Making matcha takes just a few minutes. Here are two easy methods: a traditional whisked bowl and a simple latte. Treat the amounts as a starting point and adjust to your taste and to the directions on your product label.
What you need
- Matcha powder
- A bowl (chawan) or wide mug
- A bamboo whisk (chasen) or small electric frother
- A fine sieve or tea strainer
- Hot water, around 70–80°C (not boiling)
Traditional whisked matcha (usucha)
- Sift. Sift about 2 g (1 teaspoon, or 2 bamboo scoops) of matcha into your bowl.
- Add water. Pour in about 70 ml of hot water. Boiling water can make matcha taste more bitter.
- Whisk. Hold the bowl steady and whisk quickly in a zigzag (“M” or “W”) motion for 15–20 seconds until smooth with a fine froth.
- Enjoy. Drink right away, before the powder settles.
Matcha latte
- Whisk about 2 g of matcha with 30–60 ml of hot water until smooth.
- Warm and froth 150–200 ml of your favourite milk.
- Pour the milk over the matcha. Sweeten if you like.
Prefer it cold? Try our iced matcha latte recipe.
Tips for a better cup
- Always sift to avoid clumps.
- Warm your bowl with hot water first, then discard it.
- Soak a bamboo whisk briefly before use so the tines are flexible.
- Store opened matcha properly. See how to store matcha.