How to Make Matcha: The Authentic Way

Authentic Uji matcha whisked to a fine foam in a traditional Japanese chawan

Matcha Preparation Guide

Make Matcha the Authentic Japanese Way

Real Japanese matcha isn't just stirred in — it is crafted through a calm, precise routine that brings out its natural sweetness, aroma, and silky texture. Once you understand the ratio, the water temperature, and the whisking motion, a beautiful bowl takes under a minute.

This guide covers the tools, the matcha-to-water ratio, the right temperature, and step-by-step methods for usucha (thin matcha), koicha (thick matcha), iced matcha, and matcha lattes — plus the common mistakes that make matcha taste bitter.

Quick answer: To make a bowl of matcha, sift 1.5–2 g into a warm bowl, add a splash of 75–80 °C water and whisk to a smooth paste, then add 60–70 ml more water and whisk briskly in a light "W" or "M" motion for about 15 seconds until a fine foam forms.

New to matcha? Start with what matcha is, or see how it differs from brewed green tea in matcha vs green tea.

What you need

Essential Tools for Making Matcha

You can manage with a small frother, but a few traditional tools make matcha far smoother and more enjoyable.

—Chawan — a wide matcha bowl gives you room to whisk and build foam.
—Chasen — a bamboo whisk creates microfoam and breaks up clumps without scorching the powder.
—Chashaku — a bamboo scoop measures consistently (1 scoop ≈ 0.5–1 g). A matched matcha set is the easiest way to start.
Traditional Japanese matcha tools: bamboo chasen whisk, chashaku scoop and ceramic chawan bowl

The two steps most people skip

Sift Your Matcha & Mind the Water

Bright green matcha powder being sifted into a bowl before whisking
1 · Sift the powder
→
Okumidori single-cultivar organic Uji matcha whisked as usucha in a Kyoto chawan
2 · Whisk & serve

Sift to kill the clumps

Sifting breaks up the static clumps matcha naturally forms and lets air into the powder, so it whisks easily into the silky, cloud-like foam that defines a good bowl.

Hold the temperature at 75–80 °C

That's about 167–176 °F. Water that is too hot scorches the leaf and turns matcha bitter; too cool and you lose aroma and foam. No thermometer? Boil the kettle and let it rest 2–3 minutes before pouring.

Thin tea · Everyday

How to Make Usucha (Thin Matcha)

Usucha is the everyday style — light, smooth, and quick. This is the method most people mean by "how to make matcha."

1.Sift 1.5–2 g of matcha (about 1–2 scoops) into a warm, dry chawan.
2.Add a small splash of 75–80 °C water and whisk into a smooth, lump-free paste.
3.Pour in 60–70 ml of hot water (still 75–80 °C, not boiling).
4.Whisk briskly in light "W" and "M" motions from the wrist, not the arm, for 10–15 seconds.
5.Finish with a slow surface whisk to even the foam, then lift the whisk straight up.

Aim for a fine layer of tiny bubbles and a smooth, creamy body — and drink it fairly soon, as matcha settles as it sits.

Thick koicha matcha kneaded to a glossy, intense green in a tea bowl

Thick tea · Koicha

How to Make Koicha (Thick Matcha)

Koicha uses more matcha and less water for a rich, glossy, almost syrupy tea. It is the more formal preparation — traditionally served in the Japanese tea ceremony — and it needs a high, smooth grade to taste right.

1.Use a premium ceremonial grade — a smooth single cultivar such as Asahi, Gokō, or Samidori.
2.Sift 3–4 g of matcha into a warm bowl.
3.Add a little 70–75 °C water — just enough to begin loosening the powder.
4.Knead, don't whisk: slow back-and-forth strokes fold it into a smooth paste.
5.Add water a little at a time until thick, glossy, and just pourable — never frothy.

Not sure which grade to choose? See ceremonial vs culinary matcha and our matcha buying guide.

