To make matcha, sift 1 to 2g of matcha powder into a bowl, add 70ml of water at about 80 degrees, then whisk in a W motion for 15 to 20 seconds until frothy. That is the full basic method, and this guide covers every detail to get it right.
What you'll learn:
| Time needed | 2 to 3 minutes |
| Difficulty | Easy |
If you have ever wondered how to make matcha at home, the good news is it is simple once you know the ratios. Traditional matcha is not brewed like a tea bag. You whisk a small amount of powder with hot water, then drink the whole thing.
This guide covers how to make matcha tea in the traditional style (matcha + water, whisked with a bamboo whisk). If you prefer it with milk, try a matcha latte or follow our recipe for how to make a matcha latte.
If you are new to matcha, you might also like these primers: what is matcha, what does matcha taste like, and does matcha have caffeine.
What You Need
- Matcha powder (ideally ceremonial grade matcha if you are drinking it with water)
- Bamboo whisk (chasen) for proper foam and a smooth texture
- Matcha bowl (chawan) or a wide mug, something with room to whisk
- Sifter or fine mesh strainer to prevent clumps
- Kettle (a thermometer is helpful, but not required)
If you want everything in one box, a matcha starter kit is the easiest way to get the basics. If you already have tools, start with matcha powder.
How to Make Matcha: Step by Step
Step 1: Boil water and let it cool to 80°C
Start by boiling your kettle, then let it sit for a few minutes. For most kettles, 80°C is roughly “hot but not boiling”. If you have a thermometer, great. If not, pour the water into a cup, wait 1 to 2 minutes, and use that.
Water temperature matters because boiling water can make matcha taste harsher and more bitter.
Step 2: Sift 1 to 2g matcha into your bowl
Sift your matcha through a small sieve into the bowl. This is the easiest way to avoid clumps.
How much matcha per cup? Start with 1g (about half a teaspoon) for a lighter, smoother cup. Use 2g (about 1 level teaspoon) if you like it stronger. Once you know your sweet spot, you can adjust by small amounts.
Step 3: Add 70ml hot water
Add about 70ml of water at 80°C. This makes a classic, drinkable consistency. If you prefer a slightly stronger cup, use 60ml. If you want it lighter, use 80ml.
If you are making matcha for the first time, stick to 70ml. It is forgiving and easy to whisk.
Step 4: Whisk in a W motion for 15 to 20 seconds until frothy
Hold the whisk lightly and whisk briskly in a W or M shape. You are trying to aerate the surface, not stir like soup.
After 15 to 20 seconds, you should see a fine foam with small bubbles. If you still see clumps, whisk a little longer.
Step 5: Enjoy immediately (matcha settles quickly)
Drink it straight away. Matcha naturally settles over time, so the texture is best right after whisking.
If you need to wait, give it a quick whisk again, or swirl the bowl before drinking the last few sips.
How Much Matcha Per Cup? (Quick Guide)
If you are unsure about the dose, start mild. You can always add more next time, but a too-strong first cup can taste bitter and put you off.
| Strength | Matcha | Water | What it’s like |
|---|---|---|---|
| Mild | 1g | 70 to 80ml | Smoother and lighter, great for beginners |
| Standard | 2g | 70ml | Balanced, classic everyday cup |
| Strong | 2g | 60ml | More intense and thicker, more bitterness if your matcha is lower grade |
If you are making matcha for two people, simply double the matcha and water. Sift both servings into the same bowl, whisk, then pour into two cups.
Pro Tips
- Keep the water under boiling - aim for around 80°C. If your matcha tastes sharp, lowering the temperature is often the fix.
- Sift every time - matcha is very fine and clumps easily. A 10-second sift saves you minutes of trying to “whisk out” lumps.
- Quality matters most - for matcha with water, a smoother, greener powder makes a big difference. Learn what to look for in ceremonial grade matcha.
- Use the right motion - whisk fast on the surface in a W shape. Pressing the whisk down and stirring in circles makes it harder to get foam.
- Pre-warm the bowl - a quick rinse with hot water keeps the matcha warm a little longer and helps it whisk smoothly.
- Use fresh, clean-tasting water - if your tap water tastes strongly of chlorine or minerals, it can show up in matcha. Filtered water often tastes better.
One last practical tip: rinse your whisk right after you use it. Matcha dries quickly and is harder to remove once it sets. Let the whisk air-dry and avoid soaking it for long periods.
Common Mistakes to Avoid
- Using boiling water - boiling water can burn the flavour. Let the kettle cool, or add a splash of cool water before whisking.
- Skipping the sift - most clumpy matcha is just unsifted powder. Sift first, then whisk.
- Using too much matcha - more is not always better. If it tastes too strong or bitter, drop to 1g, or increase the water slightly.
- Using too little matcha - if it tastes watery, go up to 2g, or reduce water to 60ml.
- Stirring instead of whisking - you will get a gritty texture. Whisk briskly in a W motion to blend and foam.
- Letting it sit too long - matcha settles. Drink it fresh, or give it a quick whisk again before the last sips.
Related reading
Frequently Asked Questions
Do I need a bamboo whisk to make matcha?
A bamboo whisk makes the smoothest matcha and the best foam. You can use a small electric frother in a pinch, but a whisk is easier to control and gives a better texture.
Can I make matcha without a whisk?
Yes, but it is harder to get it lump-free. A milk frother can work. You can also shake matcha with water in a jar, but you usually get larger bubbles and a less silky foam.
What temperature should water be for matcha?
Aim for about 80°C. If you do not have a thermometer, boil the kettle, then wait a few minutes before pouring.
How much matcha should I use per cup?
A common range is 1 to 2g per cup, which is about 1/2 to 1 level teaspoon. Use a scale for consistency because teaspoons vary.
What is the easiest way to prepare matcha at home?
Sift 1 to 2g of matcha into a bowl, add hot water at around 80°C, then whisk in a W motion for 15 to 20 seconds until smooth and frothy.
Can I use matcha powder in lattes and other drinks?
Yes. You can whisk a small matcha base and add milk for a latte, or use it in smoothies and other drinks. The easiest starting point is still 1 to 2g per drink.
Why is my matcha bitter?
The two most common reasons are water that is too hot and matcha that is low quality or older. Try 80°C water, sift the powder, and whisk well. If it is still bitter, a smoother grade may help.
Get Everything You Need
Traditional matcha is easiest when you have the right tools. Our matcha set includes the essentials to whisk smooth matcha at home. If you already have a whisk and bowl, start with our matcha powder.
Written by the Popcha team.