How to Make Matcha at Home with Products Available in Portugal

Making matcha at home requires relatively little: good powder, a way to heat water accurately, and either a whisk or an electric frother. Most of these things are available in Portugal without ordering from abroad.

The powder

This is the most important purchase. Look for ceremonial grade matcha from a Portuguese retailer with clear origin information — the growing region in Japan should be named. Health food stores in larger cities and Portuguese online retailers are the most reliable sources. Avoid supermarket matcha unless origin and grade information is clearly stated.

The water

Lisbon tap water is generally suitable for matcha, though some areas have more mineral content. Filtered water is preferred if you want to minimise any interference. Temperature matters more than source: heat water to 70–80°C. A temperature-controlled kettle is the most convenient tool.

The whisk

A traditional bamboo chasen produces the best foam and is more enjoyable to use. It is available from tea shops, Japanese housewares stores in Lisbon, and online. A small electric milk frother works as an alternative — dissolve sifted matcha in a little water first, then froth.

The milk for lattes

Portuguese supermarkets stock barista-edition oat milk, which is the best plant milk for home matcha lattes. It froths better and has a smoother texture than standard oat milk.

A simple home recipe

Sift 1.5–2g of matcha into a bowl. Add 70ml of water at 70–80°C. Whisk in a zigzag motion for 20–30 seconds until frothy. For a latte, add warm or cold oat milk. That is the complete process.