How to Make Matcha
How to Make Matcha at Home
Matcha looks fancy, but it comes down to three things: a little powder, a little water, and a good whisk. Once you've made it twice, you won't need this page.
What you need
- Matcha: 1.5 teaspoons (3 g) per 12 oz drink. Ours is Ceremonial Grade Japanese Matcha from the Uji region of Kyoto, packed fresh in Baltimore.
- A bowl: any wide bowl works. Our Double-Walled Glass Matcha Bowl keeps it warm and shows off the color.
- A whisk: a bamboo whisk makes the smoothest, frothiest matcha. A small battery-operated frother works too.
- Water: 175 to 195°F, or cold. Never boiling.
The basic method
- Make a paste. Add 1.5 teaspoons (3 g) of matcha to your bowl with a splash of water. Whisk until it's smooth and thick, like brownie batter, with no clumps.
- Add more water. Pour in about 1/3 cup of water.
- Whisk in a zig-zag. Move the whisk quickly side to side (an M or W shape, not circles) until the top is foamy.
That's your matcha. Now pick your drink.
Hot matcha latte
Pour your whisked matcha into a mug and top with steamed milk of your choice.
Iced matcha latte
Fill a glass with ice and your milk of choice, then pour the whisked matcha over the top.
Matcha lemonade
Whisk 3 to 4 g of matcha with a splash of cold water into a smooth paste. Add 1.5 oz of simple syrup and 1.5 oz of lemon juice, pour over ice, and top with still or sparkling water.
If something's off
- Clumpy: spend more time on the paste step before adding more water. Sifting the powder first helps too.
- Bitter: your water is probably too hot. Keep it under 195°F, or use cold water.
- Not foamy: whisk faster, and in a zig-zag instead of circles.
Questions
Do I need a bamboo whisk?
It makes the smoothest, frothiest cup. A small battery-operated frother works otherwise.
Can I make matcha with cold water?
Yes. Matcha isn't steeped, it's whisked into the water, so cold works fine, especially for iced drinks.
How much caffeine is in matcha?
About 80 to 100 mg per cup of ours.
How should I store it?
Once opened, use it within 3 to 6 months. Keep it in an airtight, light-safe container.
