In short: to prepare matcha tea, sift 2 g of powder into a bowl, add 70 ml of water at 70–80 °C, then whisk for 15 to 20 seconds in an ‘M’ motion until a fine foam forms. Drink immediately.
Matcha tea is Japanese green tea ground into a very fine powder and whisked into water rather than steeped. You drink the whole leaf, which gives it its intense colour and flavour that is both vegetal and mild. Preparing it is a simple ritual, provided you get the water temperature and whisking technique right.
What is matcha?
Matcha comes from tea leaves shaded for several weeks before harvest. Deprived of sunlight, they develop more chlorophyll and amino acids, giving the tea its vivid green colour and mild flavour. The leaves are then steamed, dried, stripped of their veins and stone-ground into an exceptionally fine powder. This is the tea served in the Japanese tea ceremony.
The accessories
- Chasen: a bamboo matcha tea whisk for mixing matcha evenly and creating a delicate foam.
- Chashaku: a bamboo scoop for measuring the powder precisely.
- Chawan: a matcha bowl wide enough to whisk freely.
The matcha tea set brings all three pieces together. Before first use, and before each preparation, soak the whisk briefly in hot water: this softens its tines and prevents them from breaking.
Preparation in 4 steps
- Get your equipment ready: gather your chasen, chashaku and matcha bowl.
- Measure the powder: put 2 to 4 scoops of matcha tea, or 2 to 4 g, in your bowl.
- Add the water: pour in 70 to 100 ml of pure, soft water heated to 70–80 °C (depending on the quality of your matcha tea; for very high-quality tea, aim for 70 °C).
- Whisk: whisk the tea with the chasen in quick M-shaped movements until it thickens and develops a generous, creamy froth.
The movement comes from the wrist, not the arm: the whisk should lightly touch the bottom of the bowl without scraping it. Finish by slowing down and lifting the whisk through the centre to leave a smooth foam.
What to avoid: boiling water, which makes matcha bitter. Sift the powder before adding the water, too: this prevents lumps.
Measurements for different drinks
| Preparation | Matcha | Water or milk | Technique |
|---|---|---|---|
| Usucha (thin tea) | 2 g | 70 ml of water at 70–80 °C | whisk in an M shape for a fine froth |
| Koicha (thick tea) | 4 g | 30 to 40 ml water at 70 °C | mix slowly, without creating froth |
| Matcha latte | 2 g | 30 ml water and 150 ml hot milk | whisk the matcha, then pour in the milk |
| Iced matcha | 2 g | 30 ml water, 150 ml cold milk and ice cubes | see our iced matcha latte |
Koicha, the thick tea served at formal ceremonies, requires very high-quality matcha: ordinary matcha would make it too bitter.
Can you make it without a whisk?
Yes. Pour the powder and water into a small jar or shaker and shake vigorously for 20 seconds; a small electric whisk also works. The foam will be less fine than with a chasen, but the matcha will be free of lumps. For regular use, a bamboo whisk makes the biggest difference to the result.
Which matcha should you choose?
To drink it plain, choose ceremonial-grade matcha made from young leaves, with a vivid green colour and very fine texture, such as our Ogurayama ceremonial-grade matcha. For lattes or baking, a culinary matcha with a stronger flavour is enough, for example in our matcha pancakes. Dull matcha with a yellowish or khaki tinge has often been stored poorly or comes from older leaves.
Our matcha comes from Japanese tea plantations and is available plain, organic or flavoured with yuzu or ginger.
Frequently asked questions
What is the best way to drink matcha?
Plain, as usucha, straight after whisking: that is when its vegetal notes and gentle sweetness come through best.
Why whisk matcha until frothy?
The froth disperses the powder without lumps and softens the flavour by incorporating air.
What water temperature is best for matcha?
Between 70 and 80 °C. Above that, the tea becomes bitter.
How should you store matcha tea?
Keep it in the fridge, in its tightly closed tin and away from light, and use within a month of opening.
