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The gentle swish of the bamboo whisk echoes through a quiet space.
Beyond the steam rises a vibrant green, carrying a rich aroma.
Then, savoring it slowly—your own private moment.
Matcha embodies the heart of Japan and stands as one of its most iconic cultural traditions.
While matcha is often considered something special and formal in Japanese culture, making it at home is not difficult at all.
With the right tools and basic techniques, anyone can prepare a delicious bowl of matcha.
This guide covers everything beginners need to know—from essential tools and whisking techniques to storage tips.
You need four tools to make a proper bowl of matcha.
If you do not have a traditional matcha bowl, any wide cup or cafe au lait bowl will work as long as there is enough room to whisk.
Without a bamboo whisk, a small whisk or milk frother can work. You can even shake matcha in a cocktail shaker. However, these alternatives tend to create coarser foam and less refined flavor. For regular matcha drinking, a chasen is worth the investment.
Not all matcha is the same. Selecting the right type is the first step toward a great bowl.
Matcha comes in drinking-grade and culinary-grade varieties. Culinary-grade matcha is meant for baking and cooking—it has stronger bitterness and astringency and is not ideal for drinking.
Look for matcha labeled as thin tea (usucha) or drinking-grade at specialty tea shops.
Drinking-grade matcha comes in two styles: thin tea (usucha) and thick tea (koicha).
For everyday enjoyment, thin tea (usucha) is the standard choice. When purchasing, select usucha.
(We will cover thick tea later in this article.)
A little preparation before whisking makes a big difference in the final result.
Before whisking, fill the bowl with hot water to warm it. A cold bowl causes matcha to clump and the water to cool too quickly.
At the same time, soak the whisk in the hot water to soften its tines. Since the whisk is made of bamboo, using it dry makes the tines stiff and prone to breaking.
Use a sifter to remove any lumps from the matcha powder. This simple step ensures a smooth, refined texture. You can sift directly into the bowl or into a separate container.
The ideal water temperature is 70–80°C (158–176°F).
Water that is too hot extracts excessive catechins and caffeine, resulting in stronger bitterness and astringency. It also dulls the vibrant green color. Water that is too cool produces weak aroma and poor foam.
Once prepared, it is time to whisk your matcha.
1. Prepare the bowl
Discard the warming water and wipe the bowl dry with a cloth.
2. Add the matcha
Place the sifted matcha into the bowl. Aim for about 2g.
3. Pour the water
Add 60–70 ml (about 2–2.5 oz) of water at 70–80°C (158–176°F).
4. Whisk
First, gently stir to loosen the matcha settled at the bottom.
Then, lift the whisk slightly off the bottom and whisk rapidly back and forth. Move in an M-shaped motion, using a quick wrist snap, until a fine foam forms on the surface (about 10–15 seconds).
As foam develops, raise the whisk near the surface and slow your movements to refine the bubbles.
5. Finish
Once the surface is covered with a uniform, fine foam, lift the whisk in a gentle circular motion to complete.
Alongside thin tea, there is also thick tea (koicha).
Koicha uses about 4g of matcha with less water (about 30 ml or 1 oz), kneaded into a paste without creating foam. The Japanese term is not whisk but knead.
Koicha offers intense umami, but bitterness becomes prominent unless you use high-quality matcha. Master thin tea first before trying koicha.
Matcha lattes are easy to make at home.
Ingredients (1 serving)
Instructions
Mixing the sugar with matcha first helps prevent clumps.
Fill a glass with ice and pour in milk. Dissolve matcha in a small amount of hot water in a separate container, then slowly pour it into the glass for a beautiful two-layer effect of green and white.
Try substituting soy milk or oat milk for regular milk. Froth the milk with a milk frother before pouring for a cafe-style finish.
Matcha is a delicate ingredient. Improper storage quickly degrades its flavor.
Matcha oxidizes when exposed to air, causing its flavor to deteriorate. Ideally, use it within 2 weeks to 1 month after opening.
Seal the bag tightly, then place it in an airtight container or resealable bag for double protection. Refrigeration helps maintain quality.
When using, let the container return to room temperature before opening. Opening it while cold causes condensation, and the matcha absorbs moisture.
Fresh matcha has a vibrant green color. If it appears pale or the aroma becomes dull, the matcha is past its prime.
Matcha that has lost its flavor can still be used for baking or lattes.
You do not need to know all the formal tea ceremony etiquette to enjoy matcha. With a bowl and a whisk, you can make a delicious cup right in your kitchen.
Boiling water, sifting matcha, whisking—focusing on these simple steps can offer a small escape from the rush of daily life.
Why not start with just one bowl?
