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Learn how to make matcha at home with this simple step-by-step method. I’ll show you how to prepare the chawan, sift the matcha, and whisk it for a smooth cup with a fine layer of foam.
Recipe Summary
- 🔪 Prep Time: 5 minutes
- 👨🍳 Cook Time: 0 minutes
- ⏱️ Total Time: 5 minutes
- 🍽️ Servings: 1 person
- 🏷️ Calories: ~12 calories
- 🍳 Cook Method: No-Cook
- ✨ Flavor Profile: Smooth, earthy, and slightly bitter, with a delicate sweetness and a light layer of fine foam on top
- 🧩 Difficulty: Very Easy (perfect for a smooth cup of matcha at home)
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Matcha Recipe
Matcha is a Japanese green tea made from finely ground tea leaves. Unlike regular green tea, where the leaves are steeped in hot water and removed, matcha is whisked directly into the water. This gives it its characteristic earthy flavor, vibrant green color, and slightly bitter taste. Because the tea leaves are ground into a fine powder, matcha has a fuller flavor and texture than regular brewed green tea.
The matcha recipe I’m sharing here is the simple method I use at home. It makes one serving of matcha that can be enjoyed on its own or used as a base for other recipes. I use this same preparation for my Matcha Latte and Matcha Zenzai, which I serve with soft and chewy Shiratama Dango. If you’re new to making matcha, check out my Shopping Guide below for tips on choosing matcha powder and the right chawan.
Shopping Guide
You don’t need many tools to make matcha at home. I bought a traditional Japanese matcha tea set online, which came with the basic tools I need, including a chawan and bamboo whisk.
Chawan (Japanese Tea Bowl)
- A chawan is a Japanese tea bowl traditionally used to prepare and whisk matcha.
- I prefer using a chawan because the wide shape gives you plenty of room to whisk quickly without spilling.
- The shape also makes it easier to create a fine layer of foam on top.
- You can use a regular bowl, but I find a chawan much easier and more comfortable for making matcha.
Matcha Powder
- Look for Japanese matcha powder labeled as matcha, rather than green tea powder or matcha-flavored powder.
- For this recipe, I recommend ceremonial-grade matcha if you plan to drink it on its own. It is generally smoother and more delicate, but you don’t have to spend a lot on the most expensive matcha.
- If you’re mainly using the matcha for a Matcha Latte or desserts like Matcha Zenzai, culinary-grade matcha is a better budget-friendly choice.
- Whichever grade you choose, look for matcha that is vibrant green, finely ground, and sold in a well-sealed package.
- If you don’t use matcha often, buy a smaller package and keep it tightly sealed after opening to help preserve its color and flavor.
Ingredients You’ll Need
- Matcha powder
- Hot water
Please refer to the recipe card at the bottom of this post for full details on each ingredient.
Pro Tip: Use the Right Water Temperature
Use hot water around 70°C to 80°C (158°F to 176°F) for making matcha. Avoid boiling water, which can make the matcha taste more bitter and overpower its delicate flavor. If you don’t have a thermometer, let freshly boiled water cool for a few minutes before using it.
How To Make Matcha
Before you add the matcha, warm your chawan with some hot water. Swirl the water around the bowl so it warms evenly, then pour it out.
Pro Tip: A warm chawan helps keep the water temperature steady when you start whisking.
Don’t skip this next little step. Wipe the inside of the chawan completely dry with a paper towel. Any leftover water will dilute the matcha when you add the powder.
Set a fine-mesh sieve over the chawan and add the matcha powder. Gently tap or shake the sieve until all the powder has passed through.
Pro Tip: Matcha clumps easily, so sifting it first gives you a smoother mixture and makes whisking much easier.
Add the hot water and grab your bamboo whisk. Whisk quickly in a W or M-shaped motion for 15 to 20 seconds. You should see the matcha become smooth and a fine layer of foam develop across the surface.
Pro Tip: Whisk with your wrist using quick back-and-forth movements. Avoid slow circular stirring, which won’t create the same fine foam.
Once you’ve finished whisking, give the chawan a gentle swirl to bring everything together. Transfer the matcha to your cup and enjoy it right away.
Frequently Asked Questions
Both come from the same tea plant, but regular green tea is brewed by steeping the leaves in water, while matcha is made from finely ground tea leaves that are whisked directly into the water.
Yes. A handheld electric milk frother can work if you don’t have a bamboo whisk. The texture and foam may be a little different, but it is a convenient alternative.
Yes. Prepare the matcha as directed, then pour it over a glass filled with ice.
Keep matcha tightly sealed and store it in a cool, dark place away from heat, light, and moisture. If you don’t use it often, buying a smaller package helps you use it while it’s still fresh.
This recipe is 12 calories per serving.
Other Matcha Recipes You Might Like
How To Make Matcha
Ingredients
- hot water, for warming the chawan
- 4 g matcha powder
- 120 ml hot water, 70℃ -80℃ (158°F-176°F)
Instructions
- Pour some hot water into the chawan. Swirl it around to warm the bowl, then discard the water.
- Wipe the inside of the chawan dry with a paper towel.
- Place a fine-mesh sieve over the chawan and sift in the matcha powder. Gently tap or shake the sieve to remove any lumps.
- Pour in the hot water. Using a bamboo whisk, whisk quickly in a W or M-shaped motion for 15 to 20 seconds, until a layer of fine foam forms on the surface.
- Give the chawan a gentle swirl, then transfer the matcha to your cup and enjoy it right away.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
