Matcha is green tea ground into a fine powder. Unlike leaf tea, you don’t steep it and strain it: you whisk the powder into water and drink all of it. That is why the way you prepare it matters so much, and why a few simple tools make all the difference.
Making matcha at home takes about two minutes. Here is how.
What you need to make matcha
- A matcha bowl (chawan). Wide and deep enough to whisk freely.
- A bamboo whisk (chasen). Its fine tines are what turn powder and water into a smooth, frothy bowl. A spoon or a fork won’t do the same job.
- A bamboo scoop (chashaku). For measuring the powder.
- A whisk holder. It keeps the whisk in shape while it dries.
- A small sieve. Matcha tends to clump, and sifting is the easiest way to avoid lumps.
- Matcha powder and hot water.
Our Japanese-inspired matcha sets bring these tools together. Matcha powder isn’t included, so choose one you like from a tea shop.
Before your first bowl
Soak the bamboo whisk in warm water for a few minutes, so the tines soften and are less likely to snap. Wash the bowl, whisk holder and sieve in warm, soapy water, then rinse well.
How to make matcha, step by step
- Warm the bowl. Pour in a little hot water, swirl it, then pour it away and dry the bowl.
- Sift the matcha. Sift one or two scoops into the bowl. One scoop gives a lighter bowl, two a fuller one.
- Add the water. Pour in a little water at around 80°C, about 60 to 80 ml to start. Water straight off the boil can make matcha taste bitter, so let the kettle rest for a few minutes first.
- Whisk. Hold the bowl with one hand and whisk briskly in a zigzag, from the wrist rather than the arm, until a soft foam covers the surface. Then slow down and lift the whisk out from the centre.
- Drink straight away. Matcha settles as it stands, so enjoy it while the foam is fresh.
For a gentle, steady pour, a gooseneck kettle makes it easy to add just the amount of water you want.
Matcha latte: a softer variation
Whisk your matcha with a little less water, then top it up with warm milk or a plant-based alternative. Whisking first is the key: it keeps the latte smooth and free of lumps.
If your matcha isn’t quite right
| Problem | Possible cause | What to try |
|---|---|---|
| Lumps | The powder wasn’t sifted | Sift it into the bowl before adding water |
| Little or no foam | Whisking in circles, or too slowly | Whisk faster, in a zigzag from the wrist |
| Bitter | Water too hot | Let the kettle cool to around 80°C |
| Thin or watery | Too much water for the powder | Use less water, or add a second scoop |
How to care for your bamboo whisk
Rinse the whisk in warm water straight after use, without soap. Let it dry upright on its holder, away from direct heat, so the tines keep their shape. Don’t leave bamboo tools to soak for long, and wash the bowl and holder by hand: they aren’t suitable for the dishwasher or the microwave.
Which matcha set should you choose?
- Matcha Set, 4 Pieces: the essentials. A bowl, a bamboo whisk, a bamboo scoop and a whisk holder.
- Matcha Gift Set, 6 Pieces: a bowl with a pouring lip, so you can serve into a cup, plus a whisk, holder, scoop, spoon and sieve, in a kraft gift box. Five colours.
- Classic Matcha Set, 6 Pieces: a deep, straight-sided bowl to whisk freely, with the same six tools and kraft box. Three glazes.
Both 6-piece sets include a sieve, which makes a smooth bowl easier from the very first try.
Prefer leaf tea? Our guide on how to make tea covers temperature and steeping times for black, green and oolong tea.