Key Facts
- Matcha is not poured over the tea leaves, but stirred in – you drink the whole leaf.
- The right technique ensures a creamy texture and fine-pored foam.
- You will need: Matcha, hot water, chasen (bamboo whisk), matcha bowl
- Preparing matcha takes less than 5 minutes – ideal for your morning ritual.
What you need to prepare matcha
Ingredients & Accessories:
- 1–2 g matcha (1 tsp or bamboo spatula)
- 60–70 ml of water at 75–80 °C
- Chasen (bamboo broom)
- Chawan (matcha bowl) or small bowl
- Sieve (optional, for extra fine texture)
Step-by-step instructions
1. Matcha seven
Pour 1–2 g of matcha through a small sieve into your bowl. This prevents lumps and ensures a finer consistency.
2. Prepare the water
Boil water and let it cool to approximately 75–80 °C. Water that is too hot will make matcha bitter.
3. Stir
Add a little water (20 ml) to the matcha and mix into a smooth paste. This will help the powder dissolve better.
4. Frothing
Now add the remaining water (40–50 ml) and whisk with the chasen in a W-shape for about 15–20 seconds until a creamy foam is formed.
5. Enjoy
The best time to drink matcha is right after it's been frothed – then it's fresh, aromatic and vibrant.
Preparation variations
Usucha (thin matcha)
→ Classic form, ideal for everyday use. 1 g to 60–70 ml of water.
Koicha (thick matcha)
→ Ceremonial, highly concentrated. 2–4 g to 40 ml water. Stir slowly without foaming.
Iced Matcha
→ Whisk with cold water or serve as a matcha latte with ice. Especially refreshing in summer.
