How do you prepare matcha? A complete guide

Matcha isn’t just tea—it’s a ritual, a moment, and (when done right) an incredibly smooth, rich drink. If you’ve ever tried making it and ended up with clumps or bitterness, don’t worry—you’re very close. The difference between good and great matcha is all in the method.

Here’s a simple, foolproof guide to preparing matcha properly, whether you're going traditional or making a latte.

What You Need to Prepare Matcha

Before you start, make sure you have:

• Matcha powder (high-quality, ceremonial grade matcha if possible)

• Chawan (tea bowl) or any wide bowl

• Chasen (bamboo whisk)

• Sifter or fine sieve

• Hot water (not boiling!)

Optional: milk (for lattes), sweetener

Step-by-Step: How to Prepare Matcha

1. Measure Your Matcha

Start by adding 1–2 teaspoons (about 2g) of matcha powder into your bowl.

Tip: If you're new, start with 1 tsp for a milder flavour.

2. Sift for a Smooth Texture

Sift the matcha into your bowl using a fine sieve.

Why this matters: Matcha clumps easily, and skipping this step is the #1 reason people end up with a lumpy drink.

3. Use the Right Water Temperature

Heat your water to around:

• 80°C (175°F)

Avoid boiling water—it burns the matcha and creates a bitter taste.

No thermometer? Boil water and let it sit for 1–2 minutes.

4. Create a Smooth Paste

Add about 60ml of hot water to the matcha.

Then gently mix to form a smooth paste, making sure no powder sticks to the sides.

This step sets the foundation for a silky texture.

5. Whisk Like You Mean It

Use your bamboo whisk (chasen) and whisk in a fast zigzag or “W” motion.

• Don’t stir in circles

• Keep your wrist loose

• Aim for fine foam with tiny bubbles

After ~15–20 seconds, you should see a creamy layer forming on top.

6. Finish Your Matcha

Now choose your style:

• Traditional Matcha (Usucha)
  Add another 60–70ml of hot water for a light, smooth tea.

• Matcha Latte
  Top with steamed milk (oat milk works especially well) for a creamy version.