Matcha green tea is more popular than ever. However, buying lattes and other matcha-based drinks at cafes daily can add up quickly. The good news is that making matcha at home is easier than you might think. Here’s everything you need to get started.
Basic Tools
If you’re making matcha at home for the first time, I recommend starting with just the basics. You can always add more tools to your arsenal later if you feel they are needed.
- Chawan (Matcha Bowl): A wide, deep bowl that allows proper whisking. While traditional ceramic chawans are beautiful, any similarly-sized bowl with depth will work for beginners. Rice and cereal bowls tend to work well. If you make lattes, a chawan with a spout will come in handy.
- Chasen (Bamboo Whisk): This specialized bamboo whisk with numerous prongs is crucial for achieving that perfect frothy consistency. Electric milk frothers can work in a pinch but don’t produce quite the same results.
- Chashaku (Bamboo Scoop): Traditional bamboo scoop for measuring matcha powder. It isn’t strictly necessary, though. You can use a small measuring spoon instead.
- Fine-Mesh Strainer: Helps to break up the clumps in your matcha for smoother tea. You can buy strainers made for sifting matcha. Old tea strainers will also do the job just fine.
Good Quality Matcha
The tools for making matcha at home can be purchased inexpensively, but investing in good tea is important for setting yourself up for success. Matcha powder is typically labeled as either ceremonial or culinary grade. Ceremonial grade typically means that the tea is of higher quality, it is just a marketing term since there are no actual requirements or regulations regarding its use. Culinary-grade matcha could do just fine if you plan to make lattes or smoothies with it. It is also better for cooking because it usually has a stronger flavor. Higher-quality tea is best to use if you intend to drink matcha on its own.
What to look for when buying matcha:
- Color: Vibrant green indicates freshness and proper shade growth. The consistency should be close to baby powder without any larger pieces. An overly dark, dusty-looking powder is a sign of an old or low-quality tea.
- Origin: Matcha should always be from Japan. Ideally, you should know where in Japan the tea is from and what cultivar was used. The more detail that the tea seller can provide you with the better.
- Packaging: Air-tight, opaque containers that protect from light and moisture are best. Some matcha comes in foil bags that can’t be resealed. I always keep a few clean matcha tins on hand just in case.
- Price: Quality ceremonial matcha typically starts around $25-30 per 30g tin. If the price of a tea sounds too good to be true, it is most likely a red flag.
Bigger name brands like Marukyu Koyamaen can be challenging to get right now due to matcha’s recent surge in popularity. There are tons of other matcha brands to explore. Here are some of my go-to’s:
Some red flags to watch out for are if a brand primarily talks only about health benefits or if they seem to be appropriating Japanese culture rather than appreciating it.
How to Prepare Matcha
A few basic steps are all you need to master when it comes to making matcha at home. The most important thing to keep in mind is that matcha is a suspension rather than an infusion. It won’t ever truly dissolve into water. That is why it must be made fresh each time.
- Prepare Your Tools
- Warm your chawan with hot water
- Soak the bamboo whisk in warm water for 10-15 seconds
- Empty and dry the bowl thoroughly
- Measure and Sift
- Measure 1.5-2 grams (about 1/2-3/4 teaspoon) of matcha
- Sift the powder into your bowl to remove any clumps
- Add Water
- Use water that’s about 175°F (80°C) – if your water is boiling, let it cool until it reaches the correct temperature before making matcha
- Pour about 60-70ml (2-2.5 oz) of water for usucha (thin matcha). Halve that amount if making a latte or iced matcha
- Whisk
- Hold the chasen vertically
- Use quick, gentle “W” or “M” shaped movements. Use your wrist rather than your arm
- Focus on creating a smooth motion without scratching or grinding your whisk into the bottom of the bowl
- Continue for 15-20 seconds until frothy with small bubbles
- Final Touches
- Gently tap the whisk against the surface to pop larger bubbles
- Clean your tools with warm water and a soft cloth immediately after use
Matcha lattes from cafes like Starbucks are often heavily sweetened so it is important to be aware of that when making matcha at home. I encourage you to try the tea on its own first so that you can gain an understanding of what it actually tastes like. From there you can sweeten to your taste if desired. Simple syrup or agave tends to be the easiest to work with. For honey, it can help to dissolve in a small amount of hot water before adding to your drink. Plant milks are often pre-sweetened so you may not need as much if using a dairy alternative.
Beginner Mistakes to Avoid
Here are a few things to watch out for when making matcha at home:
- Using Water That’s Too Hot: This can make your matcha bitter
- Incorrect Whisking Technique: Circular motions won’t create the right texture
- Wrong Water-to-Matcha Ratio: Too much water will make your matcha weak and watery
- Not Sifting: Leads to clumpy matcha that won’t properly incorporate
- Storing Matcha Incorrectly: Keep it sealed in the refrigerator for optimal freshness
Building Your Practice
Once you get the basics of making matcha at home down pat, feel free to make the ritual your own.
- Explore different matcha varieties and their subtle flavor differences
- Seasonal chawans that reflect the changing times of the year
- Making koicha (thick matcha) for a more intense experience
- Set up a dedicated matcha station in your home
- Share matcha with friends and family
I hope that this post helped you feel more confident when making matcha at home. I’m always happy to answer any questions that you might have. You can email me at [email protected] or direct message me on Instagram.
How do you like making matcha at home? Is there a mistake that you learned from in the beginning? I’d love to hear from you in the comments below!
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