How to Prepare Matcha at Home: Tea, Americano and Latte

To prepare matcha at home, sift 2 g of powder, add 30–35 ml of water at 70–80°C and whisk until evenly mixed. This makes a concentrated base. Add more water for a lighter tea, or milk for a matcha latte.

You do not need a full tea-ceremony set to get started. A bowl, a way to measure the powder and a bamboo whisk or handheld frother will do. Here is how to make matcha smoothly, then adjust it to your favourite drink.

What do you need to prepare matcha?

• Matcha powder: measure 2 g for this recipe. A small scale is more consistent than a teaspoon, because spoon sizes and how tightly powder is packed vary.
• Chawan: a wide tea bowl with enough room to whisk. A small kitchen bowl is a practical alternative.
• Chasen: a bamboo whisk that helps disperse the powder and create fine foam.
• Chashaku: a traditional bamboo scoop. A teaspoon works for transferring the powder too.
• Fine-mesh sieve: breaks up clumps before water is added.

Matcha preparation has a long history in Japanese tea culture. For the background, read our story of matcha's origins. The method below is a practical starting point for everyday drinks.

Basic matcha recipe: step by step

For one concentrated base: 2 g matcha and 30–35 ml water at 70–80°C. This is a starting ratio, not the only correct way to prepare matcha. For a lighter bowl of tea, increase the total water to around 60 ml, then adjust to taste.

1. Sift the powder. Place a sieve over your bowl and gently press the matcha through it. Breaking up dry clumps makes the next step easier.
2. Add the water. Use hot water rather than boiling water. A temperature-controlled kettle or thermometer is useful; if you boil water first, let it cool before measuring the temperature.
3. Whisk briskly. Hold the chasen lightly and move it back and forth in a small W or M shape. Use your wrist rather than stirring in slow circles. Whisk until the tea is evenly mixed, usually around 15–30 seconds.
4. Adjust and enjoy. Drink the base if you like it concentrated, or add water or milk. Fine foam is pleasant, but a thick cap of foam is not the only sign of a well-prepared cup.

How to make a hot matcha latte

Prepare the base above, then add 150–200 ml of warm milk or a plant-based drink. Froth the milk separately if you like a foamy finish. Taste before adding sweetener: the amount of milk and the tea you use already change the balance.

Oat drinks often give a creamy texture, coconut drinks add coconut flavour, dairy milk brings a fuller body and almond drinks add a nutty note. Sweetness and texture vary by product, so try more than one to find your preference.

Iced matcha latte recipe

1. Prepare the same 2 g matcha base with 30–35 ml water at 70–80°C.
2. Fill a glass with ice and add 150–200 ml cold milk or your chosen alternative.
3. Pour the matcha over the milk, then stir before drinking.

For a fruit version, add a little strawberry or mango purée before the milk. Vanilla or caramel syrup is another option. Adjust one ingredient at a time so the tea still tastes how you like it.

How to make a matcha americano

A matcha americano is matcha diluted with water instead of milk. Add around 120–180 ml hot water to the prepared base, adjusting for strength. For an iced version, pour cold water over ice, add the base and stir. There is no espresso in this drink.

Can you make matcha without a bamboo whisk?

Yes. Sift the powder into a tall cup, add the warm water and use a handheld milk frother with its head below the surface. Mix until no visible dry clumps remain. The bubbles may be larger than with a chasen, but it is a convenient everyday method.

A teaspoon is useful for measuring and making a smooth initial paste, though it will not aerate the drink like a whisk or frother.

Why is my matcha lumpy or bitter?

• Lumps: sift first and mix the powder with water before adding milk.
• Too bitter: check water temperature, freshness and dose. Try a little more water or milk.
• Too weak: reduce the milk or water slightly, keeping the powder dose consistent while you compare.
• Powder settles: matcha is ground leaf dispersed in liquid, so some settling is normal. Give it another gentle stir.

Prepare your next cup with Munchies

Choose matcha for preparing at home and, if you want traditional tools, explore the Munchies whisking set. Prefer roasted flavours? Read our matcha and hojicha comparison.

For a classic lighter bowl, Ippodo's usucha method uses 2 g matcha with 60 ml water at 80°C.