The Complete Step-by-Step Guide for Perfect Matcha Every Time
Preparing matcha looks simple… until you try it the first time.
Maybe it’s bitter. Maybe it clumps. Maybe it tastes like seaweed and regret.
Fortunately, matcha is one of those drinks where tiny technique changes = huge flavor improvements. Follow the steps below and you’ll make café-quality matcha — even as a beginner.
What You Need
- Matcha powder (ceremonial grade for drinking)
- Small bowl (chawan) or wide mug
- Bamboo whisk (chasen) or handheld electric frother
- Fine mesh sieve
- Hot water (75–80°C)
- Optional: bamboo scoop (chashaku)
Step-by-Step: How to Make Matcha
Step 1: Sift Your Matcha
Why: Matcha naturally forms small clumps due to its fine powder texture. Sifting breaks them up and gives you a smooth, silky drink.
How to do it:
- Place a fine mesh sieve over your bowl.
- Add 1–2 tsp (1–2 grams) of matcha.
- Gently push the powder through with your scoop or spoon.
Step 2: Heat Your Water Correctly
Matcha is delicate. Water that’s too hot burns it and makes it taste bitter.
Ideal temperature: 75–80°C
If you don’t have a kettle with temperature control:
- Boil water
- Let it sit for 5–7 minutes before using
Do NOT use boiling water directly.
Step 3: Make the “Matcha Base” (Usucha Method)
This is where the magic begins — you combine matcha and water into a smooth paste.
How to do it:
- Add 1–2 tbsp of hot water to the sifted matcha.
- Use your whisk to make circles until you get a thick, lump-free paste.
This step ensures your matcha won’t clump later.
Step 4: Whisk to Create Froth
Froth = smoother texture + lighter flavor + signature matcha crema.
How to whisk correctly:
- Add 60–80 ml of hot water (⅓ cup).
- Whisk quickly in a W or M motion, not in circles.
- Aim to trap air and create foam.
You’ll know it’s ready when:
- The top looks creamy
- Small bubbles cover the surface evenly
Step 5: Adjust to Your Liking
Once you have a well-whisked base, you can:
Drink it straight (traditional matcha)
Add no more water. Enjoy.
Make a regular matcha tea
Add 80–120 ml more water.
Make a matcha latte
Add warm milk (oat milk works beautifully).
Common Matcha Mistakes (and How to Avoid Them)
1. Using Boiling Water
This scorches matcha and makes it bitter.
Fix: Wait 5–7 minutes after boiling.
2. Skipping the Sifting Step
This leads to clumps that won’t dissolve no matter how you whisk.
Fix: Sift every time. It takes 10 seconds.
3. Whisking in Slow Circles
Slow circles = no foam. Foam = smooth, balanced flavor.
Fix: Whisk fast using W-shaped motions.
4. Using Low-Quality Matcha
Culinary-grade matcha is great for baking — not drinking.
Fix: Choose ceremonial grade for the best taste and color.
5. Too Much Matcha, Too Little Water
This makes it grassy or overpowering.
Fix: Stick to 1–2 grams of matcha per serving.
6. Storing Matcha Incorrectly
Air, light, and heat destroy matcha’s flavor.
Fix: Store it in an airtight container in a cool, dark place.