How to prepare
Perfect matcha in three steps
Making matcha at home is simple once you know the technique. The whole process takes under 2 minutes. Here's how to get it right every time.
Sift
篩うPlace a fine mesh sieve over your bowl or cup. Add 1.5–2g of matcha for tea, or 3–5g for a latte. Push through with a spoon.
This is the most important step. Sifting breaks up clumps and ensures a smooth, lump-free result. Skip this and you'll taste the difference.
Whisk
点てるAdd 80°C water (not boiling) — 30ml for a latte base, 70ml for thin tea (usucha). Whisk briskly in a W or M motion for about 15 seconds.
A bamboo chasen (whisk) gives the best result, but a small regular whisk or electric milk frother works too. You want a smooth paste with a layer of fine froth on top.
Water temperature matters
Boiling water (100°C) scorches the matcha and makes it bitter. If you don't have a thermometer, boil your kettle and let it sit for 3–4 minutes.
Enjoy
楽しむDrink it pure as usucha (thin tea) for the full ceremonial experience, or pour over frothed milk for a matcha latte. For iced, whisk the matcha base with hot water first, then pour over ice and cold milk.
Quick reference
| Preparation | Matcha | Water (80°C) | Milk |
|---|---|---|---|
| Usucha (thin tea) | 1.5–2g | 70ml | — |
| Matcha latte (hot) | 3–5g | 30ml | 150–180ml |
| Iced matcha latte | 3–5g | 30ml | 150ml + ice |
Tips for the best results
- •Always sift your matcha — clumps never dissolve on their own
- •Use 80°C water, never boiling — heat destroys the delicate flavour
- •Whisk in a W/M motion, not circular — this creates the best froth
- •Oat milk froths best for lattes; full cream dairy is a close second
- •Add sweetener to the milk, not the matcha — sugar blocks froth formation
- •Store opened matcha in the refrigerator, sealed — consume within 2 months