Tired of going to cafés and getting the same watery, dull green, poorly whisked drink in the name of matcha? I know we at dr. midoré sure are. Either you receive a bitter, grassy beverage or one loaded with sugary syrups to mask the taste. Here’s the secret that cafés don’t want you to know – whisking the perfect matcha is not hard! And we’re done gatekeeping. 

The key is to use a first harvest matcha, made of the youngest Camellia Sinensis leaves, that have been shade-grown for 20+ days, giving it that vibrant green colour, loaded with chlorophyll, l-theanine, and of course, the classic pick-me-up, caffeine. 

How you make it is just as important as having the right product. All you really need is a bamboo whisk (chasen), a bowl for whisking, a sifter, water, your milk and sweetener of choice, and ice/steamer depending on what you’re feeling.

Here’s our classic matcha latte prescription, adapted for both iced and hot variations. 

At dr. midoré we prioritise bringing you the best quality, with natural sweetness, a creamy mouthfeel, plus the right chasen to whisk it with.