Making matcha is simple once you know the technique. Here’s the traditional method for drinking matcha straight.
What You’ll Need
- 1-2g matcha powder (about ½ to 1 teaspoon)
- 2oz (60ml) hot water at 160-175°F (70-80°C)
- A bowl (wide and shallow is best)
- A whisk (bamboo chasen is ideal)
- A sifter (optional but recommended)
Step by Step
1. Heat Your Water
Bring water to a boil, then let it cool for 2-3 minutes. You want roughly 175°F (80°C). If you have a variable temperature kettle, use it.
Why it matters: Boiling water scorches matcha and makes it bitter.
2. Warm Your Bowl
Pour a little hot water into your bowl, swirl it around, and discard. This warms the bowl so your matcha stays at the right temperature.
3. Sift the Matcha
Using a fine mesh sifter or tea strainer, sift 1-2g of matcha into your bowl. Push it through with a spoon if needed.
Why it matters: Matcha clumps easily. Sifting breaks up the clumps before whisking.
4. Add Water
Pour 2oz (60ml) of your hot water over the sifted matcha.
5. Whisk
Using your bamboo whisk, whisk vigorously in W or M shaped motions. Don’t stir in circles — the W motion incorporates air and creates froth.
Whisk for 15-20 seconds until:
- No powder is stuck to the bottom
- The surface is covered in fine foam
- The color is consistent throughout
6. Drink
Matcha is meant to be enjoyed immediately. The powder will start to settle if you wait.
Two Styles
Usucha (Thin Tea)
What most people make and what’s described above:
- 1-2g matcha
- 2oz water
- Light froth on top
- Drinkable, mild flavor
Koicha (Thick Tea)
A thicker, more intense preparation:
- 3-4g matcha
- 1oz water
- No froth — you knead rather than whisk
- Very concentrated, requires high-quality ceremonial grade
- Traditional in Japanese tea ceremony
Start with usucha. Koicha requires better matcha and more technique.
Troubleshooting
Matcha is clumpy: You need to sift, and whisk more vigorously.
Matcha is bitter: Water was too hot, or you used too much powder.
No froth: Whisk faster, in W motions, lifting the whisk near the surface.
Powder at the bottom: Keep whisking until it’s fully incorporated.