Got Questions? We’ve Got Answers

Here you’ll find answers to the questions we get asked the most about matcha, coffee, homemade syrups, and how to get started. Can’t find what you’re looking for? Feel free to reach out—we’re always happy to help!

FAQ

What is the best matcha to use for drinks?

For drinks, it’s best to use ceremonial or premium culinary matcha. Ceremonial matcha is smooth and vibrant, perfect for lattes or straight whisked tea, while culinary matcha works well in recipes and sweetened drinks.

Basic Tips for Making Matcha

 

  1. Use good quality matcha – ceremonial or premium culinary grade works best.
  2. Sift your powder – this prevents clumps and makes whisking easier.
  3. Use the right water temperature – around 70–80°C (160–175°F) keeps the flavor smooth and avoids bitterness.
  4. Whisk properly – use a bamboo whisk (chasen) and a gentle “M” or “W” motion until frothy.
  5. Start small – 1 tsp of matcha per cup of water is perfect for beginners.

How do I store homemade syrups?


Store syrups in a clean, airtight bottle or jar in the fridge. They usually last 1–2 weeks, depending on the ingredients. Always give them a quick smell or taste before use.

What’s the easiest way to clean a bamboo whisk (chasen)?

Rinse immediately with warm water after use and let it air dry. Avoid soap, which can damage the bamboo.

Thanks for Visiting Our FAQ!

We hope these FAQs gave you helpful tips and a little inspiration. Keep exploring the world of matcha and coffee, try new flavors, and enjoy every sip. We’re so happy to have you as part of L.K.’s Matcha & Coffee Club!

Still Have Questions?
Don’t hesitate—drop your question below and we’ll be happy to help!