How to Make Matcha: A Step-by-Step Guide

Hello from ICHIZEN. If you have ever wondered how much matcha to use, how hot the water should be, or how fast to whisk, you are not alone.

The basic flow is simple: warm the bowl and whisk, sift the matcha, make a smooth paste with a small amount of water, then whisk briskly. Once the order feels familiar, making a bowl of thin matcha becomes much easier.

Start with the tools and amounts

You do not need a full tea-room setup to begin. A tea bowl, bamboo whisk, chashaku or small spoon, and a fine tea strainer are enough for everyday matcha.

• Matcha: 1.5–2 g, about 2 light scoops with a chashaku
• Water: 60–70 ml
• Water temperature: about 70–80°C / 158–176°F

In Kyoyo to shite no Sado, written by Urasenke tea ceremony professor Rie Takeda, the home guideline is very similar: about 2 light chashaku scoops, or 1 heaped spoonful, around 2 g, with about 70 ml of water at roughly 80°C.

If your bamboo whisk has not been used for a while, soak it in water for about 20 minutes before use so the dry tines are less likely to break. Just before making matcha, pour hot water into the bowl and place the whisk tips in it. This warms the bowl and gently softens the bamboo.

After discarding the water, wipe the inside of the bowl well with a cloth. Any remaining droplets can moisten the powder unevenly and lead to clumps.

How to make matcha, step by step

1. Sift the matcha

Before adding matcha to the bowl, pass it through a fine strainer. This small step helps prevent clumps and gives the finished bowl a smoother texture.

If you are just beginning, this may be the step where you notice the biggest difference.

2. Make a smooth paste first

Add only 5–6 ml of slightly cooled water at first, then use the tip of the whisk to knead the powder for about 30 seconds. Turning the powder into a smooth paste before adding the rest of the water makes it easier to avoid lumps.

Boiling water can make bitterness and astringency feel stronger. Try pouring freshly boiled water into another vessel first and letting it cool slightly. If you want to understand this in more detail, our guide to the best water temperature for matcha may help.

3. Add the remaining water and whisk with your wrist

Add the rest of the water, then hold the whisk lightly with your thumb, index finger, and middle finger. Rather than stirring in circles, move the whisk back and forth with a quick wrist motion.

Kyoyo to shite no Sado describes a home method of moving the whisk as if drawing a small “m” shape and creating a soft foam in about 20–30 seconds. As a practical guide, whisking for 15–30 seconds is a good range.

Try not to scrape the bottom of the bowl strongly. Near the end, lift the whisk slightly and refine the surface. This foamy style is one example from the Urasenke school; other schools, practice rooms, and tea gatherings may prepare matcha with little or no foam. For more on the motion itself, you can read why we whisk matcha in an “m” motion.

How to adjust the taste

If the bowl tastes too light, add about 0.5 g more matcha or use a little less water. If it feels too strong or bitter, add about 10 ml more water, or lower the water temperature slightly next time.

Kyoyo to shite no Sado gives around 80°C as a useful home guideline. You do not need to memorize the chemistry: slightly cooled water often helps the taste feel softer and more balanced.

For matcha latte, make a stronger base

For a matcha latte, use about 2 g of matcha with 20–30 ml of water. This makes a more concentrated base, so the flavor stays clearer when you add warm or cold milk.

If you add sweetness, start with a small amount. Taste the matcha first, then adjust slowly toward the balance you enjoy.

Storage and matcha choice also matter

Matcha is a fine powder that is sensitive to moisture and light. Take it out just before use, close it tightly right after, and store it in a cool, dark place or in the refrigerator. If it has been refrigerated, let the container sit briefly at room temperature before opening to reduce condensation.

The character of the matcha itself also affects aroma and texture. ICHIZEN’s Kyoto Uji matcha is selected and refined by Wakimoto Jokoen, a fourth-generation green-tea wholesaler in Ide-cho, Kyoto, and machine-milled into an ultra-fine, uniform powder. If you would like to compare options by use, you can browse the matcha collection.

A calm bowl begins with a simple order

Amount, water temperature, sifting, and whisking: these four details are enough to make your home matcha feel more settled.

Try making one bowl with the same measurements first. Then, in the next bowl, change just one thing. Little by little, you will find the matcha expression that feels right for you.

FAQ

What can I use if I do not have a bamboo whisk?

You can use a small kitchen whisk or a milk frother. The foam and mouthfeel will be different from a bamboo whisk, so focus first on dissolving the powder without leaving clumps.

Do I need a special matcha bowl?

Not necessarily. A wide bowl that gives the whisk room to move can work well. Choose one with some depth and a fairly stable base so the water is less likely to spill.

Should I sift matcha for a latte too?

Yes, sifting is still helpful for matcha latte. Dissolve the sifted matcha with a small amount of water before adding milk, and the drink will be smoother and more even.

Can I open refrigerated matcha right away?

It is better to wait a little. Opening a cold container immediately can cause condensation. Let it warm slightly at room temperature, then open, use, and reseal it promptly.

References

Hideki Kuwabara, 『増補改訂 宇治抹茶問屋4代目が教える お抹茶のすべて』, Seibundo Shinkosha, 2019, p.125–129

Rie Takeda, 『世界のビジネスエリートが知っている 教養としての茶道』, Jiyu Kokumin Sha, 2021, p.222–224