How to Prepare Matcha at Home

Making matcha at home is simpler than most people expect. You do not need special equipment to start, just the matcha, hot water, and something to mix it with. But the right tools, the right temperature, and the right technique transform a good cup into a great one.

What You Need

The minimum

• Ceremonial grade matcha powder
• Hot water, not boiling, ideally 70 to 80°C
• A small whisk, milk frother, or a jar to shake

The ideal setup

• Bamboo chasen (whisk), produces far superior foam and a smoother texture
• Chawan (matcha bowl), wide enough to whisk freely without splashing
• Chashaku (bamboo spoon), for measuring a consistent amount each time
• Fine sifter or chazutsu, prevents clumping and aerates the powder before whisking

Traditional Preparation, Step by Step

Step 1: Warm your chawan. Pour a small amount of hot water into the bowl, swirl it gently, and discard. This keeps the temperature stable during preparation and prevents thermal shock to the ceramic.

Step 2: Sift your matcha. Measure 1 to 2 grams of matcha powder, roughly one to two chashaku scoops, and sift it directly into the warmed chawan. Sifting prevents clumps and ensures a smoother result when whisking.

Step 3: Add water. Pour 60 to 80ml of water at 70 to 80°C. Do not use boiling water, it scalds the matcha, increases bitterness, and destroys some of the more delicate flavour compounds.

Step 4: Whisk. Using your chasen, whisk in a quick W or M motion, not in circles. Apply gentle pressure and keep the prongs just off the bottom of the bowl. Whisk for 20 to 30 seconds until a smooth, fine foam forms on the surface.

Step 5: Drink immediately. Matcha begins to settle within minutes. Drink it while the foam is still present for the best texture and flavour.

Matcha Latte, Hot and Iced

Hot matcha latte

Prepare the matcha concentrate as above using 60ml of water. Steam or froth 120 to 150ml of your preferred milk, oat milk works particularly well with ceremonial matcha. Pour the milk slowly over the matcha concentrate and sweeten to taste if desired.

Iced matcha latte

Prepare the matcha concentrate as above and allow it to cool slightly. Fill a glass with ice, pour in cold milk, about 150ml, then slowly pour the matcha over the top for a layered effect. Stir before drinking.

Common Mistakes to Avoid

• Using boiling water, always use 70 to 80°C. Boiling water scalds the matcha and produces bitterness.
• Skipping the sift, clumps do not dissolve easily and create an uneven, grainy texture.
• Using too much matcha, 1 to 2 grams is enough. More powder does not mean more flavour; it usually means more bitterness.
• Circular whisking, the W or M motion creates better foam and is gentler on the chasen prongs.
• Letting it sit, prepare and drink promptly. Matcha settles within minutes.

How to Store Matcha Properly

Matcha is sensitive to light, heat, moisture, and air. Store it in a sealed tin away from sunlight and away from heat sources. Once opened, consume within 2 to 3 months for optimal freshness and flavour. If storing in the refrigerator, bring it to room temperature before opening to prevent condensation from entering the tin.

Find everything you need for your ritual in our accessories collection, chasen, chawan, chashaku, and sifter.

Caring for Your Chasen

The chasen is the most delicate tool in your matcha kit and the one most worth preserving. After each use, rinse it immediately under warm water, never use soap, which can be absorbed by the bamboo and affect the flavour of future cups. Gently remove any remaining matcha from between the prongs with your fingers under running water.

Store the chasen upright or on a chasen holder if you have one, with the prongs pointing downward. This allows it to dry in its natural shape and prevents the prongs from bending. A well-maintained chasen will last several months of daily use; one that is left wet in a drawer will deteriorate quickly.

Finding Your Ratio

The ratios above, 1 to 2 grams of matcha to 60 to 80ml of water, are starting points, not rules. Some people prefer a thinner preparation (usucha) with more water and a lighter, more delicate flavour. Others prefer a thicker preparation (koicha) with less water and an intensely umami, almost syrupy result. Traditional Japanese tea ceremony distinguishes formally between these two preparations.

Experiment with your ratio over the first few weeks until you find what suits your palate. Keep a mental note of what you changed and how it affected the cup. This kind of attentive experimentation is part of what makes a matcha practice engaging over the long term.