How to Prepare Matcha

Matcha—Japan’s iconic powdered green tea—is much more than a drink: it’s a ritual, a lifestyle, and a concentrated source of benefits. Made from shade-grown leaves that are finely stone-milled, it delivers lasting energy thanks to its unique synergy of caffeine and L-theanine. If you’re wondering how to prepare matcha tea at home (dosage, water temperature, tools), this step-by-step guide covers everything you need for a smooth, foamy cup—plus easy variations you can master from day one.

Reading time: 12 minutes

Matcha origins & history

From Buddhist roots to the samurai

Matcha traces back to Buddhist offerings as early as the 6th century, before becoming central to Zen tea ceremonies. Brought from China to Japan, it appealed to monks for its meditative clarity—and later to samurai for its revitalising effect. That heritage explains why making matcha is a codified ritual: every gesture—from measuring to whisking—shapes the foam, umami, and sweetness in the bowl.

How to choose a quality matcha

The main grades

Before you start preparing matcha, choosing the right powder is key. You’ll usually find three main grades:

• Ceremonial Grade – vibrant green, silky texture, delicate flavour: ideal for drinking matcha straight (usucha).
• Premium Grade – great value for everyday use (hot, iced, latte).
• Culinary Grade – bolder taste, perfect for recipes and smoothies.

Certifications & packaging

Look for certified organic matcha with no additives. Check freshness (recent harvest), fine milling, and colour (emerald green). Opaque, airtight packaging helps limit oxidation. For a pure cup, organic ceremonial grade remains the gold standard.

Essential tools

Traditional tools for making matcha

• Chawan: a wide matcha bowl (helps whisking and foam)
• Chasen: bamboo whisk—the key tool for a fine micro-foam
• Chashaku: bamboo scoop for precise dosing
• Sifter: prevents clumps and ensures a smooth, consistent texture

Traditional matcha preparation: step by step

Step 1: Sift the powder

Measure 2 g (≈ 1–2 tsp, depending on your scoop) and sift it into your chawan. This key step helps the powder dissolve evenly and creates a softer taste.

Step 2: Heat the water

Aim for 75–80 °C. Water that’s too hot increases bitterness; too cool, and you’ll struggle to foam. Tip: bring water to a boil, then let it sit for 30–60 seconds. Use low-mineral water for a cleaner umami.

Step 3: Whisk for a foamy matcha

Pour 60–80 ml of warm water over the powder. Whisk briskly in an M/W motion with the chasen, without pressing into the bottom, until you get a glossy micro-foam. If you don’t have a chasen, an electric frother can help in a pinch, though the foam is usually less fine.

Step 4: Enjoy immediately

Drink right away, in small sips, to enjoy the warmth, foam, and aromatics. For koicha (thick matcha), double the dose (3–4 g) and reduce water (30–50 ml) for a more intense umami.

Modern variations

Matcha latte (hot or iced)

For a hot matcha latte: prepare your matcha base (Steps 1–3), then add 120–180 ml of warmed, frothed milk (dairy or plant-based). For an iced matcha latte, let the base cool, pour over ice, and top with cold milk. Sweeten with honey or maple syrup if needed.

Superfood smoothie

Blend: 1 tsp matcha, 1 banana, 1 handful of spinach, 150 ml almond milk, and 1 tbsp chia seeds. A creamy, nourishing way to enjoy matcha as a snack.

Iced matcha fizz

Whisk 1 tsp matcha with 100 ml cold water, pour over ice, then top with sparkling water. Perfect for a refreshing summer matcha.

Comparison table: the main matcha styles

Matcha benefits

Steady energy & focus

Thanks to L-theanine, matcha’s caffeine feels more progressive: calm alertness without sharp peaks. Ideal for work, study, or meditation—especially when you make it a regular ritual.

Antioxidants & immune support

Rich in catechins (EGCG), matcha helps protect cells from oxidative stress. Quality powder and proper preparation (right water temperature, good whisking) bring out both flavour and benefits.

Metabolism support

Polyphenols can support thermogenesis and fat oxidation. For best taste, choose a grade that matches how you plan to drink it.

Practical tips

• Quick reference: 2 g for 60–80 ml (usucha). For thick matcha (koicha), 3–4 g for 30–50 ml.
• Water: 75–80 °C, low mineral. Pre-warm the bowl to stabilise temperature.
• Whisking: fast “M/W” motion, relaxed wrist, whisk tips near the surface for glossy micro-foam.
• Fast option: an electric frother works if you don’t have a bamboo whisk.
• Tasty pairings: yellow fruits, black sesame, white chocolate, or wagashi.

Storage & buying tips

Close the tin tightly after each use and store away from light and humidity. Try to consume within 4–6 weeks after opening to preserve colour and aroma. For a pure cup, choose a fresh, finely milled organic ceremonial matcha.

To explore our matcha, recipes, and accessories, visit Matcha Matcha and order your Organic Ceremonial Matcha today!