Hello from ICHIZEN. If you have ever wondered how much matcha to use, how hot the water should be, or why your bowl
sometimes turns out clumpy, you are not alone.
The basic method is simple: sift the matcha, blend it first with a small amount of water, then whisk briskly to bring
air into the tea. Once you know the order, making matcha at home becomes much more relaxed.
What do you need to make matcha?
You do not need a full tea ceremony setup to begin. A matcha bowl, a bamboo whisk, a chashaku or small spoon, and a
fine tea strainer are enough for a clean first bowl.
Matcha: 1.5–2 g, or about 2 chashaku scoops
Water: 60–70 ml
Water temperature: about 70–80°C / 158–176°F
If your bamboo whisk has not been used recently, soak it in water for about 20 minutes so its dry tines are less likely to break.
Matcha is a fine powder, so it is sensitive to moisture, light, and air. Take it out only when you are ready to use
it, then close the container promptly and store it in a cool, dark place or in the refrigerator. If refrigerated, let
the container come closer to room temperature before opening to help avoid condensation.
How to make matcha, step by step
1. Sift the matcha
Before adding water, sift the matcha through a fine strainer into the bowl. This small step helps prevent clumps and
gives the tea a smoother texture.
If you are new to matcha, this may be the one habit that changes your bowl the most.
2. Add a little water first
Pour in about 5–6 ml of cooled water and work the matcha with the tip of the whisk for about 30 seconds. Making a
smooth paste before adding the remaining water helps prevent clumps and draws out umami without emphasizing
bitterness and astringency.
Avoid freshly boiled water straight from the kettle. Very hot water can make bitterness and astringency feel more
pronounced. Pour the water into another vessel first and let it cool slightly.
3. Whisk with quick, small movements
Support the handle with your thumb, index finger, and middle finger. Rather than stirring in circles, use a quick
wrist motion to move the whisk back and forth for about 15–30 seconds without scraping the bottom of the bowl.
For a finer layer of foam, lift the whisk slightly near the end and polish the surface with light movements. And if
your matcha has only a little foam, that is not a failure. Aroma, balance, and texture matter too.
If the taste feels off, what should you adjust?
If your matcha tastes too light, use about 0.5 g more powder or slightly less water. If it tastes too strong or
bitter, add around 10 ml more water or lower the temperature a little.
The character of the matcha itself also matters. ICHIZEN's Kyoto Uji matcha is selected and refined by Wakimoto Jokoen,
a fourth-generation tea wholesaler in Ide, Kyoto. If you would like to compare styles, you can browse our
matcha collection at your own pace.
How is matcha prepared for a latte?
For a matcha latte, use about 2 g of matcha with only 20–30 ml of water, making a more concentrated base. Then add
warm or cold milk. This helps the matcha stay present rather than tasting diluted.
If you add sweetener, start with a small amount. Taste first, then adjust until the balance feels right for you.
A small routine for a better bowl
Making matcha is not only about formal technique. Four things make a clear difference: the amount of powder, water
temperature, sifting, and how you move the whisk.
Try making one bowl with the same measurements each time. Then change just one detail in your next bowl. Little by
little, you will find the matcha style that feels most natural to you.
FAQ
What can I use if I do not have a bamboo whisk?
If you do not have a chasen, you can use a small kitchen whisk or a milk frother. The foam and texture will differ, so
focus first on dissolving the powder smoothly without clumps.
What water temperature is best for making matcha?
A good guideline is about 70–80°C / 158–176°F. Boiling water can make bitterness or astringency feel stronger, so pour
the water into another vessel and let it cool slightly before using.
Why does my matcha become clumpy?
Clumps usually happen when the powder is not sifted or when too much water is added at once. Sift the matcha first,
then make a paste with about 5–6 ml of cooled water before adding the rest.
How much matcha powder should I use for one bowl?
For usucha, or thin tea, 1.5–2 g is a common guideline, about 2 chashaku scoops. If it tastes too strong, add a little
water; if too light, add about 0.5 g more matcha.
References
Hideki Kuwabara, Zoho Kaitei Uji Matcha Ton'ya Yondaime ga Oshieru Omatcha no Subete (Seibundo Shinkosha,
2019), pp. 125–129.