Iced matcha green tea over ice cubes in a clear glass, close up

Warm days & café style

Iced Matcha & Matcha Lattes

Iced matcha

1.Sift 1.5–2 g of matcha into a shaker bottle or jar.
2.Add ~50 ml room-temperature water and shake until fully smooth.
3.Add ice and 150–200 ml cold water, then shake again until frothy.

Hot matcha latte

1.Make a concentrated usucha base with only ~30–40 ml water.
2.Warm and froth 150–200 ml milk or a plant-based alternative.
3.Pour the milk gently over the base to keep the foam; sweeten only if you like.

Full café method and flavor tips: our matcha latte recipe and tips.

Quick reference

Matcha-to-Water Ratio

Ratios are a starting point — adjust to taste and to your matcha's strength.

Usucha (thin): 1.5–2 g matcha : 60–70 ml water, at 75–80 °C
Koicha (thick): 3–4 g matcha : 20–30 ml water, at 70–75 °C
Iced matcha: 1.5–2 g matcha : ~50 ml to dissolve, then 150–200 ml cold water + ice
Matcha latte: 2 g matcha : 30–40 ml water, then 150–200 ml milk

Get it right first time

Common Matcha Mistakes (and Fixes)

✕Water too hot. Boiling water scorches matcha and makes it bitter — keep it at 75–80 °C.
✕Skipping the sift. Un-sifted matcha clumps and won't foam. Always sift first.
✕Too little matcha. A thin, watery bowl tastes flat. Start at 1.5–2 g for usucha.
✕Whisking from the arm. Foam comes from fast wrist movement, not pressing on the bowl.
✕Culinary grade for koicha. Thick matcha exposes bitterness — use a smooth ceremonial grade.
✕Poor storage. Air, heat, and light fade color and flavor fast (more below).
Uji matcha stored in an airtight metal can to protect its color and freshness from air, light and humidity

Keep it green

How to Store Matcha

Matcha is very sensitive to air, heat, light, and moisture. To protect flavor and color:

—Store in an airtight container, pushing out as much air as possible.
—Keep it away from light, heat, and humidity (not above the stove).
—Refrigerate after opening; let it return to room temperature before opening to avoid condensation.
—Use opened matcha within about 30 days for the brightest flavor.

How long matcha really lasts and the signs it has gone stale: matcha shelf life.

Good to know

How to Make Matcha: FAQ

How do you make matcha tea?

Sift 1.5–2 g of matcha into a warm bowl, add a splash of 75–80 °C water and whisk to a smooth paste, then add 60–70 ml more water and whisk briskly in a "W" or "M" motion for about 15 seconds until a fine foam forms.

What is the right matcha-to-water ratio?

For everyday usucha, use roughly 1.5–2 g of matcha to 60–70 ml of water. For thick koicha, use 3–4 g to only 20–30 ml. Adjust to taste and to how strong your matcha is.

What water temperature is best for matcha?

About 75–80 °C (167–176 °F). Boiling water makes matcha bitter. If you don't have a thermometer, boil the kettle and let it rest for 2–3 minutes before pouring.

Can you make matcha without a bamboo whisk?

Yes. A handheld electric frother or a sealed shaker bottle both work and dissolve the powder well. A bamboo chasen still produces the finest, creamiest foam, so it's worth using if you have one.

What is the difference between usucha and koicha?

Usucha ("thin tea") uses less matcha and more water and is whisked into a light, foamy bowl. Koicha ("thick tea") uses more matcha and less water, kneaded into a dense, glossy tea that needs a high-grade ceremonial matcha.

How do you make an iced matcha latte?

Whisk or shake 1.5–2 g of matcha smooth with a little water, pour over ice, top with cold milk or a plant-based alternative, and sweeten only if you like.

Ready to whisk

Explore the Full Matcha Range

From everyday usucha to ceremonial koicha, our small-batch Uji matcha is sourced directly from Kyoto growers and shipped from Japan.

Shop Authentic Uji Matcha

→What is matcha? — a complete beginner's guide.
→How matcha is made — shading, steaming, stone-milling.
→Matcha and caffeine — how much, and why the energy feels calmer.

This guide is for educational purposes only and does not replace personal health or nutrition advice.