Every account gets the same backup: prep guides built for your equipment, a troubleshooting reference, and a direct line to us when something's off.
Prep guides by tier and use case
Troubleshooting reference
Downloadable one-pagers
Direct email support
General starting points below — for ratios and photos dialed to your specific tiers and equipment, just email us.
A general starting point: 2g matcha to roughly 2oz water for a traditional usucha; scale up for milk drinks. Your ideal dose depends on the tier and your equipment.
Want the full dosing chart per tier? Email us.
Bamboo whisk in a "W" motion for ceremonial prep; a milk frother or blender bottle works fine for high-volume lattes. Water just off the boil, never boiling.
Want a video walkthrough? Email us.
Matcha holds up in dairy and most non-dairy alternatives. Whisk the matcha into a small amount of hot water first, then combine — adding powder straight to cold milk is the most common cause of clumping.
More menu-ready recipes in our Recipes & Menu Ideas guide.
Whisk at double strength against a small amount of hot water, then pour over ice — diluting an already-mixed hot matcha tends to flatten the flavor.
Need a batch-prep guide for high volume? Email us.
Keep it sealed, cold, and out of direct light — matcha's color and flavor fade faster than most people expect once a bag is opened.
Want the shelf-life reference by tier? Email us.
Bitterness, clumping, dull color — most issues trace back to water temperature, dose, or how long a bag's been open. See common fixes below.
Still stuck? See the troubleshooting guide below, or email us.
All seven tiers, ratios for lattes, usucha, and iced prep, on one page for behind the bar.
Email Us for a CopyShelf life, temperature, and handling notes to keep on the shelf next to your stock.
Email Us for a CopyDrink and food-service applications by tier, for building out a matcha section.
See Recipes & Menu IdeasEmail sales@danexgen.com and we'll get back to you within a business day.
