The guide
How to make matcha
A bowl of matcha takes about three minutes. All you need is good matcha, water at 70–80 °C, and a bamboo whisk.
Here's how we make it, with the numbers, and what to do when it doesn't come out right.
What you need
Bamboo whisk
Whisks the matcha into a smooth, foamy cup.
Bamboo scoop
Two level scoops is about 2 g.
Matcha bowl
Wide enough to whisk in without splashing.
Sieve
Breaks up clumps before you add water.
Step by step
The method
Sift
Step 1
Sift 2 g of matcha into your bowl: two level bamboo scoops, or one heaped teaspoon. Matcha clumps in the tin, and sifting is what gives you a smooth cup with no grainy bits.
Add water
Step 2
Pour in 70–80 ml of water at 70–80 °C. Never boiling: water that's too hot makes matcha bitter.
Whisk
Step 3
Whisk quickly from the wrist in a W or M shape for 15–20 seconds, until a fine foam covers the top.
Enjoy
Step 4
Drink it straight from the bowl, or pour it over milk for a latte.
How much matcha per cup
For one cup, use 2 g of matcha: two level bamboo scoops, or one heaped teaspoon.
Two to three grams of good matcha is totally fine. More isn't better.
Three ways to make it
Thin tea (usucha)
2 g matcha · 70–80 ml water
Whisked to a light foam. The everyday way to drink it.
Thick tea (koicha)
3–4 g matcha · 30–40 ml water
Kneaded slowly with the whisk, not frothed. Thick and rich.
Matcha latte
2 g matcha · 60 ml water · 150–180 ml milk
Whisk the matcha in the water first, then add the milk. Any milk you like.
The right water
Use water between 70 and 80 °C, never boiling. Above 80 °C matcha turns bitter.
No thermometer? Boil the kettle and let it cool for a few minutes, or add a splash of cold water to just-boiled water.
“When you make matcha the water has to be 70 degrees, otherwise it loses its taste.” — Sintija
No bamboo whisk?
You can still make a good cup
A small handheld milk frother works, or shake matcha and water in a jar with a lid. A spoon won't break up the clumps.
When it goes wrong
And the questions we get most at pop-ups.
Why does my matcha taste bitter?
Usually the water is too hot, or there's too much matcha. Let the water cool to 70–80 °C and use 2–3 g.
Why is my matcha grainy or clumpy?
Sift it first. Matcha is so fine that it clumps in the tin, and the clumps won't whisk out.
Why won't my matcha foam?
Whisk faster, from the wrist, in a W shape rather than a circle. A bamboo whisk makes it much easier.
How much matcha powder per cup?
2 g for one cup: two level bamboo scoops, or one heaped teaspoon. Two to three grams is plenty.
What temperature water for matcha?
70–80 °C, never boiling. Without a thermometer, boil the kettle and let it cool for a few minutes, or add a splash of cold water to just-boiled water. More on water temperature
Do I need a bamboo whisk?
It makes the smoothest, foamiest cup. A small handheld milk frother works too, or shake matcha and water in a jar with a lid. Matcha without a whisk
How do I look after my whisk?
Rinse it in warm water after use, no soap, and let it dry standing up or on a whisk holder. Caring for your whisk
How much caffeine is in a cup?
A 2 g serving has roughly 60–70 mg, depending on the matcha. A cup of coffee has around 100 mg, and a cup of green tea around 30 mg. Matcha and caffeine
How long does matcha keep once opened?
Enjoy it within 30–60 days. Stored well, airtight, cool and dark, it keeps up to 90.
Which matcha to use
First think about what the matcha is for. To drink on its own, choose Ceremonial. For lattes and every day, Premium. For baking, Cooking Matcha.