How to Make Matcha
Matcha clumps easily and turns bitter fast if it's whisked wrong or hit with water that's too hot. Sifting the powder and controlling water temperature matter more than the whisk itself, though a proper bamboo whisk does make the foam easier to build.
Steps
- 1Sift 2 grams (about 1 heaping teaspoon) of matcha into a bowl using a fine-mesh sifter or small tea strainer to break up clumps.
- 2Heat water to 175°F (80°C), well below boiling. If you don't have a thermometer, boil water and let it sit off heat for 5-7 minutes.
- 3Pour about 2 oz (60 ml) of the hot water over the sifted matcha.
- 4Hold the bowl steady and whisk in a rapid back-and-forth 'W' or 'M' motion with a bamboo chasen, not a circular stir, for about 15-20 seconds.
- 5Keep whisking until a fine, dense foam covers the surface with no dry powder or clumps visible.
- 6Add more hot water to reach your preferred strength, or pour over ice for iced matcha, and drink right away.
Common mistakes
- Skipping the sift: unsifted matcha clumps into gritty balls that never fully dissolve, no matter how long you whisk.
- Using boiling water: water above 175°F (80°C) scorches the delicate matcha and pulls out excess bitterness and astringency.
- Stirring in circles instead of whisking in a 'W' motion: circular stirring just moves clumps around instead of breaking them apart and building foam.
- Using a regular whisk or spoon: metal whisks and spoons don't have enough thin, flexible tines to aerate the tea into a proper foam.
Equipment
- Bamboo whisk (chasen)
- Fine-mesh sifter or small strainer
- Wide, shallow bowl (chawan)
- Kettle or thermometer for water temperature
FAQ
Why does my matcha taste bitter?
Bitterness usually comes from water that's too hot (above 175°F/80°C) or from using a lower ceremonial-grade matcha meant for whisking with milk instead of straight water.
Do I need a bamboo whisk to make matcha?
A milk frother or small electric whisk can work in a pinch, but a bamboo chasen's thin tines create finer, longer-lasting foam and are gentler on the delicate powder.
What's the difference between ceremonial and culinary grade matcha?
Ceremonial grade is stone-ground from young, shaded leaves and meant to be whisked with water alone; culinary grade is more bitter and stronger, better suited for lattes, baking, or smoothies where milk or sugar balances the flavor.
How much matcha powder should I use per cup?
About 2 grams (roughly 1 heaping teaspoon) per 2 oz of water for a standard usucha (thin tea); double the powder for a stronger, thicker koicha style.
Need exact temperatures or timing? Check our Time & Temperature Guide →