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Training & Support

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.

01

Prep guides by tier and use case

02

Troubleshooting reference

03

Downloadable one-pagers

04

Direct messaging in your portal

The Guides

Six things worth getting right.

General starting points below — the full guides, with exact ratios and photos for your specific tiers, unlock in your portal once you're approved.

01

Dosing & Ratios

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.

Full dosing chart per tier — in your portal.

Tiers
02

Whisking Technique

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.

Video walkthrough — in your portal.

Tiers
03

Milk & Sweeteners

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.

Menu-ready recipes — in your portal.

Tiers
04

Iced & Cold Brew

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.

Batch-prep guide for high volume — in your portal.

Tiers
05

Storage & Shelf Life

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.

Shelf-life reference by tier — in your portal.

Tiers
06

Troubleshooting

Bitterness, clumping, dull color — most issues trace back to water temperature, dose, or how long a bag's been open. See common fixes below.

Message us directly — in your portal.

Tiers
Common Issues

Quick fixes before you message us.

Matcha tastes bitter+
Usually water that's too hot. Let it cool just off the boil (roughly 175°F) before whisking — boiling water pulls out bitterness fast, especially in ceremonial tiers.
It clumps in milk+
Whisk the matcha into a small amount of hot water first to form a smooth paste, then combine with milk. Adding powder directly to cold liquid is the most common cause.
Color looks dull or brown
Likely age or storage — matcha oxidizes once opened, faster if it's warm or exposed to light. Check how long the bag's been open, and keep unused stock sealed and cold.
Foam won't form+
Needs enough agitation, not just stirring — a bamboo whisk, milk frother, or blender bottle all work. Very low tiers of matcha-to-liquid ratio can also make foam harder to hold.
Inconsistent color or flavor batch to batch+
Tell us the lot — every order traces back to a specific harvest and milling batch, so we can check what changed and whether it's within normal seasonal variation.
One-Pagers

Print-ready references.

PDF

Dosing Chart

All five tiers, ratios for lattes, usucha, and iced prep, on one page for behind the bar.

Available After Approval
PDF

Storage Guide

Shelf life, temperature, and handling notes to keep on the shelf next to your stock.

Available After Approval
PDF

Menu Ideas

Drink and food-service applications by tier, for building out a matcha section.

Available After Approval
Still Stuck?

Message us directly.

Approved partners can message us in real time from their portal. Not approved yet? Email sales@danexgen.com and we'll get back to you within a business day.

Message Us in the Portal Apply for Wholesale