Matcha starter guide

You don’t need much to start making matcha at home. Here’s what actually matters and what you can skip.

What You Need

The Essentials

  1. Matcha powder — Start with a culinary or “latte grade” from a reputable seller. Budget $15-25 for 30g. This is enough to learn whether you like matcha before investing in ceremonial grade.

  2. Something to whisk with — A bamboo whisk (chasen) is traditional and works best, but an electric milk frother or even a small regular whisk can work for lattes.

  3. Hot water — Not boiling. Around 175°F (80°C) is ideal. If you don’t have a thermometer, let boiled water cool for 2-3 minutes.

  4. A bowl or mug — Wide and shallow is easier for whisking. A regular mug works fine for lattes.

Nice to Have (But Not Required)

  • Bamboo whisk (chasen) — Makes the smoothest matcha. About $15-30.
  • Fine mesh sifter — Removes clumps before whisking. A regular small strainer works.
  • Thermometer — Helpful but not necessary once you develop a feel for it.
  • Matcha bowl (chawan) — Traditional, but any wide bowl works.

Your First Matcha

Traditional Style (Straight)

  1. Sift 1-2g of matcha (about ½ to 1 teaspoon) into a bowl
  2. Add 2oz (60ml) of hot water — not boiling
  3. Whisk vigorously in a W or M motion until frothy
  4. Drink immediately

Latte Style (Easier for Beginners)

  1. Sift 1-2g of matcha into a mug
  2. Add 1oz of hot water and whisk until dissolved
  3. Add 6-8oz of your preferred milk (cold or steamed)
  4. Add sweetener if desired

The latte approach is more forgiving. Milk covers up small imperfections in technique or matcha quality.

Common Beginner Mistakes

  • Water too hot — Boiling water makes matcha bitter. Let it cool first.
  • Skipping the sifting — Leads to clumpy matcha. Take 10 seconds to sift.
  • Too much matcha — Start with less. You can always add more.
  • Expecting it to taste like Starbucks — Real matcha tastes different than sweetened matcha drinks. It’s more vegetal and less sweet.

What to Buy First

If you’re unsure what to buy, here’s a simple shopping list:

  1. Culinary grade matcha from a reputable source (Ippodo, Kettl, Encha, or similar) — $15-25
  2. Bamboo whisk — $15-25 (or use an electric frother you already have)
  3. Small sifter — $5-10 (optional but helpful)

Total starting cost: $20-60 depending on your choices.

When to Upgrade

Once you’ve made 10-20 cups and know you enjoy matcha:

  • Try a ceremonial grade to taste the difference
  • Invest in a proper bamboo whisk if you haven’t
  • Experiment with different brands and origins