How to make matcha

What you need

• Matcha and a small sieve.
• A bowl or a wide cup.
• A whisk: a Japanese bamboo whisk (chasen), a hand frother or a small electric frother.

Hot matcha, step by step

1. Sift 2 g of matcha through a small sieve into the bowl. This is what prevents lumps.
2. Add a little water (about 20 ml) at 75–80°C and stir into a smooth paste.
3. Add the rest of the water, up to about 70 ml.
4. Whisk fast in an M or W motion, from the wrist, for 20–30 seconds, until a thin layer of foam forms.

Matcha latte, hot or iced

Make the matcha as above with about 50 ml of water. For a hot latte, add 150–200 ml of milk steamed to 60–65°C (see how to froth milk at home). For an iced latte, fill a glass with ice and cold milk and pour the matcha over it. If you like it sweet, add a little syrup or honey to the matcha before the milk.

Common mistakes

• Boiling water – it scorches the matcha and brings out bitterness. Boil, then wait 2–3 minutes.
• Skipping the sifting – matcha is sticky and clumps easily, and the lumps don't dissolve.
• Stirring instead of whisking – a spoon isn't enough. You need fast movement for a smooth cup.
• Leaving it open – matcha is sensitive to light, heat and air. Seal it well and keep it somewhere cool; once opened, the fridge is best.

Frequently asked questions

How much matcha per cup?

One level teaspoon, about 2 g, per 60–70 ml of water. For a stronger cup use one and a half teaspoons with less water.

Does matcha have caffeine?

Yes. A cup made with 2 g has roughly 60–70 mg of caffeine, less than a cup of filter coffee and more than regular green tea.

Can I make matcha without a bamboo whisk?

Yes. A hand or electric milk frother works well, and so does a closed jar shaken hard with a little water.

Why is my matcha bitter?

Usually the water is too hot or there's too much powder. Bring the temperature down to 75–80°C and measure carefully.