How to Make Matcha: The Authentic Way

A close-up of matcha tea and it's foam surface with a bamboo chasen whisk

Discover the art of making matcha, a traditional Japanese green tea powder revered for its vibrant color and unique flavor. Whether you're curious about how to prepare matcha or looking for the perfect matcha latte recipe, this guide has got you covered.

1. Essentials for Making Matcha

Before diving into how to make matcha, it's crucial to have the right tools:

• Matcha Chawan (Tea Bowl)

• Chasen (Bamboo Whisk)

• Chashaku (Tea Scoop)

2. How to Prepare Matcha: Usucha and Koicha

Usucha (Thin Tea):

• Add 2 scoops of matcha powder to the tea bowl. Depending on the quality of your matcha, you might need to sift it.

• Add a small amount of room temperature water and use your bamboo whisk to combine and make a paste.

• Then, add hot water (75-80 degrees Celsius) and whisk vigorously in "W" and "M" patterns. If large bubbles appear, use the tips of your bamboo chasen to break them into smaller bubbles. This will improve the appearance of the matcha tea.

The finer the bubbles, the smoother and more delicious the texture will be.

Koicha (Thick Matcha)

Koicha is a type of matcha preparation that results in a thick, rich, and intense tea. Unlike the frothy and lighter Usucha, Koicha is not whisked but rather kneaded to create its unique consistency. Here's how to make it:

Select the Right Matcha: For Koicha, it's essential to use high-quality ceremonial-grade matcha. This ensures a smooth and vibrant taste without any bitterness.

Sift the Matcha: Begin by sifting 3 to 4 scoops (about 3-4 grams) of matcha into your tea bowl. This step is crucial to remove any lumps and achieve a smooth consistency.

Water Temperature: Boil water and let it cool to around 80-85°C. The right water temperature is vital to bring out the best flavors in the matcha.

Add Water: Pour a small amount of the cooled water into the tea bowl, just enough to cover the matcha powder.

Knead the Matcha: Instead of whisking, use the chasen (bamboo whisk) to knead the matcha and water together. Move the chasen gently in a "U" or "Z" pattern, ensuring all the matcha is incorporated. The goal is to achieve a thick, smooth paste-like consistency.

Add More Water: Slowly add a little more water and continue to knead the matcha until you achieve a uniform, thick consistency. Koicha should be much thicker than Usucha but still pourable.

Serving: Koicha is traditionally served in small quantities due to its intense flavor. It's best enjoyed slowly, savoring each sip.

Pairing: Koicha pairs beautifully with traditional Japanese sweets, which complement its rich taste.

3. Matcha Recipes for Every Occasion

Matcha Latte:

A creamy blend of matcha and milk. Check out our detailed matcha latte recipe here.

Iced Matcha Latte:

Perfect for warm days. Here's an easy iced matcha latte recipe.

Iced Matcha:

Try our iced matcha recipe for a refreshing treat.

4. How Do You Drink Matcha?

Traditionally, matcha is sipped slowly, allowing one to savor its unique flavor. Whether you're enjoying usucha, koicha, or a matcha latte, take a moment to relish the experience.

5. Tips for Storing Matcha

To maintain its freshness, store matcha in a sealed container, away from humidity. It's best consumed within a month of opening.

Final Word

From how to matcha to exploring different recipes like how to make iced matcha, this guide offers a comprehensive look into the world of matcha green tea. Explore our range of premium products to enhance your matcha-making experience.


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The proper way to make matcha involves sifting the matcha powder to remove lumps, using water at the right temperature (around 70-80°C), and whisking vigorously in a "W" pattern to create a frothy layer. For a richer consistency, you can prepare Koicha by kneading the matcha with water.

Matcha powder can be enjoyed with both water and milk. Traditional matcha tea is made with water, resulting in a pure, intense green tea flavor. For a creamier taste, a matcha latte recipe uses milk or milk alternatives.

No, you should not boil matcha powder. Instead, boil water and let it cool to around 70-80°C before adding it to the matcha. Boiling matcha directly can result in a bitter taste and loss of nutrients.

For beginners, it's recommended to start with Usucha (thin matcha) as it has a lighter and smoother taste. As you become accustomed to the flavor, you can explore Koicha (thick matcha) and other recipes like matcha lattes or shakes.

Yes, you can mix matcha with hot water for a simple matcha tea. However, for the best flavor and consistency, it's advised to sift the matcha first, use water at the right temperature, and whisk it properly to achieve a smooth, frothy texture.