Discover the proper way to prepare Japanese matcha tea without lumps and unpleasant bitterness. We'll show you the traditional preparation with water and a simple recipe for hot and iced matcha lattes.
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Japanese tea ritual at home
How to prepare matcha
Fine foam, fresh herbal flavor and strong umami. You can prepare basic Japanese matcha from two ingredients in just a few minutes - but the right ratio, water temperature and whisking method are crucial.
First briefly
Matcha is not infused – it remains in the drink
Matcha is a very finely ground green tea closely associated with Japanese tea culture. Unlike loose tea, the leaves are not picked after preparation. The powder is dispersed in water and drunk as part of a beverage.
Good matcha has a herbal flavor, a subtle bitterness, and umami. The basic method of preparation with water is called usucha , or “thin matcha.” This homemade method is based on the classic ratio, but it is not a replacement for the entire formal tea ceremony.
Basic drought
Two ingredients and the right tools
Ingredients for 1 serving
- 2 g 100% matcha powder – approximately 1 level teaspoon
- 60 ml of water heated to approximately 80 °C
Matcha powder COZY Barista 100g
Matcha powder Japanese Premium COZY 50g
What to prepare
- a wider tea bowl or a smaller kitchen bowl
- fine sieve for sifting powder
- bamboo whisk chasen
- a measuring cup and kitchen scale if you want an exact ratio
Japanese matcha set XL Kisoji bowl Ø13cm | H7cm 6042811
Japanese Matcha Bowl Ansen Ø13 cm | H7 cm 6043020
Step by step
How to whisk smooth matcha without lumps
Heat the bowl and soften the whisk.
Pour hot water into a bowl and dip the ends of a bamboo whisk into it for a moment. Pour out the water and wipe the bowl dry. The chasen will be more elastic and the bowl will not cool the drink immediately.
Sift the matcha
Sift 2g of matcha powder through a fine sieve into a dry bowl. This quick step will break up any clumps and significantly reduce the risk of lumps.
Add water at a temperature of approximately 80°C
Add 60 ml of water. Do not use boiling water - too high a temperature will accentuate the bitterness and cover the more delicate flavors of the tea.
Whisk in a quick side-to-side motion
Hold the whisk loosely in your wrist and quickly draw a W or M shape with it for about 15 seconds. Do not stir slowly in a circle or press the chasen against the bottom. A layer of tiny bubbles will form on the surface.
Serve immediately.
Finally, run a whisk over the surface to soften the foam. Drink the matcha fresh while it is evenly dispersed and the foam still holds.
Modern variations
Matcha latte hot or iced
Swipe to the side →
Warm matcha latte
- 2 g matcha powder
- 40 ml of water at a temperature of approximately 80 °C
- 150 ml of warm frothed milk or herbal drink
- sweetener to taste, optional
Sift the matcha, whisk with water, then pour in the warm frothed milk. If sweetening, stir the sweetener into the warm matcha base.
Iced matcha latte
- 2 g matcha powder
- 40 ml of water at a temperature of approximately 80 °C
- 150 ml cold milk or herbal drink
- ice and sweetener to taste
Fill a glass with ice and milk. Separately whisk the matcha with water, pour on top and stir before drinking. Add the sweetener to the warm base to dissolve well.
What to avoid
Three mistakes that unnecessarily spoil the taste
Boiling water
Water that is too hot will accentuate the bitterness. For basic preparation, aim for around 80°C.
Unsifted powder
Matcha tends to clump easily. A strainer will do more than a long stir with a spoon.
Slow mixing in a circle
For a fine lather, use a quick side-to-side motion with your wrist, not a swirl like you would with regular tea.
Foodland Tip
Good matcha starts with fresh powder
Try a basic ratio of 2g to 60ml of water first. Then adjust the amount of water or tea to your taste.
- Choose 100% matcha with a mild flavor for drinking with water; a stronger powder works well in lattes and desserts.
- After opening, always close the package tightly and protect from heat, light, moisture and strong odors.
- If you don't have a chasen, a hand-held electric frother will help. The foam may vary, but you will make the drink without lumps.
- Matcha naturally contains caffeine. The amount depends mainly on the dose, so if you are sensitive, start with a smaller portion.
Frequently asked questions
When matcha doesn't work the first time
Why is my matcha too bitter?
The most common cause is too hot water, too much powder, or matcha that is more intended for cooking and baking. Try 2g of tea, 60ml of water at around 80°C and adjust after tasting.
Does matcha have to have a thick foam?
No. Foam is a nice part of the drink, but the amount of foam depends on the shape of the bowl, the whisk, the technique, and the powder itself. It's more important that there are no large lumps left in the drink.
Can I just stir the matcha with a spoon?
You can, but a spoon will disperse the powder less well and won't create a fine foam. You'll get better results with a chasen whisk, a small kitchen whisk, or a hand whisk.
Which milk is best for a matcha latte?
Use milk or a plant-based drink that you like and that foams well. A stronger drink may partially mask the taste of the matcha, so test the amount first in the ratio specified in the recipe. Always check the ingredients and allergens for packaged plant-based drinks.
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