How to Make Matcha: The Basics

Making Matcha in 3 Simple Steps

Matcha is the ultimate morning ritual drink (though of course you can drink it all day long😊). It offers a captivating mix of caffeine and green in one cup.

Here we're going to cover the basics of matcha and give a standard hot matcha recipe, which can be modified to make iced matcha and matcha lattes.

 

1. Scoop 1/2 to 1 teaspoon of matcha into cup.

1/2 teaspoon is about 1 gram. We recommend 1/2 teaspoon (1 gram) for a small 6 oz cup of matcha, and 1 teaspoon (2 grams) for a larger  10 to 12 oz cup or for lattes. 

You can use two scoops from a traditional matcha spoon, known as a chasaku, or use a western-standard measuring spoon. 

 

2. Add 1/4 cup of hot water to matcha and whisk till foamy.

You can use hot water (never boiling!). If you have a tea kettle with temperature settings, you can set it to 175°F. If you don't have one of those, you can heat up your water part-way and pull it off when just when it reaches a simmer, when those tiny bubbles start to form.

If you are making an iced matcha, you can whisk with room temperature water.

For whisking, you have a few different options. You can use: 

• a traditional bamboo whisk called a chasen, 
• an electric frother
• or shake it up in a mason jar with a lid.

The bamboo whisk takes the longest, but yields the best results, ie. a nice dense foam. The other two options are quicker and more convenient. Choose what works for you! 

 

3. When matcha is frothy, top off with water and/or milk. 

For a classic hot matcha, simply top off with a half cup of hot water (175°F.).

For an iced matcha, you can add a 1/2 cup of water and ice. 

For a hot or iced latte, add 1/4 cup of water, 1/4 of milk, and ice as needed.

 

Enjoy!

 

Tips for Making Good Matcha at Home

Any good matcha starts with a high quality tea: The #1 key to a good tasting cup is of course, quality matcha! Look for ceremonial grade (the highest) like this one we carry or barista grade (what your coffee shop serves) and we highly recommend it come from Japan.

Practice your technique: if you're into making matcha traditionally with a bamboo whisk, it does take time to develop good technique. Try whisking in an M motion, a figure-eight motion, and whisking near the surface at the end to get a good microfoam. 

Storage: People love to store tea in clear jars to see how pretty it is, but that's not the best for your tea. Light, air and oxygen will eat away at the quality of matcha, and fast. Store matcha in opaque container with a good seal. Ideally store matcha at room temperature in a cool dry place, away from any moisture.