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
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 just 10–15 ml of warm water and gently blend the matcha with the tip of the whisk. Think of it as making a smooth paste before adding the remaining water.
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
Rather than stirring in circles, move the whisk quickly back and forth with your wrist. Try not to scrape the bottom of the bowl; the goal is to bring air into the surface of the tea.
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. Single-origin Uji matcha from Wakimoto Jokoen in Kyoto has its own aroma, body, and finish, which can be interesting to notice from bowl to bowl. 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 blend it with a small amount of 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.
