's long, steady energy: an honest comparison to help you pick your morning drink, without knocking either one.
Steady energy without the jittery spike of a pre-workout: what matcha can really offer before a session, the best time to drink it, and its limits.
Air, light, heat and moisture: matcha's four enemies. How to store it so it stays bright green and mellow, and how to tell when a powder has turned.
Energy without the jitters, focus, antioxidants… We separate the marketing promises from what the studies actually show.
No lumps, no bitterness, beautifully creamy. The complete method, hot or iced, to make your matcha latte just like at the café.
Colour, grade, price, organic… All the practical pointers to tell a quality matcha from a bitter powder, and buy with confidence.