A free tool for your own observations
Your next cup, with a little less guesswork.
Keep the quantities. Write down the result. Change one thing in the next brew. This notebook turns your own cups into a useful reference without claiming that one ratio suits every tea.
Your saved brews (0/20)
Notes stay in this browser. Clearing its storage removes them; export a CSV if you want a copy. Saving more than 20 keeps the newest 20.
No brews saved yet. Record your actual quantities above, then change one variable in the next cup.
What the notebook calculates
Powder concentration
Grams of matcha ÷ counted liquid in ml × 100. Counted liquid is mixing water + milk + other water you enter. It excludes unmeasured ice, sweetener and other ingredients, so it is a model of those inputs rather than a measurement of the finished glass.
Powder cost
Pack price ÷ pack weight × powder used. Milk, sweetener and other costs are not included. The currency menu changes the label, not the exchange rate.
The bowl and latte buttons load examples from Ippodo's own preparation instructions. They are useful references, not a universal standard. Your saved impressions are your observations, not product-review evidence published by MatchaWhat.
Sources
The sources below support the specific points listed. Preparation instructions from a producer describe its own method; calculations and adjustments are identified in the text.
- [1] Ippodo Tea. Usucha (Classic Matcha) (n.d.).Used for: One published usucha starting recipe: 2 g matcha, 60 ml water at 80 °C, sifted and whisked. Spoon equivalents are approximate. · Source checked 24 October 2026
- [2] Ippodo Tea. How to Make a Matcha Latte (2021).Used for: The producer's 3 g matcha, 100 ml water at 80 °C and 100 ml milk example, prepared by mixing matcha with water before adding milk. · Source checked 24 October 2026