How to make matcha: the three classic preparations

Matcha is a powdered green tea. The leaves are shade-grown, steamed, dried, and stone-ground into a fine bright-green powder. From that one ingredient comes a whole world of drinks. Modern recipes like strawberry matcha and matcha hot chocolate, and the three classic preparations that started it all.

This guide covers the three classics. Usucha, the traditional thin foamy bowl that's the everyday Japanese preparation. Koicha, a thick concentrated version used in formal tea ceremonies. And the matcha latte, the modern adaptation that brought matcha into cafés around the world. These three are the foundation. Once you can make them, every other matcha recipe is a variation on the same idea.

A few traditional tools make the process simpler and the result better. Each one does something a kitchen drawer cannot.

Matcha bowl (chawan)

A wide, shallow bowl shaped to give the whisk room to move. A matcha bowl with a spout makes pouring cleaner.

Bamboo whisk (chasen)

Fine bamboo prongs aerate the tea as you whisk. A bamboo whisk creates the fine foam that makes matcha taste smooth rather than gritty. A wire whisk will not give the same result.

Whisk holder (kusenaoshi)

A whisk holder keeps the chasen between uses. The prongs hold their shape and dry properly.

Bamboo scoop (chashaku)

A bamboo scoop measures matcha by the gram. One scoop is about 1g. A standard serving is two scoops, or 2g.

Sieve (furui)

A sieve breaks up any clumps in the powder. Sifting first makes a real difference to the smoothness of the finished bowl.

The most common way to drink matcha. Light, foamy, and easy to make at home. Use ceremonial grade matcha for the best flavour.

1. Sift two scoops of matcha through the sieve into your bowl.
2. Pour in a splash of hot water at 80°C. Not boiling.
3. Whisk gently to dissolve any clumps. The mixture should look like a smooth paste.
4. Add 70ml of hot water.
5. Whisk in a zig-zag motion for 15 to 20 seconds. The surface should be covered in fine foam.
6. Whisk the top of the foam in a slow circle to remove larger bubbles.
7. Drink straight from the bowl.

A concentrated, umami-rich version of matcha used in formal Japanese tea ceremonies. Only ceremonial grade matcha is suitable. Lower-quality powder will taste astringent at this concentration.

1. Sift four scoops of matcha through the sieve into your bowl.
2. Pour in 30ml of hot water at 80°C.
3. Whisk gently in a circular motion until the mixture forms a smooth, syrupy paste with no clumps.
4. Drink immediately. Koicha is meant to be slow and concentrated, not foamy.

A matcha latte starts the same way as usucha. The difference is you finish it with milk. Any milk works. Oat tends to suit matcha particularly well.

1. Sift two scoops of matcha through the sieve into your bowl.
2. Add a splash of 80°C water.
3. Whisk to a smooth paste.
4. Add a sweetener now if you want one. Honey, maple syrup, or a sugar of your choice.
5. Add 50ml more hot water.
6. Whisk in a zig-zag pattern until smooth.
7. Pour 200ml of warm milk into your cup.
8. Slowly pour the matcha mixture over the milk.
9. Drink.

Whisk 2g of matcha with a splash of cold or room-temperature water until smooth, then pour over ice. Add milk for an iced latte, or top with cold water for a plain iced matcha.

Iced matcha is the easiest summer drink to get right. The cold dampens any bitterness and the colour stays vibrant. Two versions, depending on whether you want it plain or with milk.

Iced matcha (plain)

1. Sift two scoops of matcha into your bowl or shaker.
2. Add a splash of cold or room-temperature water.
3. Whisk or shake until smooth and free of clumps.
4. Fill a glass with ice.
5. Pour the matcha mixture over the ice.
6. Top with cold water to fill the glass.

Iced matcha latte

1. Sift two scoops of matcha into your bowl or shaker.
2. Add a splash of cold or room-temperature water.
3. Whisk or shake until smooth.
4. Fill a glass with ice.
5. Add 200ml of cold milk.
6. Pour the matcha mixture over the milk and ice.
7. Stir gently to combine.

A shaker works particularly well for iced matcha. The shaking creates the smooth blend you would otherwise get from whisking, and the cold water keeps the catechins from extracting bitterly.

Boiling water makes matcha bitter. The catechins extract too quickly at 100°C. Aim for 70 to 80°C. If your kettle does not hold a temperature, boil the water and let it sit for about a minute before pouring.

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The whole process takes less time than making a coffee. A bowl, a whisk, and a few minutes of quiet. Start with usucha and work from there. If you need the tools or the matcha to begin, both are available from Sipspa.

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