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How to make Matcha [video]

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How to make Matcha [video]

Matcha is prepared differently from other teas. As it’s in powdered form you consume the whole leaf. This is one of the reasons why Matcha is renowned for its health giving properties. It’s also high in caffeine. 

Basically, Matcha is whisked up with hot water into a frothy green brew. Check out the video or read below for how to make Matcha the traditional way. If you don’t have the traditional tools, check below for some easy swaps for modern alternatives.

How to make Matcha

You will need some equipment to make Matcha. For the traditional method you will need:

  • Chawan (Matcha bowl)

  • Chasen (bamboo tea whisk)

  • Chashaku (bamboo scoop)

Optional:

  • Digital weighing scale

  • Measuring jug

  • Small sieve

Preparation:

  • 1g Matcha to 30-40ml water

  • 80C temperature

To start with you might also want to use a digital weighing scale and measuring jug until you get familiar with the amounts of Matcha and water. Depending on if you prefer a stronger or lighter taste, you can experiment with different ratios of Matcha to water.

  1. Add the Matcha. Use the chashaku to scoop 2g (approx 2 large scoops) of Matcha into the chawan (bowl). Sieving the Matcha helps to avoid lumps in the finished Matcha drink. 

  2. Make a paste. Add 15ml/1 tablespoon cold water to the powder. Wet the chasen (whisk), and use a slow circular motion to make the paste. This also helps to avoid lumpy Matcha!

  3. Add hot water. Pour in 60ml/2oz of 90-95C/195-205F water. We’re aiming for 80C/175F water temperature overall, so this combined with the cold water will result in the correct temperature. 

  4. Whisk the Matcha. Using the chasen, whisk very quickly in a zigzag M or W motion until the tea is frothy.

  5. Slow down. Once you have a foam, slow down the whisking to break up any larger bubbles. This will produce a nice even foam.

  6. Enjoy. Drink your delicious Matcha straight from the chawan.

Birthday present from my husband, a beautiful chawan by Arhoj studio

Birthday present from my husband, a beautiful chawan by Arhoj studio

Modern method

If you don’t have the traditional tools, you can still follow the traditional method by swapping in modern alternatives. You can also skip the paste step and get straight to the whisking using 80C /175F water. To avoid lumps try using a small sieve when putting the Matcha in the bowl. Bear in mind that Matcha powder doesn’t dissolve in water so some type of whisking is needed for a nice Matcha experience.

Here are some simple tool swaps that you probably already have in your kitchen:

  • Chawan: swap for a small mixing bowl or cereal bowl

  • Chasen: swap for a milk frother, electric hand whisk, or hand whisk

  • Chashaku: swap for a teaspoon


How do you prepare your Matcha? Let me know in the comments!

Learn more about Matcha in my Matcha 101 post and Matcha tea tasing post.