How to Prepare Matcha Properly

Classic Matcha Preparation (without milk)

• Use 2 g of matcha powder.
• Sift the matcha into a bowl through a fine sieve to prevent clumps.
• Add 70 ml of hot water (around 80 °C / 176 °F).
• Whisk with a bamboo whisk (chasen) in a “W” motion until a creamy foam forms.
• Result: silky smooth, aromatic, and frothy matcha.

Matcha Latte Preparation (hot)

• Use 4 g of matcha powder.
• Sift the matcha into a bowl to avoid clumps.
• Add 70 ml of hot water (around 80 °C / 176 °F) and whisk in a “W” motion until fine foam appears.
• Separately heat the milk of your choice (cow’s, oat, almond, etc.).
• Slowly pour the milk into the matcha and stir gently to achieve the desired texture.
• Use Premium Matcha for a stronger flavor, ideal for lattes.

Cold Preparation – Cold Matcha Latte

• Put 4 g of sifted matcha into a shaker, add a little cold water, and shake well.
• Add cold milk and shake again until smooth.
• Premium Matcha is also recommended for the cold version.

Basic Tools for Preparing Matcha

• Matcha tea: Ceremonial Matcha (for preparation without milk), Premium Matcha (for lattes).
• Bowl (chawan): wide and shallow, ideal for whisking and controlling the foam.
• Fine sieve: prevents clumps and ensures a smooth texture.
• Bamboo whisk (chasen): essential for proper foam, allows fast whisking in a “W” motion.
• Bamboo scoop (chashaku): for precise measuring (1 scoop ≈ 1 g), traditional and accurate.
• Thermometer (optional): to check the temperature (around 80 °C / 176 °F), important for preserving flavor and nutrients.
• Milk frother (optional): for easy heating and frothing of milk.

Alternative to a Thermometer (pouring method)

• Boil the water (100 °C / 212 °F).
• Pour it into an empty cup (temperature drops to ~90 °C / 194 °F).
• Pour it again into another cup (temperature drops to ~80 °C / 176 °F).