Matcha powder is made to be mixed into water, not steeped and discarded like loose-leaf tea. This simple method makes one cup of smooth matcha tea and can be adapted for a whisk, milk frother or shaker.
What you need
- 1 to 2 grams matcha powder (about ½ to 1 level teaspoon)
- 70 to 100 ml warm water, around 75–80°C
- A bowl and bamboo whisk, small whisk or frother
- A fine sieve, optional but helpful
Step-by-step
- Warm the bowl. Rinse it with warm water, then dry it.
- Sift the powder. Push matcha through a fine sieve to reduce clumps.
- Add a little water. Pour in about 20–30 ml and stir into a smooth paste.
- Add the remaining water. Use warm rather than boiling water; very hot water can make the cup taste harsh.
- Whisk. Move a bamboo whisk quickly in a small back-and-forth motion until the surface looks lightly foamy. A handheld frother works too.
- Taste and adjust. Add a splash more water for a lighter cup, or use a little more powder next time for a stronger one.
Common mistakes
Large clumps usually come from skipping the sieve or adding all the water at once. Bitterness can come from water that is too hot, an oversized serving or a powder whose flavor has faded from poor storage. Keep opened matcha sealed, away from heat, light and moisture.
Tea, latte or iced drink
For a latte, make the concentrated paste first, then add warm or cold milk. For an iced drink, whisk with a small amount of warm water before pouring over ice; cold water alone is harder to blend evenly.
Matcha contains caffeine. If you are sensitive to caffeine, choose a smaller serving and consider when you drink it.