Making matcha is simple.
You only need a few things.
- Matcha powder
- Hot water
- A bowl
- A whisk
A bamboo whisk is best, but you can still make matcha without one.
Matcha is powdered green tea from Japan. If you are new to matcha, you can first read our guide explaining what matcha is.
Now let’s make matcha step by step.
Step 1: Warm the bowl
First, pour some hot water into the bowl.
This warms the bowl.
It also warms the whisk.
Let the whisk sit in the hot water for a short time.
This helps make the bamboo soft so the whisk does not break.
Then pour the water out.
Step 2: Add matcha powder
Now add matcha powder to the bowl.
Most people use about one gram of matcha.
That is about one teaspoon.
Some people use a bamboo scoop called a chashaku.
But a normal teaspoon works too.
If the matcha powder has clumps, you can sift it first.
This helps make the matcha smoother.
Step 3: Add hot water
Now add hot water to the bowl.
The water should not be boiling.
Good matcha water is around 70 to 80 degrees Celsius.
If the water is too hot, the matcha can taste bitter.
Add about 60 to 80 milliliters of water.
Step 4: Whisk the matcha
Now use the bamboo whisk.
Whisk the matcha quickly.
Move your hand in a fast zig-zag motion.
Some people say it looks like the letter “M”.
Whisk for about 15 to 30 seconds.
Soon you will see foam on top.
The foam makes the matcha taste smoother and creamier.
Step 5: Enjoy your matcha
When the foam appears, your matcha is ready.
Take a sip.
Good matcha should taste:
- smooth
- slightly sweet
- creamy
- full of umami
If the matcha tastes bitter, the water may have been too hot.
Or the matcha may be lower quality.
You can learn more about quality in our guide on ceremonial vs culinary matcha.
Can You Make Matcha Without a Whisk?
Yes.
A bamboo whisk is the traditional way.
But you can still make matcha without one.
You can shake matcha in a bottle.
Just add matcha powder and hot water.
Close the bottle and shake it well.
This will mix the matcha.
But it may not create the same creamy foam as a whisk.
Why Foam Matters
The foam on top is important.
Foam helps mix the matcha and water.
It also changes the texture.
The drink feels softer and smoother.
Many matcha drinkers try to create a nice layer of foam.
A Daily Matcha Ritual
Making matcha can feel peaceful.
You slow down.
You prepare the bowl.
You whisk the tea.
For many people, this becomes a small daily ritual.
Matcha has been prepared this way in Japan for many generations.
Try Authentic Uji Matcha
Good matcha makes a big difference.
High quality matcha should be bright green and smooth.
At Ujiha, we bring small batches of matcha from a partner farm in Uji, Japan.
Our matcha is stone-milled in Japan and imported fresh in small batches.
You can explore our matcha here
https://ujiha.au