How to Make Matcha Tea

Matcha tea is a powdered Japanese green tea that mingles the elegance of the Japanese tea ceremony with the powerful world of green tea health benefits. Being a powder tea, it stands out because you are consuming the whole leaf, rather than just the water extract. Whether you wish to obtain a thick or thin tea, known as koicha and usucha respectively, you must brew it correctly. Once you know how to brew it, you can enjoy it in many different ways.

Ingredients

Usucha

1½ teaspoons (2 grams) matcha powder
2 ounces (60 milliliters) hot water

Koicha

3 teaspoons (4 grams) matcha powder
2 ounces (60 milliliters) hot water

Matcha Latte^{[1]XResearch source}

1½ teaspoons (2 grams) matcha powder
1 tablespoon (15 milliliters) hot water
1 cup (240 milliliters) milk (almond, coconut, cow, etc.)
1 teaspoon agave, honey, maple syrup, or sugar (optional)

Iced Matcha Latte

1½ teaspoons (2 grams) matcha powder
1 tablespoon (15 milliliters) hot water
1 cup (240 milliliters) milk (almond, coconut, cow, etc.)
1 teaspoon agave, honey, maple syrup, or sugar (optional)
5 to 7 ice cubes

Method 1

Method 1 of 4:

Preparing Usucha

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1
Sift 1½ scoop of matcha powder into a small tea bowl and set it aside. Place a sifter over a small tea bowl and measure out the matcha powder into it. If you do not have a matcha scoop, measure out 1½ teaspoon (2 grams) of matcha. Gently tap the sifter to sift the tea into the bowl. This will break up any clumps and give you a smoother matcha in the end.
- Usucha is a thinner type of matcha tea.
^{[2]XResearch source} The water needs to be just below boiling, about 165 to 180°F (75 to 80°C). Do not pour the hot water into the tea bowl with the matcha yet.
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This will help prevent the matcha from clumping. The hot water will also have warmed the tea cup up for you, making it ready for the tea. At this time, you may also want to dry the tea cup with a clean towel.
4
Whisk the tea rapidly for 10 to 15 seconds with a "chasen" using a zigzag motion.^{[3]XResearch source} A chasen is a delicate, bamboo whisk made specifically for preparing matcha tea.^{[4]XResearch source} Do not use a metal fork or whisk as this will affect the flavor and aroma of the tea.
- This will give you a foamy tea. For a smoother tea, use circular motions.
This tea is not brewed like regular teas, so the tea powder will eventually settle to the bottom of the cup.

Method 2

Method 2 of 4:

Preparing Koicha

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1
Sift 3 scoops of matcha powder into a small tea bowl and set it aside. Place a small strainer over a small tea bowl and measure out the matcha powder into it. If you do not have a matcha scoop, measure out 3 teaspoons (4 grams) of matcha. Gently tap the side of the strainer to sift the tea into the bowl. This will break up any clumps and give you a smoother matcha in the end.
- Koicha is a thicker type of matcha tea.
2
Pour 2 ounces (60 milliliters) of hot water into a tea cup.^{[5]XResearch source} The water needs to be just short of boiling, about 165 to 180°F (75 to 80°C). Do not pour the hot water into the tea bowl with the matcha just yet.
- Make sure that you use filtered water or spring water.^{[6]XResearch source} Ordinary tap water contains too many minerals which may affect the flavor of the tea.
Do not pour in all of the water all at once, or it will cause the tea to clump up.^{[7]XResearch source}
A chasen is a delicate, bamboo whisk made specifically for preparing matcha tea.^{[8]XResearch source} Do not use a metal fork or whisk as this will affect the flavor and aroma of the tea. Keep stirring until the matcha is dissolved into a thick paste.
Use your chasen again and half-circular motions. Keep stirring until the matcha paste thins out. It won't be thin like Usucha, but thicker and darker.
If you wait too long, the matcha powder will settle to the bottom of the cup.

Method 3

Method 3 of 4:

Making a Matcha Latte

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Place a small strainer over a cup and measure the matcha powder into it. Gently tap the side of the strainer to shake the matcha powder into the cup. This will get rid of any clumps and give you a smoother drink in the end.
The water should be hot but not boiling, about 165 to 180°F (75 to 80°C). Briskly stir the tea using zigzag motions to make it frothy. Try to use a chasen (bamboo whisk) for this, but if you don't have one, a regular mini whisk will do.^{[9]XResearch source} Keep whisking until all the powder is dissolved.
You can do this using a milk frother on an espresso machine or in a saucepan on the stove. You can even do it in a cup in the microwave. Do not let the milk come to a boil; keep it between 165 to 180°F (75 to 80°C).
You can do this by using a frother on an espresso machine.^{[10]XResearch source} If you do not own an espresso machine, pour the milk into a separate cup and use a hand frother to froth it instead.^{[11]XResearch source}
Place a large spoon just inside the rim of the frothing cup to hold back the foam. You do not have to use all of the milk—pour in as much as you'd like.
Reach into your frother cup and scoop out the foam with a spoon. Gently place the foam on top of the latte. If you'd like, you can add another scoop or two of foam. Spread it evenly across the top of the latte.
If you wait too long, the matcha powder will settle to the bottom of the cup.

Method 4

Method 4 of 4:

Making an Iced Matcha Latte

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Place a strainer over a cup and measure out the matcha powder into it. Gently tap the side of the strainer to sift the powder into the cup. This will get rid of any lumps and give you a smoother latte.
You will be adding the hot water next, so it is better to add the sweetener right now. The hot water will help dissolve it much better than cold milk will. You can use any type of sweetener you wish, such as agave nectar, honey, maple syrup, sugar, etc.^{[12]XResearch source}
The water must be very hot, but not quite boiling—about 165 to 180°F (75 to 80°C). After you have poured the water in, briskly whisk it using a zigzag motion. You can use a chasen (bamboo whisk) for this, or you can use a metal whisk. Keep whisking until the matcha dissolves and there are no lumps or clumps. You will end up with a thick, green paste.^{[13]XResearch source}
You can add as much milk as you'd like, and you can use any type of milk. Many people find that almond milk complements the flavor of matcha tea exceptionally well. Keep whisking the milk until it is combined with the matcha paste. There should be no streaks or swirls; you'll get a light green beverage.
To prevent the latte from getting watered down, consider using ice cubes made from milk. You can also omit the ice if you don't like your iced lattes as cold.
If you wait too long, the matcha powder will settle to the bottom of the cup.

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Question
Can I just put the powder in cold water with lemon to drink?
Community Answer
No, in order for the ingredients to properly dissolve, the water temperature should be hot. After the ingredients are mixed, then you can let it cool.
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Question
Can I add milk or sweetener?
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Yes. You can make it however you like.
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How much is a "scoop?"
Community Answer
A scoop means the quantity of a specific bamboo spoon, called a chashaku. It is used making traditional matcha and is around 1/4th of a teaspoon.
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Tips

Make sure that you use filtered water or spring water.^{[14]XResearch source} Ordinary tap water contains too many minerals which may affect the flavor of the tea.
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Store your matcha powder in an airtight container in the fridge. Use it within 2 to 4 weeks after you open it.^{[15]XResearch source}
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If you keep your matcha powder in the fridge, let it warm to room temperature after starting to brew it.
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