Want to make a cafe-style matcha at home? It only takes a couple of minutes once you know how. Here's our step-by-step guide to making traditional matcha, a creamy matcha latte and an iced matcha, with or without a bamboo whisk.
What Is Matcha?
Matcha is a fine powder made from ground green tea leaves. Instead of brewing and removing the leaves, you whisk the powder straight into water or milk. Not sure which grade to buy? Read our guide to ceremonial vs culinary matcha.
What You'll Need
- Matcha powder: Ceremonial Matcha for drinking straight, or Culinary Matcha for lattes
- A small sieve or tea strainer
- A wide bowl or mug
- A bamboo whisk (a chasen), a handheld milk frother, or a jar with a lid
- Hot water that has cooled slightly, around 70 to 80°C
How to Make Traditional Matcha: Step by Step
- Sift the matcha. Sieve around half to one teaspoon of matcha into your bowl. This removes lumps and helps it whisk smoothly.
- Add a splash of water. Pour in a small amount of hot water, around 60 to 80ml. Boiling water can make matcha taste bitter, so let the kettle cool for a few minutes first.
- Whisk. Whisk briskly in a zigzag or "W" motion for 15 to 30 seconds, until smooth and frothy on top.
- Enjoy. Sip straight away, or top up with a little more hot water for a lighter cup.
How to Make a Matcha Latte
- Sift one teaspoon of culinary matcha into a mug.
- Add a small splash of hot water and whisk into a smooth paste.
- Heat and froth around 200ml of milk or a plant-based alternative (oat milk works beautifully).
- Pour the milk over the matcha, sweeten with honey or syrup if you like, and stir.
How to Make an Iced Matcha Latte
- Whisk one teaspoon of matcha with a splash of hot water into a smooth paste.
- Fill a glass with ice and cold milk.
- Pour the matcha over the top and stir.
How to Make Matcha Without a Whisk
No bamboo whisk? No problem. You can use a handheld milk frother, which works brilliantly, or add your matcha and water to a clean jar with a lid and shake well for 20 to 30 seconds.
Tips for the Perfect Matcha
- Always sift for a smooth, lump-free drink.
- Avoid boiling water, which can taste bitter.
- Start with less matcha and add more to taste.
- Store it well: keep matcha in an airtight tin away from light and heat. See our guide on storing tea.
Frequently Asked Questions
How much matcha should I use per cup?
Around half to one teaspoon per serving is a good starting point.
Why is my matcha lumpy?
Sifting the powder before adding water, and whisking briskly, helps prevent lumps.
Which matcha is best for lattes?
Culinary matcha has a bolder flavour that works well with milk. Ceremonial matcha is best enjoyed on its own.
Matcha also makes a lovely gift. See our stocking fillers for tea lovers for more ideas.