The short answer
- Everyday bowl (usucha): 2 g matcha to 70-80 ml water (about 2.5 oz).
- Thick koicha: 3-4 g to 30-40 ml water.
- Matcha latte: 2 g in 60 ml water, then 150-180 ml milk.
- 2 g is 1 heaped teaspoon, or 2 level bamboo scoops. Two to three grams is plenty.
The most overrated thing in matcha is using too much of it. Two to three grams of good matcha is totally fine. The rest is about how much water you put with it, and that depends on what you are making.
Matcha ratios for every drink
| Drink | Matcha | Water | Milk |
|---|---|---|---|
| Usucha (everyday bowl) | 2 g | 70-80 ml (2.5 oz) | none |
| Koicha (thick) | 3-4 g | 30-40 ml (1-1.5 oz) | none |
| Hot matcha latte | 2 g | 60 ml (2 oz) | 150-180 ml (5-6 oz) |
| Iced matcha latte | 2 g | 60 ml (2 oz) | 150-180 ml cold, over ice |
| Big mug latte | 3 g | 60 ml (2 oz) | up to 240 ml (8 oz) |
For every drink, the water is 70-80 °C (158-176 °F), never boiling.
Measuring matcha without a scale
You do not need kitchen scales. These are close enough:
- 1 heaped teaspoon is about 2 g.
- 1 level teaspoon is closer to 1-1.5 g.
- 2 level bamboo scoops (chashaku) are about 2 g.
Heaped or level makes a real difference, so pick one way and stay with it. After a week, you will know by eye.
Usucha: the everyday bowl
This is the matcha most people mean: thin, bright green and foamy on top. 2 g of matcha to 70-80 ml of water. Sift the matcha into a bowl, pour in the water and whisk quickly in a W shape for 15-20 seconds, until a fine foam forms.
If it tastes weak, use a little less water before you add more matcha. If it tastes bitter, check the water temperature first.
Koicha: thick matcha
Koicha is thick, almost like melted chocolate, and it is made with a ceremonial matcha. 3-4 g of matcha to 30-40 ml of water. Add the water a little at a time and knead it slowly with the whisk, without frothing, until it is glossy and smooth.
Matcha latte ratio
For a matcha latte recipe, the matcha is made like a strong usucha, then milk goes in:
- Whisk 2 g of matcha in 60 ml of water until smooth.
- Add 150-180 ml of milk, warmed to about 60-65 °C, or cold over ice for an iced latte.
That is roughly one part matcha shot to three parts milk. Sweeten it if you like, before the milk goes in.
Adjusting the ratio to your taste
- Too strong or bitter? Add 10-20 ml more water, or check the water is not too hot.
- Too weak? Use a little less water, or go from 2 g to 3 g.
- Bigger cup? Add milk, not matcha. 3 g holds its taste in a big mug latte.
- Lumpy? Sift first. Clumps will not whisk out, whatever the ratio.
How much caffeine is in a serving
A 2 g serving of matcha has roughly 60-70 mg of caffeine, depending on the matcha.
No bamboo whisk? These ratios work just as well without a whisk, with a frother or a jar. For the full method, step by step, see how to make matcha.
Questions
How many grams of matcha per cup?
2 g for a bowl or a latte. Go up to 3 g if you like it stronger or have a big mug. More than that rarely makes it better, only more bitter.
How much matcha is in a teaspoon?
A heaped teaspoon is about 2 g, a level one closer to 1-1.5 g. Two level bamboo scoops are also about 2 g.
How much water for one serving of matcha?
70-80 ml (about 2.5 oz) for an everyday bowl, at 70-80 °C. For a latte, 60 ml (2 oz) of water, then the milk.
What is the ratio for a matcha latte?
2 g matcha whisked in 60 ml water, then 150-180 ml milk. Roughly one part matcha shot to three parts milk.
How much matcha for an 8 oz or 12 oz cup?
For a 240 ml (8 oz) latte, 2 g in 60 ml water plus 180 ml milk. For a big 12 oz mug, 3 g in 60 ml water and up to 240 ml milk. You do not need more matcha than that.
