The Tiny Joy Archives #6: The Matcha Diaries from the Tiny Forest

August 3rd 2026:

⏔⏔⏔ ꒰ ᧔ෆ᧓ ꒱ ⏔⏔⏔

Some adventures are grand.

Others involve climbing onto the kitchen counter to supervise the making of a very important matcha.

Today's mission? Sweet syrup, fluffy matcha, and quality control because we demand perfection in this house.

Every good cup starts with the syrup.

Mine is very simple:

2 cup frozen berry of choice - This week we chose triple berry blend.
2/3 cup white sugar
1 cup water
Splash of vanilla
Splash of lemon

Simmer on low-med heat until for about 10-15 minutes, let it cool. With an emulsion blender blend the mix together, transfer into glass container, and keep it in the fridge for future matcha emergencies. (Yes, those are real emergencies..don't let anyone tell you anything different.)

Every good matcha needs a celebratory photo.

My usual matcha recipe:

2-3 teaspoons of matcha powder
2oz of water at 175F to whisk into a beautiful micro foam
Ice
Milk
2-3 tablespoons of homemade syrup - Be generous, it looks prettier that way.

First thing I like to do is grab my favourite glass and add my generous helping of syrup, add the ice, and the the milk, and then we get to the best step...whisk the matcha until it's smooth and a little frothy, and pour it over your creation.