How to make a Matcha Latte? We try out a Matcha making workshop with Katsute100

May 14, 2026

May 13, 2026 | Culture, Food and Drink

Matcha is everywhere. Everywhere but Japan these days as the global demand for the fine powered shade-grown green tea seems to be growing faster than the ability to produce it.

It’s not hard to see where the cult-like obsession has stemmed from, especially among younger people who are drinking less alcohol and looking for what is perceived as healthier drink options. And while the health benefits of matcha are sometimes exaggerated, it is true that it is full of antioxidants, fibre, Vitamin C and amino acids – providing a high caffeine fix with extra benefits.

But what exactly is matcha and where does it comes from? Katsute100, an independent Japanese café chain primarily located in London but with a location in Uniqlo on Edinburgh’s Princes Street, are keen to share their passion for quality matcha and break down its roots in an accessible manner.

In collaboration with glassware giants Hario who are better known for their coffee ware, Katsute100 are hosting hour-long matcha making workshops twice a month for £20. We were invited along for a preview and here is what you can expect:

An introduction and history to matcha starting with its origins as a medicinal drink in Chinese monasteries to its rise in popularity among the royal and court classes to its introduction in Japan.
A brief introduction to historic and modern matcha etiquette and culture.
Different grades of matcha and growing regions, both historical and contemporary.
Tools and technique of making the iconic drink
A step-to-step instruction from sifting to whisking.

A brief how-to as guided by Katsute100:

Step 1:

Pour hot water into your Chawan (matcha bowl) and dampen your Chasen (bamboo whisk) for 10-20 seconds. Remove water and dry bowl.

Step 2:

With a Chashaku (Bamboo scoop) measure 3 large scoops into a sifter to avoid any lumps and clumps. (This was a step that both surprised me in quantity and immediately illuminated as to why my matcha was never paste-like enough.)

Step 3:

Pour enough water to cover the powder and then some and mix with your Chasen until all combined and it forms into a clump-free paste.

Step 4:

Whisk in a “M” or “W” motion for about 30 seconds until a foamy soup is formed. (I did much better than expected as the last time I whisked tea it was to make Chinese Song Dynasty Dian Cha and failed at creating a strong foam.)

Step 5:

Once you have the right amount of form, you can either pour into a cup and drink it straight or make it into a latte. This day, Katsute100 were making pickled Sakura lattes, so the additional steps were the following:

Fill cup 2/3 full of ice
Measure 30ml of syrup and put in the bottom (or to taste)
Depending on how strong you like your matcha, fill milk up about 3/5 to 2/3 of the way.
Pour matcha on top of the ice to create lovely separation of layers.
Stir all together and enjoy!

This was one of the first round of classes Katsute100 will be running but they plan to do many more with different types of lattes and drinks to be made.