Preparing matcha correctly is easier than it looks. With just a few simple steps, you can achieve a creamy, lump-free bowl without any unpleasant bitterness.
What you need
- Matcha powder, about 2 g (one heaped teaspoon) per serving
- A bowl or a wide glass
- A fine sieve
- A chasen (bamboo whisk) or alternatively an electric milk frother
- Water at around 70 to 80 degrees
Step by step
- Sift the matcha into the bowl. This dissolves any lumps.
- Pour in about 70 ml of water at 70 to 80 degrees. Boiling water makes matcha bitter.
- Whisk using short, fast motions in an M or Z shape with the chasen until a fine foam forms.
- Drink immediately while the foam is still creamy.
Matcha Latte
First, prepare a small, concentrated matcha with about 50 ml of water as described above. Then, pour it over warm or cold milk or plant-based drink. For iced matcha, fill a glass with ice cubes, add the milk, and slowly pour the matcha over it. You can sweeten it with maple syrup or honey to taste.
Common mistakes
- Water that is too hot: makes the tea bitter.
- No sieve: lumps will remain.
- Whisking too slowly: hardly any foam will form.
- Improper storage: matcha prefers a cool and dark place. Once opened, keep it airtight and preferably store it in the refrigerator.
You can find recipe ideas ranging from iced matcha lattes to hojicha drinks on our recipe blog.
