How to Make Matcha: The Authentic Way
Matcha Preparation Guide
How to Make Matcha the Authentic Japanese Way
Learning how to prepare matcha properly transforms the entire drinking experience. True Japanese matcha isn’t just mixed — it is crafted through a precise, calm ritual that enhances sweetness, aroma, and texture.
This guide walks you through every step: tools, technique, water temperature, whisking patterns, and the differences between usucha (thin matcha) and koicha (thick matcha). You’ll also learn how matcha dissolves, common mistakes to avoid, and why water temperature matters more than most people realise.
Essential Tools for Making Matcha
To prepare matcha properly, these traditional tools help you achieve a smoother, creamier bowl:
✔ Chawan — Matcha Tea Bowl
A wide, rounded bowl that allows airflow and proper whisking.
✔ Chasen — Bamboo Whisk
Carved from a single piece of bamboo. Creates microfoam and breaks clumps without damaging the leaf powder.
✔ Chashaku — Bamboo Scoop
Measures matcha accurately (1 scoop ≈ 0.5–1g depending on leaf density).
The Two Most Important Steps: Sifting & Water Temperature
Sift Your Matcha
Sifting removes natural static clumps and allows air into the powder. This makes whisking easier and produces the silky, cloud-like foam that defines good matcha.
Use the Correct Water Temperature
The ideal range is 75°C–80°C. Water that is too hot will cause bitterness. Water that is too cool will mute aroma and reduce foam.
How to Make Usucha (Thin Matcha)
Usucha is the most common preparation — light, smooth, and perfect for daily drinking.
Usucha Preparation Steps
1. Add 1–2 scoops (1.5–2g) of sifted matcha to your chawan.
2. Add a splash of room-temperature water and whisk into a smooth paste.
3. Add 60–70ml of hot (but not boiling) water at 75–80°C.
4. Whisk vigorously in quick “M” and “W” motions using your wrist, not your arm.
5. Finish with a gentle surface whisk to create fine, silky microfoam.
The goal is a bowl with tiny bubbles and a smooth, creamy texture.
How to Make Koicha (Thick Matcha)
Koicha uses more matcha and less water. It is rich, intense, and traditionally enjoyed in Japanese tea ceremonies.
Koicha Preparation Steps
1. Use only premium ceremonial matcha (single cultivar like Asahi, Gokō or Samidori).
2. Add 3–4 scoops (3–4g) of sifted matcha to the bowl.
3. Add a small amount of warm water (not hot) — just enough to cover the powder.
4. Knead the mixture slowly using a gentle back-and-forth motion, not whisking.
5. Add small amounts of water until smooth — koicha should be thick, glossy, and pourable.
Koicha is traditionally savoured slowly and pairs beautifully with wagashi (Japanese sweets).
How to Make Iced Matcha & Matcha Lattes
Iced Matcha (Usucha Style)
Perfect for warm days and effortless to prepare.
1. Add 1.5–2g sifted matcha to a shaker bottle.
2. Add 50ml room-temperature water and shake until smooth.
3. Add ice + 150–200ml cold water.
4. Shake again until vibrant and frothy.
Hot Matcha Latte
1. Prepare matcha using usucha method.
2. Heat milk or plant-based milk separately.
3. Combine gently to maintain foam.
4. Add sweetener only if desired — high-quality matcha is naturally sweet.
How to Store Matcha
Keep It Fresh, Keep It Green
Matcha is extremely sensitive to air, heat and light. To preserve flavour and colour:
- Store in an airtight container
- Keep away from light and humidity
- Refrigerate after opening
- Consume within 30 days for best flavour
This guide is for educational purposes only and does not replace personal health or nutrition advice.