5 minutes · 3 ingredients

How to make matcha.
The right way.

Q: What temperature should matcha water be?

75°C is ideal for ceremonial matcha. Boiling water (100°C) destroys L-theanine and creates bitterness. If you don't have a thermometer, boil water and let it sit for 3–4 minutes.

Q: How much matcha powder should I use?

2g (about 1 level teaspoon or 1.5 chashaku scoops) for a standard bowl. Use 1g for a thinner usucha style. More than 3g and you'll get bitterness from the concentration.

Q: Do I need a bamboo whisk (chasen)?

A chasen gives the best result — it creates a fine microfoam that no other tool replicates. A milk frother works as a substitute. A regular whisk will mix the powder but won't create the foam.

Q: Why is my matcha bitter?

Usually one of three reasons: water too hot (above 80°C), too much powder, or low-quality matcha. Start with 75°C water and 2g powder. If it's still bitter, the matcha itself is culinary grade or old.

Q: How do I make matcha without clumps?

Always sift the matcha before adding water. A small mesh sifter takes 5 seconds and makes a significant difference to texture and dissolving.

Q: How do I make an iced matcha latte?

Whisk 2g matcha with 30ml hot water into a concentrated paste. Add ice to a glass, pour 150ml cold milk over the ice, then pour the matcha concentrate over the top. Don't mix — let it cascade visually, then stir.

A proper matcha bowl takes 5 minutes and three things: good powder, the right water temperature, and a decent whisk. Get those right and every bowl is perfect.

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What you need

Equipment — essential and optional.

Chasen — bamboo whiskEssential

100 tines (prongs) is the standard for ceremonial matcha. Creates microfoam no other tool can replicate. Rinse in hot water before use to soften the tines.

Chawan — matcha bowlEssential

Wide base and curved walls give your wrist room to whisk. Any wide bowl works as a substitute. The shape matters — a tall mug restricts the whisking motion.

Chashaku — bamboo scoopRecommended

One level scoop = approximately 1g. Two scoops = 2g for a standard bowl. A teaspoon works: 1 level teaspoon ≈ 2g.

Fine mesh sifterRecommended

Sifting takes 10 seconds and eliminates clumps. Without it, even excellent matcha can have gritty bits. A standard tea strainer works.

Milk frotherAlternative to chasen

An electric frother creates reasonable foam in about 15 seconds. Useful for travel. It won't create the same microfoam depth as a chasen, but it works.

The classic method

Traditional matcha bowl — usucha.

Usucha (thin tea) is the standard preparation — a single serving in a bowl with a light, foamy consistency. This is what most people mean when they say "a bowl of matcha".

Sift 2g matchaPass the powder through a fine mesh sieve directly into your bowl. This removes clumps and aerates the powder. Skipping this step is the number one cause of lumpy matcha.

Add 60ml water at 75°CPour in a slow stream to avoid disturbing the sifted powder. 75°C is key — boiling water makes matcha bitter and destroys L-theanine. Boiled water left for 3–4 minutes reaches about 75°C.

Whisk in a W motionRapid, shallow strokes in a W or M pattern. Keep the chasen near the surface — you're building foam, not mixing at the bottom. 20–30 seconds of consistent whisking creates a fine microfoam.

Drink immediatelyThe foam settles within 2–3 minutes. Drink while the foam is present — that texture is part of the experience. If you need to set it down, give it a quick re-whisk.

Variations

Three ways to drink matcha.

Classic bowl

2g matcha · 60ml water at 75°C

Sift matcha into bowl

Add hot water

Whisk in W motion 20–30s

Drink immediately

Matcha latte

2g matcha · 30ml hot water · 150ml steamed milk

Whisk matcha with hot water into paste

Steam or froth oat/dairy milk

Pour milk, then pour matcha over

Optional: sweetener to taste

Iced matcha

2g matcha · 30ml hot water · 150ml cold milk · ice

Whisk matcha with hot water into paste

Fill glass with ice

Pour cold milk over ice

Pour matcha on top — let it cascade

Troubleshooting

Why your matcha might taste off.

Problem: Too bitterFix: Water temperature is too high. Use 75°C, not boiling. Also check you're using ceremonial grade — culinary matcha is always more bitter.

Problem: Clumpy or grittyFix: Sift the powder every time. Even high-quality matcha clumps in humidity. A 10-second sift eliminates this completely.

Problem: Flat, no foamFix: Whisk faster and shallower. Keep the chasen at the surface and move quickly — you're aerating, not stirring.

Problem: Weak flavourFix: Increase to 2g powder or reduce water to 50ml. Also check freshness — matcha oxidises quickly once opened.

Frequently asked questions.

What temperature should matcha water be?

How much matcha powder should I use?

Do I need a bamboo whisk (chasen)?

Why is my matcha bitter?

How do I make matcha without clumps?

How do I make an iced matcha latte?

Start with the right powder.

Technique matters. But it only works with ceremonial grade matcha.

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How to make matcha.The right way.