Temper Temper Latte
- 2-3 oz of water
- 1 heaping tsp of matcha
- 1 tsp of agave nectar or honey
- 6-8 oz milk of choice
- Pour over ice & enjoy being a legend
Let’s make matcha
Signature Beverages
Temper Temper Usucha
- Sift matcha 1 tsp of matcha
- Add 2-4 oz of hot water (158°F)
- depending on your preferred strength
- Vigorously whisk until it foams.
The Matcha Mont Blanc
Earth matcha with a spiced orange cream.
Ingredients
- 1 tsp Earth matcha (sifted)
- 2 oz warm water
- 1 tbsp brown sugar
- ⅓ cup milk
- 2 tbsp heavy cream
- 1 tbsp orange syrup
- 3 dashes orange bitters
- 1 pinch orange zest & nutmeg
Instructions
- Whip Cream: Whisk heavy cream, syrup, and bitters until thick.
- Make Matcha: Whisk matcha and water until frothy in a glass.
- Mix Base: Stir in sugar, matcha, milk, and ice.
- Layer: Top with the orange cream, zest, and nutmeg.
Sparkling Lychee Blossom Matcha
Sunlight matcha paired with a fruity, floral spritz.
Ingredients
- 1 tsp Sunlight matcha (sifted)
- 2 oz warm water
- 2 tbsp cherry blossom syrup
- ¼ cup lychee juice
- 1 cup sparkling water
- 1 cup ice cubes
- lychee (optional)
Instructions
- Make Matcha: Whisk matcha and water until frothy.
- Build Base: Mix syrup and lychee juice in a glass.
- Add Fizz: Fill glass with ice, then pour in sparkling water.
- Layer: Pour matcha over the top and add a lychee garnish.
Gingerbread Matcha Latte
Robust Storm matcha paired with a homemade gingerbread syrup.
Ingredients
- 1 tsp Storm matcha (sifted)
- 2 oz warm water
- 1-inch ginger piece (peeled, chopped)
- 1 cardamom pod (crushed)
- 1 pinch cinnamon
- 2 tbsp dark brown sugar
- 1 cup water
- 1 cup milk (warmed)
Instructions
- Make Syrup: Simmer water, ginger, cardamom, cinnamon, and sugar for 30 minutes. Strain.
- Whisk Matcha: Whisk matcha and warm water until frothy.
- Assemble Base: Mix 2 tbsp of syrup with the matcha in a mug.
- Add Milk: Froth warm milk and pour over the base.
Yuzu Matcha Fizz
Smooth Life matcha paired with a sparkling yuzu.
Ingredients
- 1 tsp Life matcha (sifted)
- 2 oz warm water
- 2 tbsp yuzu juice
- 1/2 tbsp vanilla syrup
- Sparkling water
- lemon slice (optional)
Instructions
- Whisk Matcha: Whisk matcha and warm water until frothy.
- Assemble Base: Mix yuzu, vanilla, ice, and sparkling water in a glass.
- Layer: Pour matcha over the top and add a lemon slice.
Salted Hojicha Chocolate
Pairing our deeply roasted Ember hojicha with a salted chocolate syrup.
Ingredients
- 1 tsp Ember hojicha (sifted)
- 2 oz warm water
- 2 tbsp dutch processed cocoa powder
- 2 tbsp sugar
- 2 oz hot water
- 1/4 tsp salt
- 1 cup milk (warmed)
Instructions
- Whisk Hojicha: Whisk hojicha and warm water until frothy.
- Chocolate Syrup: Mix cocoa powder, sugar, hot water, and salt.
- Assemble Base: Mix syrup with the hojicha in a mug.
- Add Milk: Froth warm milk and pour over the base.
Matcha ritual 101
Measure the matcha
Start with 1–2 tsp of matcha powder straight into your bowl. More for intensity. Less for something lighter. This is your ritual — own the ratio.
Sift the matcha
Run it through a fine sifter before you do anything else. No shortcuts, no clumps. Sifting is what separates a smooth, vibrant cup from a mediocre one. Optional, but don't skip it.
Add the water
175°F (80°C). Not boiling. Pour 2 oz into the bowl and stop there. Heat is the most common way people ruin good matcha — and with ours, that's not an option.
Whisk the matcha
Chasen in hand. Bowl held firm. Whisk it in a fast, confident M or W motion until the surface blooms into froth. No hesitation. No half measures. This is where the ritual becomes real.
Build your drink
Add remaining water and keep whisking. Going latte? Pour in 6–8 oz of your preferred milk instead. Sweeten if you want — though matcha this good rarely asks for it.
Drink it.
Serve it immediately. Hot from the bowl or over ice — however you take it, take it intentionally. This is infrastructure. This is your edge. Don't waste it.