How to Make Matcha Correctly: The Method Most People Get Wrong

Most people who try matcha at home and decide they don't like it have one thing in common: they made it wrong. The water was too hot, the powder wasn't sifted, the ratio was off, or the technique was wrong. The result was a bitter, lumpy cup that bore no resemblance to what a good matcha is supposed to taste like. Making matcha well is not complicated. But it does require a few specific things done in a specific order. Here's the full method.

What you need

You don't need a full Japanese tea ceremony setup. At minimum, you need:

Good quality matcha (this matters more than anything else) A fine mesh sieve Hot water, not boiling A bamboo whisk (chasen) or electric milk frother A bowl or cup

A bamboo whisk gives the best result. An electric frother works perfectly well and is what most people use at home. A regular spoon will not work, you'll end up with clumps.

Step 1: Sift your matcha

This step is skipped by almost everyone and it makes a significant difference. Matcha powder clumps easily, and clumps mean lumps in your drink and uneven flavour. Sift 2g (approximately 1 teaspoon) of matcha through a fine mesh sieve into your bowl or cup before adding any liquid.

Step 2: Get your water temperature right

This is the most common mistake. Boiling water (100°C) damages the delicate compounds in matcha and produces bitterness. The correct temperature is 70 to 80°C. If you don't have a temperature controlled kettle, boil water and let it sit for 3 to 5 minutes. That will bring it down to roughly the right range.

Step 3: Add a small amount of water first

Add about 30ml of water to the sifted matcha. This is your concentrate. You want just enough water to dissolve the powder and create a thick, frothy base.

Step 4: Whisk in a W motion

This is the technique most people get wrong. Don't stir in circles, whisk in a rapid W or M motion, moving the whisk back and forth across the bottom of the bowl. Do this for 20 to 30 seconds until you have a thick, frothy concentrate with small, even bubbles on the surface. If you're using an electric frother, hold it just below the surface and froth for 20 to 30 seconds.

Step 5: Add your liquid

For a hot matcha: add 150 to 180ml of hot water or steamed milk directly to your concentrate. Stir gently to combine.

For an iced matcha latte: fill a glass with ice. Add 150ml of cold milk, oat milk gives a particularly creamy result. Pour your matcha concentrate over the top and stir.

Step 6: Sweeten if needed

Good matcha doesn't need sweetener, it should be smooth and slightly sweet on its own. If you want to add some, honey and monk fruit both work well. Avoid adding sweetener before you taste it.

Common mistakes and how to fix them

Bitter matcha: Water was too hot. Let it cool before using.

Grainy texture: Either the matcha wasn't sifted, or the quality is too low to dissolve properly.

Flat, no froth: Whisk faster, or ensure your electric frother is submerged just below the surface.

Weak flavour: Use more matcha, 2g is the minimum. Some people use up to 3g for a stronger cup.

The ratio

As a starting point: 2g matcha to 30ml water for the concentrate, then 150ml of your liquid of choice. Adjust from there based on your preference.